The origin of kefir grains has long been surrounded by mystery.
The most popular story on the origin of kefir grains is a legend of the Prophet Mohammed giving the Orthodox people of the Caucasian Mountain the very first kefir grains and teaching them how to make kefir or "the drink of the Prophet Mohammed" from it.
Another take on the origin of kefir grains is that it is actually manna that fell into milk. The same manna, God miraculously supplied during the Israelites' 40 years of wandering in the wilderness as mentioned in the Jewish Torah and the Christian Bible.
Whenever the source of kefir may have come from, it is believed to have been around for centuries among various tribes of shepherds of the Caucasus mountain region. The people of this area, the Caucasians, were known to make kefir by adding kefir grains to goat or cow's milk and letting it ferment for days inside a goatskin leather bag.
The kefir grains or "grains of the prophet" and the process of making kefir, were guarded very closely and were regarded as the family's or tribe's wealth. And since the kefir grains could be retrieved and reused indefinitely after each batch of culturing milk, these were passed on from generation to generation.
We may never know whether the first kefir grains were a gift from the Prophet Mohammed or food supplied by God himself. But we are sure of one thing, that kefir grains and kefir will continue to puzzle the generations to come with its "miraculous" health benefits and healing qualities.
On closer examination, however, we will discover that kefir is such a superfood because of its rich probiotics, enzymes, vitamins and anti-oxidant properties. Surely, it is a blessing from God that this superfood is economical and affordable to all.