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how to make raw goat milk kefir

Posted Oct 30 2013 7:58pm

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If you haven’t caught on to the probiotic rich food bandwagon yet, read this post here !

“Besides containing highly beneficial bacteria and yeasts, kefir is a rich source of many different vitamins, minerals and essential amino acids that promote healing and repair, as well as general health maintenance. Kefir contains high levels of thiamin, B12, calcium, folates and Vitamin K2. It is a good source of biotin, a B vitamin that HELPS the body assimilate other B vitamins. The complete proteins in kefir are already partially digested, and are therefore more easily utilized by the body. Like many other dairy products, kefir is a great source of minerals like calcium and magnesium, as well as phosphorus, which helps the body utilize carbohydrates, fats and proteins for cell growth, maintenance and energy.” –Chris Kesser

And it’s the easiest thing in the world to do.

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All you have to have is a couple things.

- Raw goat milk (please see my coconut kefir recipe if you cannot find raw milk…)

- Kefir Grains ( I ordered mine already ALIVE from Donna- here! )

- A glass jar

- A plastic strainer (metal will kill the probiotic babies)

- A dish towel or coffee filter

- A rubber band

- A bamboo knife or spoon to transfer.

- Optional: crystals!

kefir

Here’s what you do:

If you order kefir grains from the link I gave above, they will already come hydrated. This means that they are alive and ready for you to start fermenting!

Take your kefir grains and rinse them off in your plastic strainer with purified water. {Notice how cute they are!}

Add them to your glass jar. Pour cold, fresh, raw goat milk over them all the way to the top of the jar.

Put a dish towel or coffee filter over the top, and then seal with a rubber band.

Optional step: add crystals, flowers, or positive affirmation cards on top of your grains. They are a living, breathing, organism and they respond to what you give them! (Make sure there’ no fighting going on in the house when they are growing!)

Place this jar in a somewhat warm place overnight. I just always keep this going in my oven, since I don’t use it often!

Leave this to ferment for 24 hours.

After 24 hours, strain the kefir into a new container. Add the grains back to the glass jar, cover with more raw milk, and start the process over again. Now you have a cup of raw kefir, and another cup ready to ferment again! And this cycle goes on and on.

Soon enough, your kefir grains will grow and multiply and then you can share them with your friends!

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Now, kefir on its own, is extremely sour. If you are used to a sweetened yogurt, you are definitely going to find it tricky consuming this one! But, not to worry. There are ways that we can make it taste phenomenal.

Donne Gates, from Body Exology, reccomends having this plain kefir drink with every meal to help it go down.

I like to add it to my smoothies and ice cream elixirs.

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but what about you…

Do you ferment your own food?

let me know in the comments below!

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AFFIRMATION OF THE DAY

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