Kefir has even more probiotic potential than yogurt – it is like yogurt on steroids! While yogurt normally has 5 – 7 strains of bacteria, kefir has 50+ strains of beneficial bacteria to nourish your body.
Kefir is not as thick as yogurt and can be drunk plain but also makes a wonderful smoothie. While kefir alone has a twang to it, when blended with fruit and honey it is difficult to tell the difference between it and a smoothie made with yogurt. So, whether you have it plain or as a smoothie, it is a refreshing probiotic drink.
Kefir grains, which look like little cauliflower pieces, are needed to make kefir. The grains are a mix of yeast and bacteria living in a symbiotic relationship. Since the grains multiply, it is very easy to obtain some from a friend who already makes kefir – if you have one. Otherwise, they are available online. If properly cared for, they should last indefinitely. If you need a break from kefir making, the grains may be rinsed and refrigerated in non-chlorinated water (chlorine will kill them). I have even read that they can be frozen for future use but have not tried it.
Like most things, homemade kefir is tastier and more economical than its store bought counterpart. With homemade kefir, you get the taste you prefer because the twang is determined by the length of time you leave the grains in the milk.
Milk kefir grains may also be used to make coconut milk kefir. Follow the same procedure as shown in the video just be sure to revitalize the grains in dairy milk for 24 hours every few weeks to maintain their health.
Watch the video yourself to see just how easy kefir is to make – below the video is the recipe.
Ingredients to make 1 quart:
4 c whole milk (we use raw milk from our family milk cow, Buttercup)
2 – 4 Tbsp kefir grains (where to buy)
Other items needed:
1 qt mason jar, lid or cheesecloth to cover jar loosely, mesh strainer, spatula
Put the kefir grains in a 1 qt mason jar.
Pour whole milk over the grains leaving about 1 inch space at the top of the jar.
Stir the milk and grains and cover loosely.
Leave in a warm place for 12 – 24 hrs. – depending on the taste you prefer. The kefir grains culture the milk and the longer it is left the tangier it will become. I leave mine on the kitchen counter for 24 hours. If it has separated and there is a bit of liquid on the bottom, I shake it before straining.
Pour the kefir through a strainer into another jar catching the grains in the strainer. Refrigerate and enjoy.
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