Yemoos Blog

When you think about letting milk sit out for a day, you may be concerned about mold. However, when it comes to kefir, both milk kefir and water kefir, the chances of mold contamination is incredibly low (especially for water kefir).

Milk kefir can be fermented aerobically (with oxygen / open lid) or anaerobically (without oxygen / closed lid). Both have the advantages and disadvantages and it comes down to personal preference.

The amount of kefir you should drink ultimately depends on the individual. Kefir is a natural nutritious food, so it's okay to trust yourself to know how much to drink. Just like eating one banana usually sounds great, but that 2nd banana usually does not for most people.

When we wrote our history of milk kefir about 10 years ago, the origins of kefir grains pointed to the Ossetians in the northern Caucasus Mountains about 2000 years ago. Since then, new evidence from the early Bronze Age cemetery of Xiaohe (1980 BC to 1450 BC) shows that they also made kefir.

Does Homemade Kombucha have probiotics? The surprising answer is that experts are not really sure if it does have probiotics or not.

Kefir comes from the Turkish word “keif” which means feel good. For hundreds of years, people have known that consuming kefir makes you feel good.

New research recently came out confirming what many of us already suspected with milk kefir grains. That cooler temperatures help grains grow and also create greater microbial diversity.

In the battle between kefir and kombucha and which is healthier, it sometimes comes down to the difference between Lactic Acid Bacteria (LAB) and Acetic Acid Bacteria (AAB).

I love goats milk (and goats milk kefir) and recently we've experimented with horse and donkey milk. But I kept hearing about the benefits of camels milk from health experts, so I had to find out if it was just another fad or something more.

The good news is that there are several ways to slow down milk kefir production and give you and your grains a little break from all the work (without hurting them).

There are 3 simple requirements needed to give the grains space and make the best kefir possible. 1. A high ratio of milk to grains.  2. Small batches or 3. Wide jars

Homemade cultures don't really go bad. If you notice any kind of mold (something usually colorful and fuzzy on the surface), its best to throw away. Or if it just smells and taste bad to you (beyond just being extra sour), then its also best to throw away.