You will find the most helpful and complete information at Dom's Kefir In-site (link below). I've been making kefir for many years and use it on a daily basis in our morning smoothie, as a substitute for buttermilk, drained and used instead of plain yogurt, sour cream and cream cheese, so it's versatile. I'll be happy to answer any questions I can. It is a healthier choice than yogurt, plus it's much easier to make than yogurt. I use the whey for many things as well, including soaking grains, for lacto-fermentation, as a refreshing drink in the summer (whey lemonade).... Along with introducing kefir and possibly other fermented (pre-digested) foods to your diet (I agree with arley about "The Art of Fermentation" by Sandor Katz), you may also want to read "Wheat Belly" by William Davis, M.D. When it was mentioned here several times I checked it out from the library and it was a real eye opener. Especially for a person who goes by the name "grainlady". You can also find clips on YouTube to give you a general idea. It's really simple to make kefir once you get started. Just keep everything clean. Scald the jars you ferment in with boiling water, as well as any spoon/strainer used to remove the grains. I have a slotted spoon I use to "fish" the grains out of the kefir. They float to the top when the milk begins to ferment, and that's how you'll know it's working. I also give the jar a swirl a few times during fermentation to keep everything well mixed, but it's not completely necessary. I never wash my grains, but you occasionally find that information. I plop them into a cup of milk in a pint jar and refrigerate it between use. I leave the pint jar at room temperature (after I take the grains out and place them in the quart jar) and there is generally more than enough good bacteria in the milk to make curds and whey, so don't waste it. The cooler the temperature, the longer it will take to ferment, but the kefir will also be smoother and less tangy. I generally ferment 2-1/2 c. milk at a time (I use powdered milk - Grandma's Country Cream non-fat dry instant - because that's what I store and use). Occasionally I'll get raw goat's milk and I'll ferment it, or if there is some heavy cream or half-and-half available, I'll add a little to the powdered milk for a richer/thicker curd. I also ferment reconstituted powdered coconut milk (Wilderness Family) and that is one of my favorites. The grains won't grow in coconut milk, so I make sure I put them back into milk for storage and will use them in milk a few times before using a portion of my grains in coconut milk. If I have an abundance of grains I will ferment some grape juice just for something different. Good luck.... -Grainlady Here is a link that might be useful: Dom's Kefir Insite

It's not so much being "green", it more about being cheap - ahem - frugal. Nothing I do will save the planet, but the bottom line, the energy savings sure are nice ;-). For a "tried and true" recipe for whole grain biscuits... I start with a wholegrain baking mix recipe I came up with a number of years ago (I usually make 1/2 a recipe and freeze it). I use this recipe whenever Bisquick is called for in a recipe.: Good-For-You Baking Mix 2 c. freshly-milled spelt (or unbleached all-purpose flour) 2 c. white whole wheat flour 3/4 c. Morning Moo's Whey-Based Milk Substitute (powder) 1/2 c. quick-cooking oats 1/2 c. cornmeal 3 T. baking powder 1 t. salt 1 c. coconut oil (or softened butter) In a large container thoroughly combine all the dry ingredients. Add the fat, and using a hand-held electric mixer, blend in the fat until evenly dispersed. Store, tightly covered, in the freezer. Good-For-You Biscuits 3 c. Good-For-You Baking Mix 1 c. kefir curd (or plain yogurt) Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in 425-degree F. oven for 10-12 minutes, or until golden. Makes 16 drop biscuits. For cut biscuits, pat dough 3/4-1-inch thick. Cut into 2-inch squares (or size you like) using a pizza cutter. ---------------------------------- WHOLE WHEAT BUTTERMILK BISCUITS 2-1/4 c. soft white whole wheat flour 2 T. flaxmeal 2 t. baking soda 1/4 t. soda 1/2 t. salt 1/3 c. softened butter or coconut oil 3/4 c. homemade kefir or buttermilk Mix dry ingredients. But in fat. Add kefir or buttermilk and mix lightly, just until the ingredients come together. Pat dough out 3/4-1-inch thick and cut with a pizza cutter into 2-inch squares. Bake in a preheated 425-degree F. oven for 15-minutes. -Grainlady

I wouldn't add any sugar or butter, although I understand the grains like a little milk fat. Meanwhile, mine are happy fermenting in fat-free reconstituted powdered milk. I do occasionally add a bit of half and half if I happen to have some around after I read that information. Raw goat milk probably has the fat in it since I doubt it's been processed through a separator. If I have some milk in the refrigerator I think is about to "turn" on me, that's when I make a point of making kefir. It's going to sour anyway during the fermentation stage. I try to use the freshest milk I have when I rest them in the refrigerator, especially if I know it's going to be several days, or up to a week, before I make kefir again. What will help your grains grow is making consecutive batches - non-stop kefiring. Once your grains are acclimated, you can add them to milk and ferment for 6-8 hours and then take the grains out and add them to another batch. Leave the first batch sit for 12-24 hours TOTAL (until you achieve the thickness you like). There is more than enough good bacteria in the first batch to make nice thick kefir even without the grains in it. If you do that for a several days you should see enough growth to divide the grains within a week or two. You may also need to put the grains in more than one cup of milk as they grow. I use 2-1/2 c. of milk per quart jar + 1/4 - 1/3 c. kefir grains. What is the temperature where you are placing your kefir for fermenting? As our home gets colder (mid- to lower-60-degrees F), it takes the kefir longer to ferment, but it's also sweeter-tasting and less tart than in the summer when the house is much warmer. The kefir also ferments much quicker in the warmer temperatures. If the fermenting temperature is too warm, the kefir gets very grainy and separates, instead of a nice smooth curd. I divide the grains when they get to the size of a quarter. How to: with clean fingers (make sure there isn't any soap residue on your hands after washing them), pull them apart into 2 or 3 portions. They easily pull apart where they are the weakest. -Grainlady

I love hearing about others experiences with kefir! I've been "doing" kefir for about three years now. Grainlady has consistently been my best source of info. Thank you Grainlady! Our temps have been in the 100's (F) and I have found that 12-15 hours gives me the tartnesss I enjoy without being TOO sour. DH hates it, so I don't have to share. In this heat, the cycle goes like this: take the pint jar with kefir (including the grains) out of the fridge in the morning, put a solid lid on the jar and give it a good shake, fish out the grains with a plastic fork and put them in a clean pint jar and fill with whole milk. I bought plastic lids for Ball jars, heated a knife and cut most of the top out, got some large square plastic canvas mesh (the kind used for coasters and such), cut it to fit over the top of the jar, then add my holey lid. It sets on the shelf over my sink, not anywhere near a window, until I put the jar in the fridge before I go to bed. The kefir I separated goes into my travel cup to enjoy on my way to work, usually with a little agave nectar, but sometimes plain. In what we Californians laughingly call winter, I'll give the milk and grains a full 24 hours to ferment.