24 
Kefir  and  Its  Preparation. 
(  Am.  Jour.  Pharm. 
I    January,  1908. 
remembered  that  the  mixture  requires  occasional  stirring  during  the 
first  few  hours. 
The  grains  can  be  separated  and  used  in  the  preparation  of 
several  lots. 
When  used  for  the  first  time  the  grains  begin  to  float,  but  very 
slowly,  sometimes  requiring  from  three  to  eight  hours  and  occasion- 
ally even  more.  But  when  they  are  used  repeatedly  for  preparing 
kefir  without  intermediate  drying,  they  float  to  the  surface  after  three 
to  four  hours. 
After  a  quantity  of  the  grains  rise  to  the  surface,  the  mixture  is 
strained,  when  a  liquid  is  obtained  which  is  called  the  "  starter." 
The  grains  can  now  be  covered  with  milk  and  set  aside  in  a  cool 
place  until  the  next  day. 
"  The  "  starter  "  prepared  as  above  is  mixed  with  three-quarters  of 
a  glass  (188  c.c.)  of  previously  boiled  milk  agitated  thoroughly  and 
poured  into  a  clean  bottle,  which,  however,  should  not  be  filled  com- 
pletely,  corked  immediately  and  securely,  and  set  aside  at  a  tempera- 
ture of  20°  to  230  C,  until  it  begins  to  thicken,  which  process  requires 
from  eighteen  to  twenty -five  hours  in  the  winter,  and  from  fourteen 
to  twenty  hours  in  the  summer.  The  mixture  acquires  the  consist- 
ency of  cream,  which  can  readily  be  seen  through  the  walls  of  the 
bottle.  The  thickened  mixture  is  now  agitated  vigorously,  laid  upon 
the  side  in  a  cool  place  (preferably  the  cellar  where  the  temperature 
should  not  exceed  g°  to  12-5°  C.  and  agitated  every  two  hours. 
Kefir  prepared  as  above  is  called  "  day-old,"  and  is  the  weakest. 
It  contains  a  slight  quantity  of  C02,  is  viscous,  possessing  a  very 
pleasant,  refreshing  and  slightly  acid  taste.  It  should  not  contain 
"  cheesy  masses." 
If  allowed  to  rest  in  the  cellar  for  a  longer  period  the  "two  day- 
old  "  and  "  three-day-old  "  are  respectively  obtained.  But  it  should 
always  be  remembered  that  the  contents  be  thoroughly  shaken  at 
least  once  every  three  hours. 
We  have  stated  above  that  the  grains  after  being  used  are  covered 
with  milk  and  set  aside  until  the  next  day.  These,  now  carefully 
washed  with  water,  can  be  used  further  to  obtain  new  quantities  of 
kefir  by  covering  them  with  one  and  a  half  glasses  of  milk  and 
repeating  the  operation  as  above. 
The  first  lots  of  kefir  are  usually  of  inferior  quality  ;  the  longer 
the  grains  are  used  the  better  the  product.    It  should  be  remem- 
