Kefiili

Kefir is, I think, the King of probiotics. People have reported miraculous cures from eating Kefir, and it is basically just good food too. The bacteria and yeast in Kefir will colonize your gut, help you digest your food, protect you from bad bacteria, and even help protect against cancer. But other people have written much more in depth about Kefir, so I will just refer you to the Kefir Expert, Dom!

Dom’s Website

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

Kefir is different from most yogurts in two ways:

• First, you don’t have to heat the milk to make Kefir, nor do you have to keep it hot. It ferments just fine at room temp. Or in the fridge, though it takes longer.

• Second, the “Kefiring” is done using “grains,” which are rubbery masses of polysaccharide which house bacteria and yeasts. These grains are added to milk to make Kefir. The grains grow, and eventually you will have some to give away.

Now, kefiili is a kefir culture that has gotten crossed with another milk culture, Viili. We aren’t real sure how this happened, but the bacteria that makes Viili stringy is Leuconostoc Cremoris. Kefir normally has this same bacteria as part of its colony, but the LC in Viili seems to be “stringier” than that normally found in Kefir. Kefiili is much more mild and less tart than “regular” kefir. It is also somewhat gel-like, as you can see in the picture to the right. This is because the more of the lactose turns into polysaccharides than into lactic acid.

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