Put one quart of fresh new milk in a perfectly clean two-quart fruit jar, stand the jar in a kettle of cold water, cover the kettle, bring to boiling point and boil ten minutes. Remove the jar and allow the milk to cool to 100° Fahr. Crush two Kefilac tablets, add them to the milk in the jar, screw on the top, shake thoroughly, loosen the top, then stand it aside at a temperature of 75° for twenty-four hours; shake four or five times during the day as the fermentation advances and thick curds form. Stand this aside in a cold place for twenty-four hours, and it is ready for use. It will keep from forty-eight to fifty hours.

In cases of constipation it should be used at the end of the second day. If kefir is to be used any length of time, two pints should be made every day, so the patient will never be without it.

Kefir With Egg

Add, to each feeding of kefir, a tablespoonful of thick cream and the white of one egg, beaten. Put the cream and white of egg in a glass and fill the glass with kefir, stir, and it is ready for use. Excellent in cases of anaemia and tuberculosis.