Kefir grains are complex biogenic structures made from polysaccharides, proteins, bacteria, yeasts, enzymes, etc.
Kefir grains' origins, though everyone claims to be mysterious, can be surmised. Kefir grains can be routinely made in the laboratory (or at home, if you are so inclined).
To make kefir grains, one needs to slaughter a sheep and scrape the lining from the small intestines. This intestinal flora is them introduced into a goatskin bag with milk. The mixture is left to ferment for 48 hours, shaking the bag every hour. After 48 hours of fermentation, the mixture should be coagulated, at which point 75% of the mixture is discarded and replaced with fresh milk. This procedure is repeated for 12 weeks, at which point a polysaccharide layer will form on the goatskin. This layer is removed and used to ferment milk. As the polysaccharide ferments the milk, the grains will propagate (grow in size).
Kefir, the beverage made from the grains, is one of the healthiest things a human can ingest, save for the grains themselves.
