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What are they talking about when they say kefir grains are a symbiotic community of microbes? We can go very deeply into this subject but what we are concerned about here is what makes kefir grains unique. Kefir is a symbiotic community because it can do things together as a communuty that if can't do separately. Kefir is made up of strains of kefir, if you look at commercial kefir they will list about 10 strains that they use to culture milk but the kefir grain is made up of about 30 strains that can do things together that individually they could not do. That is what makes the grain unique. Commercial kefir, probiotic pills, and kefir starter cannot do what kefir grains do. That is why we must ferment our own kefir so we can have the best probiotic delivery system and a tangy tasting drink to boot,
When we get our grains from the mail we dump the whole package of grains and the delivery milk into a fresh milk source. We are not going to drink the resulting brew on this batch. Depending on how long the trip has been and whatever conditon the grains are in will determine how active they will be in the first brewing cycles. If you don't see any action on the first brew refresh the milk in 24 hours and try again. You can start the recover brews at a 2 or 3 to 1 milk to grain ratio.When you start to see changes in your brew that means your grains are getting more active and you can add more milk. You will see the grains become more active, you will know and after 2 or 3 cycles get the grains up to at least a 7 to 1 ratio and whether the grains are completely ready or not you can start drinking the resulting brew. It will only get better and better.
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