acid is developed in the process it is quite effervescent and may be regarded both as a food and a stimulant. It is sometimes prescribed by physicians in cases when the patient cannot retain other food.
Kefir is a similar preparation originally made in the
Caucasus by a fermentation started by Kefir grains
which contain both yeast and various bacteria. The
dry Kefir grains are soaked, first in lukewarm water,
later in lukewarm milk, for several days, until they
develop so much gas as to float on the top. A couple
of tablespoonfuls of the grains are then added to a
quart of milk which is left to ferment at 70° F. under
frequent stirring or shaking. When the fermentation
is fully developed the grains are strained off and the
milk is bottled and kept for 1 to 2 days at 60°. The
grains may be used at once again in fresh milk, and
when the manufacture is finished they may be dried
and kept, to be used again another time.
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Kefir grains of natural size; a, b and c dried; d, e and f soaked (Orla Jensen, Milk Bacteriology)
