MILK SUPPLY AND CREAMERY PRODUCTS 



85 



acid is developed in the process it is quite effervescent 

 and may be regarded both as a food and a stimulant. 

 It is sometimes prescribed by physicians in cases when 

 the patient cannot retain other food. 



Kefir is a similar preparation originally made in the 

 Caucasus by a fermentation started by Kefir grains 

 which contain both yeast and various bacteria. The 



d^ ^^ — / 



Kefir grains of natural size; a, b and c dried; d, e and f soaked (Orla 

 Jensen, IVIilk Bacteriokjgy) 



dry Kefir grains are soaked, first in lukewarm water, 

 later in lukewarm milk, for several days, until they 

 develop so much gas as to float on the top. A couple 

 of tablespoonfuls of the grains are then added to a 

 quart of milk which is left to ferment at 70° F. under 

 frequent stirring or shaking. WTien the fermentation 

 is fully developed the grains are strained off and the 

 milk is bottled and kept for 1 to 2 days at 60°. The 

 grains may be used at once again in fresh milk, and 

 when the manufacture is finished they may be dried 

 and kept, to be used again another time. 



