METHODS FOR SHIPPING KEFIR GRAINS for

SHARING PURPOSES
for both milk-based, and water-based kefir grains

Below are details explaining methods for shipping [by post] both milk-based or water-
based kefir grains by postal or courier services.

Part 1 Describes three preferred systems used by the sender to prepare kefir grains ready
for postage. The first system includes directions for shipping translucent water kefir
grains.

Part 2 Explains the process and methods for reactivating kefir grains by the recipient at
the receiving end.

PART 1 [For the sender]

PREPARING KEFIR-GRAINS TO POST IN FRESH FORM

For preparing milk-based or water-based kefir grains

Shipping kefir grains, which may take between 1 - 3 days to reach their destination [by
post e.g.], may be sent fresh, by placing the grains in either a solution of sweet whey or
with fresh milk [for milk-based grains only]. Water kefir grains may be shipped in a 3%
sugar-water solution. The container of choice is a 100 - 200 ml [1/3- 3/4 cup] food-
grade plastic bottle [obtainable from pharmacies]. Alternatively an empty plastic cola
drink or mineral water bottle may be used.

Preparing traditional milk-based kefir grains:

Fill the bottle approx. 3/4 with a solution prepared with pre-boiled cooled water, mixed
with 1-2 tsp of whey powder. Or fill the bottle 3/4 full with fresh milk. Add 1 - 2 tbs of
kefir grains. Make sure not to fill the bottle more than approx. 90% with kefir grains +
solution. Squeeze the bottle with one hand until the liquid reaches the rim. While
holding the bottle with one hand [while still squeezing], place and secure the lid tightly
with the other hand. The bottle should be left with little to no air gap. This procedure
leaves the plastic bottle slightly distorted due to a partial vacuum. This is performed so
as any CO2 gas is produced during transit, the pressure expands the bottle, forcing it
back to its uniform state, and not cause the bottle to bulge out due to excessive
pressure. This simple procedure reduces the potential risk of excessive pressure buildup
during transit.

Preparing translucent water-kefir-grains [traditional Sugary Kefir Grains]:

The method explained above may be implemented for shipping fresh translucent water
kefir grains [WKG], only if shipping time does not exceed 7-10 days. When shipping
WKG, the preferred medium for shipping is prepared with a solution of water and sugar
[not whey or dairy milk]. Approx. 2 tsp of sugar [sucrose] to 250 ml [1 cup] of water,
plus 3 tbs of translucent WKG has worked well. An alternative medium may be
prepared with 1 - 2 tsp of molasses with 250 ml of water. The latter solution produces
less CO2 gas, which is favourable by reducing pressure buildup during transit.

NOTES: WKG should remain viable when shipped fresh, as explained above, for up to
10 days at ambient temperature.

SHIPPING PARTIALLY DEHYDRATED KEFIR GRAINS [please see

footnotes]

For milk-based kefir grains only

Milk-Kefir grains may be shipped in a partially dehydrated state. This is useful when
shipping time may exceed 5 days.

To partially dehydrate [PD] kefir grains, place the grains in a strainer and rinse with
Chlorine-free clean COLD water to remove protein deposits from the surface of the
grains. Alternatively, the grains may be placed in a bowl filled with fresh cold water and
the grains are gently stirred to remove protein deposits from the surface of each grain.
Pour the contents into a strainer to drain away the water and recover the washed grains.
Gently pat-dry the grains by placing between a sheet of paper or cotton toweling.
Finally, place the grains between two sheets of thin cloth or paper toweling. Keep in a
warm spot with good ventilation and let dry at room temperature for 24 hours. Mix 2
parts by volume of *dry milk powder [DMP] with 1 part PD kefir grains. The PD kefir
grains + DMP mixture is placed in a ziplock plastic bag and shipped in this state. Kefir
grains shipped in this state will remain viable for approx. 2 months, depending on the
extent of dehydration [the drier the grains, the longer they will store].

I use an electric-driven heat controllable food dehydrator to partially dehydrate kefir

grains. Dehydrating at 25° C [77° F] for approx. 2 hours [until the outer-surface of the
grains dehydrate]. This is performed so that the DMP does not adhere to the surface of
the grains and to reduce water content.

Any form of dry milk powder may be used i.e. full cream or non fat, cow or goat's milk
etc.

NOTES:This shipping method was investigated by a Professor of Microbiology,

Professor J. M. Schneedorf, whom at the time was researching kefir at the University of
Alfenas, Brazil. The parcel took approx. 2 weeks to reach the Professor by post. The
grains were healthy and grew well in his laboratory. He also found that there was no
evidence of any microbes, yeasts or molds cultivable from the actual DMP removed
from the grains, after 4 days culturing under laboratory conditions.

This was likely due to initially sterilizing the DMP, before mixed with PD kefir grains.
Sterilization was performed by toasting the DMP in a hot iron skillet for approx. 3
minutes [while continuously stirring the DMP]. Rapid cooling the sterile DMP to
ambient temperature and then mixing the DMP with the PD kefir grains. The mixture
was placed in a ziplock plastic bag before posting by regular airmail.

SHIPPING FULLY DEHYDRATED KEFIR GRAINS

Instructions for dehydrating Milk Kefir Grains

To fully dehydrate kefir grains, place the grains in a strainer and wash with Chlorine-
free clean COLD water, to remove protein deposits from the surface of the grains.
Alternatively, the grains may be placed in a bowl filled with fresh water and the grains
are gently stirred to remove protein deposits from the surface of each grain. Pour the
contents into a strainer to drain the water and recover the washed grains. Gently pat-dry
the grains by placing the grains on a sheet of paper or cotton toweling. Finally, place the
grains between two sheets of thin cloth or paper toweling. Keep in a warm spot with
good ventilation and dry at room temperature.

The grains should be dried until they become hard and yellow in colour. This may take
between one to five days, depending on temperature, humidity and size of the grains.
Dehydrated kefir grains remain viable for up to 1 to 1-1/2 years if placed in a sealed
container stored in the fridge [do not freeze]. I recommend adding *dry milk powder,
adding enough to cover the grains, which will aid in preserving the dehydrated kefir
grains more effectively.

Dehydrated kefir grains can be placed in a ziplock plastic bag, ready for postage.

*Any form of dry milk powder may be used i.e. full-cream or non fat, cow or goat's
milk etc.

Instructions for dehydrating Water Kefir Grains

Dehydrate an amount of water kefir grains, by first rinsing the grains with fresh clean
cold water. Place the grains on a sheet of white cotton or linen toweling and leave to dry
in a well ventilated area. The grains should shrink to app 1/2 the original size and have
the texture and appearance of large sugar crystals. Dehydration should take between 1
to 3 days, depending on size of the grains, temperature and humidity. The grains should
remain viable in a dehydrated state, for at least 6 months.

PART 2 [For the recipient]

CULTURING KEFIR GRAINS SHIPPED IN FRESH FORM

For culturing both milk-based and water-based kefir grains

Pour the contents of the bottle into a strainer and strain to separate the grains from the
liquid [whey, milk or sugar-water media]. Discard the strained solution then follow the
directions for culturing milk-kefir explained on the web here:

http://users.chariot.net.au/~dna/Makekefir.html#Utensils

or below regarding directions for preparing water-kefir on the web:

http://users.chariot.net.au/~dna/Makekefir.html#Kefir-d-acqua

Alternatively directions explained below may be followed regarding culturing water-

kefir [under "Activating dehydrated water kefir grains"]

ACTIVATION OF PARTIAL OR FULLY DEHYDRATED MILK-

KEFIR GRAINS

Place the grains in one cup of fresh milk and leave in a partially sealed jar, for 24 hour
at room temperature. Strain and renew the milk daily, whether or not the milk
coagulates. Anywhere within four to seven days, the 24 hour batches of kefir should
begin to smell sour but clean and the milk should start to coagulate within 24 hours.

NOTES: When activating dehydrated milk-based kefir grains, for the first few days the
culture-product may go through some unusual stages regarding producing an unusual
aroma and appearance. An overgrowth of yeast is likely to occur during the first 3 - 4
batches. This may be evident as a layer of froth or foam forming on the surface of the
milk. This should settle down as consecutive batches are prepared. This foaming is
mostly due to initial friendly yeast overgrowth. Within 5 - 7 days, the yeast and
bacterial components should find a workable and desirable balance between the two
components, to produce a kefir without excess yeast activity. When the kefir begins to
have a clean sour smell, with an aroma resembling fresh yeast [or beer-like], the grains
have then reached a workable or desirable state of balance. From this point on, the kefir
may be consumed for its appealing flavour and consistency.

Under some circumstances, activation period may take anywhere between 2 to 4 weeks.
So perseverance with a little patience is required during this period. The grains should
commence growth within 3 to 4 weeks. Within this time frame the grains should
become white and slimy [the slime factor of propagable kefir grains], which is an
indication that the grains have begun to grow. After the fifth week, any yellow or
pinkish-brown grains should be removed and discarded. This should provide enough
time for any slow to activate grains, a chance to awaken and begin propagation.

Please read FAQ 38 for further details regarding reactivating dehydrated milk-kefir
grains, explained on the web here:

http://users.chariot.net.au/~dna/kefir-faq.html#reactivation

ACTIVATING DEHYDRATED WATER-KEFIR GRAINS

In an 8-cup glass jar, dissolve 4 to 6 tbs of cane sugar in 4 cups of cold fresh water. Add
2 to 3 thin slices of lemon and add the dehydrated water kefir grains. Place a tight lid on
the jar and let sit at room temperature for 3 to 4 days, or until the solution is bubbly with
a slightly sweet flavour. If too sweet let sit for 24 hours or longer. Strain the brew, rinse
the grains with cold water and repeat the process for the next batch.

NOTES: The grains should commence propagation within the first week. As
consecutive batches are cultured, the beverage should be ready within 48 hours
thereafter. The grains should be reasonably clear and translucent. If the grains appear to
begin to go brown and loose transparency, and reduce in over size [of each grain], rinse
the grains well under a stream of cold tap water, then place the grains in a sugar-
solution explained above. Then store the jar in the fridge for 5 to 7 days. Strain, rinse
the grains with cold water and commence brewing at room temperature once again. Dry
fruit such as one dry fig or dry sultanas or raisins etc., may be included after the first
week. Slices of fresh apple, straw berries including a variety of fresh fruits may
substituted or included with lemon.

This webpage takes up approx. 4 to 5 pages to print on sheets of A4 paper.

© Dominic N. Anfiteatro 2002-2003

Updated May 19, 2003

E-mail dna@chariot.net.au

Web: http://users.chariot.net.au/~dna/kefirpage.html

The full contents of this webpage may be freely distributed in printed or electronic
format only for non monetary purposes and only if the contents are left fully intact with
the copyright notice above, including this here notice... PEACE and LOVE be with us
without any full stops