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Make Kefir at Home

Posted Feb 12 2013 3:28pm
how to easily make kefir at home on by healthymama

Kefir is incredibly healthy probiotic-rich food that can be easily made at home to save time and money.  Kefir is a creamy, drinkable fermented milk that tastes a lot like buttermilk. It is fermented by kefir grains that contain the bacteria and yeast mixture made by clumped  milk protein and complex sugars. This mixture can  colonize the intestinal tract. Yogurt cannot do that, because quite a few strains of bacteria in the kefir culture are not found in yogurt. The yeast in kefir is able to deal effectively with pathogenic yeasts in the body, increasing overall immunity. Easily digested, kefir cleanses the intestines, provides beneficial bacteria and yeast, vitamins, minerals and complete proteins. The regular use of kefir can help relieve most intestinal and digestive problems. Its cleansing, nourishing and balancing effect helps to build health and longevity. 

 

I use kefir as a healthy drink; I mix it with granola for a quick and nutritious breakfast, I put it in smoothies ( banan-blueberry-kefir is just heavenly and kids love it.)

If you are dairy-free, click here for dairy-free kefir options.

Homemade kefir

To make kefir you need: 2 cups milk, cheese cloth, 1-2 tablespoons of  kefir starter culture .

I am a big supporter of raw milk, full of natural enzymes and probiotics, but if it’s not your thing, try regular organic milk. Make sure it is room temperature.

Pour your milk into a bowl. Put your kefir grains ( that have been soaked, according to the very simple instructions on the back of the package) in cheesecloth and dip this cheesecloth into the bowl with milk. Leave it there. Cover with a clean kitchen towel. Do not hermetically seal the bowl, or you will kill the culture. Do cover the bowl with towel, though, or your kefir may attract bugs. Leave for 24 hours. Take out the kefir grains. Mix the kefir. That’s it!

* To make your kefir unbelievably good, but slightly higher in fat, add 2 tablespoons of sour cream to your milk. Mix with a wooden spoon and proceed with the recipe as usual. The culture and the fat of the sour cream give your kefir that extra “je ne sais quoi.”

* To make your kefir more thick and yogurt-like, add a bit of heavy cream. Then, strain your ready kefir. The liquid that comes out is whey. Drink it, it’s pure protein.

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