Kefir
If you’re lucky enough to be able to source any raw milk, cow, goat, sheep’, then I’d highly recommend using it unless you are pregnant.
I try to use raw milk wherever I can but if you cant, a good full fat pasteurised milk will be great anyway. You do need kefir grains. I started by asking on facebook if anyone local had any to spare and they did, however they can easily be bought on Amazon.
Benefits of Raw Kefir:
/Probiotic-Rich: Raw kefir is packed with probiotics, beneficial bacteria that support gut health, improve digestion, and boost the immune system.
/Improved Digestion: It can help alleviate digestive issues like bloating, gas, and constipation due to its probiotic content.
/Enhanced Immunity: Regular consumption of kefir can strengthen the immune system by promoting the growth of good bacteria.
/Lactose Digestion: Kefir is often tolerated by people with lactose intolerance as the fermentation process breaks down lactose.
/Nutrient-Dense: Kefir contains essential nutrients like calcium, magnesium vitamin B12, vitamin K2, biotin, folate, and protein.
/Anti-Inflammatory: Its probiotics can reduce inflammation in the gut and throughout the body.
/Bone Health: High calcium and vitamin K2 levels support bone health and reduce the risk of osteoporosis.
/Mental Health: Some studies suggest that probiotics can positively affect mental health, potentially alleviating symptoms of anxiety and depression.
/Antibacterial Properties: Kefir contains certain compounds that can help inhibit harmful bacteria.
Origins of Kefir:
Kefir originated in the Caucasus Mountains, where it has been consumed for centuries. The name “kefir” is derived from the Turkish word “keif,” meaning “pleasant feeling.” Traditional kefir was made by fermenting milk with kefir grains, a unique combination of bacteria and yeasts.
How to Make Kefir:
1-2 tablespoons of kefir grains 2 cups of milk (cow, goat, or plant- based)
Prepare the Jar: Place the kefir grains in a clean glass jar.
Add Milk: Pour the milk over the kefir grains, leaving some space at the top of the jar.
Cover the Jar: Cover the jar with a cloth or paper towel secured with a rubber band to allow airflow while preventing dust or insects from entering.
Fermentation: Let the jar sit at room temperature (65-75°F) for 24-48 hours. The milk will thicken as it ferments.
Strain the Kefir: Once fermented, strain the kefir into another container using a plastic or stainless steel strainer to separate the grains from the liquid. Store and Enjoy: Store the kefir in the refrigerator and enjoy chilled. The grains can be reused for the next batch by repeating the process.
Note: Kefir grains can be reused indefinitely if properly cared for. Ensure they are not exposed to metal utensils for prolonged periods as this can harm the grains.
ingredients
Kefir Grains
Raw Milk