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I think I heard something about them once but I’m not sure where or when.
kefirim rashu v’raevu
What are they?
Contact the Chicago Rabbinical Council (CRC) crcweb dot org.
I see that they certify Kefir but it does not say cholov yisroel.
There is Cholov Yisroel kefir from Wayside Acres with a Lakewood hechsher. The grains I’m afraid are only available in Eretz Yisroel, unless someone snuck some out, or the manufacturer here is willing to share. But I could be wrong so ask around.
It’s also good to know that you can actually “produce” kefir by mixing some kefir with regular milk, cover with breathable fabric/paper and leaving at room temperature for about 24 hours — and it actually works for about 2 or 3 times. Big money saver.
Start with regular grains and grow more using only CY milk. Eventually the non-CY portion becomes Batul. (How many batches you’ll need to go through is a question for your LOR or Kashrus agency.)
Guessing this is also important in making kefir…
I know for making yogurt, it’s important that the bowl/dish/vessel (glass or ceramic) is sterile before use. Pour boiling water inside and out and let it sit.
Do not touch the inside rim with your hands. Whatever strains of bacteria are in the container will grow. You probably don’t want to be consuming whatever germs are on your hands or sponges.
Yep yepp
– I don’t think you’re allowed to Davka make it with the intention of it becoming botul, but there may be differing opinions.
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