In search of kefir or dhara grains

[mihmo.livejournal.com]

Does anyone have an over-abundance of kefir (or dhara) grains? I'd like to start making my own kefir (or dhara) but I can't find the grains at any local stores (I've tried Cambridge Naturals and Harvest Co-op in Central - suggestions on other places to look welcome!)

Thanks in advance for any help / advice.

Comments

[ifotismeni]

it might help to look for it under another name. from what i have heard, kefir is very similar (might be the same, not sure) to greek trachanas/traxana and lebanese labne -- at least they are made the same way traditionally, so i'd try i would try some ethnic stores. i know you can buy trachanas, both sour and sweet grains, at christo's fruit market in arlington center (right on the 77), as i've bought it there many times. there's also a number of armenian and lebanese grocers -- i think one of them is sevan bakery in watertown, also sofia's pantry in belmont would probably have this.


not sure if you know, but kefir 'grains' are not a proper grain, as they are actually a dairy product... don't mean to patronize if you already knew :)

[icecreamempress.livejournal.com]

Kefir "grains" are communities of bacteria and yeast--I wouldn't describe them as "a dairy product" so much, because they're little animals a la sourdough starter.

Trachanas is not the same as kefir grains. Kefir grains are colonies of bacteria and yeast: trachanas is a mixture of wheat flour and fermented yogurt.

[ifotismeni]

sorry yea, i think of them as dairy since i use them to make yogurt, but you're right it's not dried dairy.

wouldn't trachanas then be the same as kefir then just with wheat added? my family has made yogurt from trachanas as a starter... bacteria and yeast, no?

[mihmo.livejournal.com]

they probably attract different types of bacteria.

yogurt, kefir, and dhara are all basically bacteria used to make dairy products but because of the way they are mixed before they are set out to collect the bacteria, they attract different ones and thusly have different flavors. my guess is trachanas attracts a different type of bacteria because of the wheat in it, and they may have a slightly different taste than yogurt. for yogurt there's a family of different bacteria that can be used to make it, and depending in which brand of yogurt you get you might get more less of them, of which I *think* lactobacillus acidophilus is most common. could be trachanas attracts this one; searching around online it seems it may attract hundreds of different ones.

[mihmo.livejournal.com]

thanks for the pointers! i'm not sure they are the same, but i'm always up for trying new cultures :)

[icecreamempress.livejournal.com]

Everyone I've ever known who's done kefir has bought their original starter grains from Marilyn the Kefir Lady (http://kefirlady.com/).

Sometimes people give away kefir grains on Homegrown.org; someone was giving them away in June in Inman Square.

[genevra-mcneil.livejournal.com]

Oohhh! She sells Kombucha mothers, too! Thanks for the link!

[mihmo.livejournal.com]

thanks for both links, very helpful! :)

one question, you might not know, but i figured i'd ask - Marilyn seems to recommend changing the milk of the kefir grains daily - do you know if that's really necessary?

[eanja]

I'm not an expert, but unless you have a really high grain to milk ratio or it's really hot, mine won't even finish converting a batch of milk in one day.

Also cold makes the grains go dormant, so to keep from being overwhelmed, I usually just keep mine in the fridge and change the milk maybe once a week or so. It's never bothered the grains; they just grow more slowly. I do put them out somewhere warmer every now and then, but really, they don't seem to be very fussy at all- if I forget to change the milk for a couple weeks, I end up w/ kefir cheese and whey, which I don't so much care for, but the grains still happy.

[whaler.livejournal.com]

Yeah I'm actually pretty disappointed in Harvest in terms of grains. I really wanted to pick up some Israeli cous cous but couldn't find it there. Why do they have it in the cafeteria at work but not this specialty market? heh.

[mihmo.livejournal.com]

Kefir isn't a grain-grain really, it's more like a big ball of yeast I think...

BUT I have seen Israeli couscous at Harvest coop before although it's not always there (Central Sq anyway.) Where I've seen it, is if you face towards the back of the store in the bulk aisle, they are on the right-hand side, at the end of that aisle, on the very bottom row (under the beans and lentils). They are not always there but I'm 90% sure I've seen them there recently.

I think I've seen Israeli couscous at Porter Square Shaw's too, in the international aisle where they have all the Goya.

Israeli couscous is the best isn't it?

[whaler.livejournal.com]

Thanks! Also YES!

[eanja]

I'm only in Davis Square on weekends, but I may have some kefir grains I can donate to you- I need to double-check- I may have just enough to split again or may be just a little short still- I can let you know tonight if you are interested.

Also, you can try looking here or at some of the kefir related yahoo list for local people who will donate kefir grains for free. That's how I got my grains originally a year or so back.

[mihmo.livejournal.com]

That would be wonderful! Please let me know if you'd be willing/able to split!! My email address is mairin at linuxgrrl dot com or you could just reply here and it should notify me. I'm willing to wait a few weeks if it needs time to grow.