Looking for Kefir Grains(Cultures) in South Bay/Santa Cruz

[Nicole M. Bouchez]

I am looking for Kefir grains, the starter cultures to make Kefir. Does
anyone know a place to get them in the South Bay or Santa Cruz? Or
perhaps a mail order place?

Thanks

-Nicole

[Roman Kostin]

In article <7sbnqs$qg7$1...@avon.europe.sco.com>,
Steve Wertz <swe...@sco.com> wrote:
>Nicole M. Bouchez <bou...@cats.ucsc.edu> wrote:
>: I am looking for Kefir grains, the starter cultures to make Kefir. Does

>: anyone know a place to get them in the South Bay or Santa Cruz? Or
>: perhaps a mail order place?
>

> ...

Sorry for the late response.

Kefir made by Lifeway (Skokie, IL) contains active culture. At
least that's what the tag says. Lifeway kefir can be found in
any Whole Foods store.

Also, Russian groceries sometimes carry kefir from Bulgaria.
In my experience, Lifeway stuff is just as good. I gotta say
that their Ryazhenka (caramelled yogurt) is not nearly as
good as the stuff I had in Russia.

--
Kostin

[Nicole M. Bouchez]

Thanks for the info. Actually, I found the starter "powder" (ground up
Kefir grains) right here in Santa Cruz. I also found out that GEM
cultures mail orders the grains ($20 postage paid but they don't take
credit cards- their address is available on the net).

Just for those of you who might not know much about Kefir. Homemade
Kefir is quite different from the "thin yogurt" style Kefir sold (by
Nacy's I think) in stores. The homemade Kefir made with milk is a
thiner and real mellow (almost sweet) and slightly fizzy (yeast is part
of the culture). There are also apparently non-dairy versions of Kefir
though I have not tried them yet (I will though). The reason I was
looking for the Kefir grains is that they are the reuseable starter
cultures (freze dried I think) as opposed to the powdered culture which
is a one time use product (though I will try and use some Kefir as a
starter for the next batch).

Thanks for your help.

-Nicole
in Santa Cruz

[Steve Wertz]

Nicole M. Bouchez <bou...@cats.ucsc.edu> wrote:

: Thanks for the info. Actually, I found the starter "powder" (ground up

: Kefir grains) right here in Santa Cruz. I also found out that GEM
: cultures mail orders the grains ($20 postage paid but they don't take
: credit cards- their address is available on the net).

I didn't think my post on this subject made it out. So where did
you end up finding them? Hopefully my suggestions helped, this
is after all, Santa Cruz, very big on health foods and
Indian vegetarian food (my current area of study :-)

OT: I see the "oddest" looking people in Helath Food stores. I'm
not talking about the way they dress, or the color of their hair,
either. I'm begining to wonder if all this health food is
really that good for you.

-sw

[Carlo Milono]

I have been making Kefir for over a year, using the grains from GEM. I
started with Tempeh cultures from that same company (great, proactive
people!), and then decided to extend my 'beneficient dictator' approach
to Kefir.

The grains are various sizes, though GEM ships their largest; the
largest ones are a bit larger than a good sized green pea. They are
relatively sensitive to the environment. I have been a good 'dictator'
and the culture has responded well! I make about a quart each week,
sometimes more, others less. You *do* need to keep them fed, so if you
will be absent for a period of time, you need to do some special
preparations.

I use a canning jar without the rubber ring simply because it allows the
CO2 to vent - as mentioned, it can be fizzy due to the yeast (which eats
the lactose, which produces the carbonation).