The original grains were first discovered in the Caucasian Mountains and the legend is that Mohammad gave grains to the people and taught them how to use them. Coined the "Grains of the Prophet" the people guarded them closely and used them for food and medicinal purposes. It is rumored that the grains made their way to the United States in the early 1900s.

Kefir grains are used today to aide in the process of naturally fermenting dairy products. The grains themselves are a natural mixture of enzymes and body friendly bacteria (micro-flora) that naturally break down milk products. Unfortunately, the commercial process of pasteurization sucks the "living life" out of all dairy products that you consume!

Once you have the grains (preferable the Caucasian grains) they multiply with each batch made. The grains resemble a small batch of cauliflower. With proper care after the fermentation process, they can be kept in the refrigerator for 2 weeks. I have even frozen the grains and used several months later with wonderful results.

There are several different thoughts about how long the grains should be kept in the milk to produce the best results. Others feel anywhere from 12 hours to 3 days would be ideal. I don't know about you but I am not that patient and I don't like to guess.

I have used the kefir grains to make cheeses, spreads, smoothies and even yogurt like ice cream. The taste is semi-sweet and enjoyable. The key to using the grains to their maximum potential is the process.

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