The Iraqi information officer loves his Kefir.

Mohamed Packed Kefir
analagoatcompany.com

I meet a lot of very interesting people in the goat business. One such character is Tarak Tucan, A full scholarship student at Rice University, son of a Norwegian mother and Jordanian father, raised in a prep school environment, and into Nutra-ceuticals. Tarak visited his family in Jordan this August and smuggled real live Kefir grains through Boston's Logan Airport in his backpack thermos bottle. He was keeping the Kefir in distilled water at his Houston apartment and came sixty miles out to our farm because he needed our raw goat's milk to complete the fermentation process. The grain, more like a mushroom, resembles spongy cauliflower buds or wet popcorn  turns the milk into a 1-2% alcohol champagne fizzy yogurt like drink. This 5,000 year old Kefir culture originated in the Caucus Mountains of Russia. Mohamed in 600AD never traveled anywhere without his Kefir. I sensed an opportunity in this Kefir stuff. If we could get everybody hooked on drinking Kefir they would have to buy a lot more of our raw goat's milk.

Kefir is the "Rid-X" of the human digestive system. I gave up milk in college for vodka, now I have at least a quart a day (milk that is), all because of this Kefir business. If I have a good low carb Atkins diet day then there is not much to show for it in the morning. Drinking Kefir daily is like a Bloody Mary on the day after only better. Kefir goes through the previous day's intake and eliminates the inedible. I also like to believe Tarak's stories about the Chernobyl survivors passing their Geiger counter tests because Kefir eliminates toxins. My three good reasons for at least one glass of Kefir a day.

First, it makes a zippy glass of milk. Second, regularity and third when I eat bad I am cleaning out the mess right away. It's a cheap daily Colonic and without the bother. When my sore knees are cured ( a Russian lady I interviewed at my post as service writer for a Wal-Mart auto center pointed to her elbow and said Kefir is good for the joints) I'll write a book. My Kefir grain manufacturing technique consists of 12 half pint mason jars, emptied each morning and putting a ladle of the Kefir beverage back along with 4 ounces of fresh raw, not pasteurized, goat's milk. This produces about six cups a day. I drink three and save the rest to make Kefir cream cheese or Kefir-dough bread. I'm trying to get my Mennonite neighbor baker lady to make the bread to sell in our farm store. 

Since I found people were willing to pay $4.00 a pint for raw Kefir beverage. Since I got Helen Vrana, our Czech yard eggs supplier, hooked on raw Kefir - 5 dozen eggs for four pints of Kefir. I have only grains enough to produce a half gallon of beverage daily. I am sending everybody to www.gemcultures.com or www.hoeggergoatsupply.com  for grains. I now trade a gallon of milk for a quarter cup of grains. teg@analagoatcompany.com