Do not cook veggies high in Sulphur (garlic, onion and leek, also broccoli, cauliflower, brussels sprouts and cabbage) above 285°F / 140 C in olive oil.

Use the Kefir Grains, not the powder. Grains can be used forever. Kefir grains work best when cultured in back-to-back batches, as both water and milk kefir grains require a constant source of food. Although grains require a little more maintenance than a powedered kefir starter culture, they can be used to produce kefir on a daily basis.