Love Peace and DYE! 
Kefir
So, aparently you can eat the Kefir Grains too!! Here we go with some basic recipies!
For those who wish to ingest excess kefir grains [recipes included]:
This may be achieved every 3 to 4 days, determined mostly by how many grains one has and their growth rate [batches consisting of smaller grains increase more rapidly than larger grains]. The best suggestion I have, is to measure the initial volume of kefir grains, which produce a kefir to your liking. Measure the grains by either measuring their volume when placed in a non-metal spoon or placing them in a cup. Or one may choose to weigh the grains instead, using an accurate scale e.g. a digital scale, which is able to measure small increments. After day 3 to 4, re-measure the volume or their weight as before. Remove a portion of grains that exceed the last measurement. These excess grains may be ingested. Removing these excess grains will also help the kefir-process, by maintaining a constant grain to milk ratio. The outcome will be to produce a kefir with a constant consistency made to your linking, produced on an ongoing basis [a win-win situation].
Suggestions:
Kefir grains may be ingested raw, and on their own [best on an empty stomach, first thing in the morning or 1/2 hour before meals]
Think of ingesting kefir grains as taking a living probiotic power-pill, consisting of billions of viable friendly microbes and yeasts
Kefir grains can be used in smoothies e.g. kefir with the addition of kefir grains, or with fresh milk blended with your favourite fresh fruit, fruit juice or honey
Fresh kefir grains may be added to fresh salads
Kefir grains may be used as a thickening-agent e.g. thickening soups, stir-fry dishes and fruit-jams [or "Jelly" in the USA]
Emulsified kefir grains may be used in baking, rendering a lighter baked product kefir-grain sourdough bread
As an egg substitute in certain recipes calling for eggs
Used in ice-cream making e.g. using kefir grains in place of eggs [see *recipe below]
Used in homemade yogurts [Kefiran-Yogurt] rendering the final product with a creamy silky texture [see **recipe below]
- A simple recipe for "Kefir-ice-blocks"
Ingredients
1 cup of a sweet kefir [not fermented for too long so it becomes extra sour]
1/2 cup of your favourite fruit juice, or 1 small banana [coconut milk is quite nice]
1 Tbs of honey [an option is to use a sweet fruit juice or chopped dry fruits instead]
1-2 Tbs of fresh kefir grains
1/2 tsp of natural vanilla essence [optional]
Method
Blend all ingredients well in electric blender, pour into ice-cube tray or ice-block form, then freeze to set. NOTE For optimal benefits regarding microbial viability, use before one month.
- Using Kefir grains in culturing homemade yogurt [Kefiran-Yogurt]
Ingredients
1-2 Tbs of fresh kefir grains finely chopped or blended with 1/3 cup of fresh water
1 Lt [4 cups] fresh milk
3 Tbs of dry milk powder [opt but included will render the final yogurt thicker with a spoonable curd]
Yogurt incubator or thermos-flask [fill flask with boiling hot water, place lid and let sit to sterilize] or an electric blanket
2 Tbs of fresh unpasteurized commercial yogurt or a commercial yogurt starter-culture
Method
Finely chop kefir grains into very small pieces using a sharp knife. Place chopped kefir grains in a pan with 1/3 cup of fresh water. Boil for 5 minutes while continuously stirring with a spatula. The consistency should be a creamy thick gel. Add fresh milk into another pan and dissolve dry milk powder. Continuously stir while bringing milk to boil then place pan in a bath of cold water for rapid cooling [stir milk with same spoon used to stir while heating the milk]. Cool milk to 37º to 45º C [98º to 113º F]. Add warm kefir-grain-gel and fresh yogurt or starter-culture; mix well. Place inoculated milk in a sterile glass jar[s]. Any jars should be sterilized by pouring boiling hot water in the jar, then place the lids on each jar. Pour out the hot water from the jar just prior adding inoculated milk to the jars. Incubate at 37º to 45º C [98º to 113º F] for 8-12 hours. If using a thermos-flask as an incubator, pour the hot water from flask and add the inoculated milk. Let sit to incubate for 8-12 hours.
An electric blanket may be used as an incubator to maintain the temperature between 37º to 45º C [98º to 113º F]. Wrap jars containing inoculated milk in an electric blanket. Make sure jars have a tight lid fitted and the jars are left standing in an upright position to prevent possible spillage. Switch on electric blanket and set to medium setting. One may place a thermometer in with the jars and check temperature after 1 to 2 hours. Adjust heat setting of the electric blanket accordingly. Incubate for 8-12 hours.
The Kefiran [gel-polysaccharide of kefir gains] should render the final yogurt with a smooth silky mouth-feel. Kefiran-Yogurt is soothing for the Gastro-Intestinal [GI] tract and may help to relieve uncomfortable symptoms associate with Irritable Bowel problems such as Ulcerative Colitis and Crohn's disease.
Here's an interesting recipe I received via e-mail from Alan and Joice Vevers for a Yorkshire curd tart or cheese cake, which incorporates kefir grains [Thanks for sharing the recipe folks].
NOTE Recent research performed at the University of Alfenas, Brazil, found kefir grains exhibit anti-inflammatory properties. It was found that mice with lab-induced inflammation [due to pre-induced granuloma], when fed on kefir grains daily, inflammation was reduced by 40% after 7 days.[1] This is indeed very promising [poor mice though :o[
Ref:
1. Diniz R. O, Garla L. K, Schneedorf J.M., Carvalho J.C.T. [Jan. 2003] Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmacol Res; 47[1] pp 49-52
2. Schneedorf J.M., Anfiteatro D.N. [2004] Fitoterapicos Anti-inflamatorios by Carvalho, J.C.T. Quefir, um probiotico produzido por microorganismos encapsulados e inflamacao. Chapter 33, pp 443-462.
For additional details regarding ingesting kefir grains, please read this at Dom's Kefir in-site [Includes additional research with references].
