WHAT IS KEFIR
Milk kefir is a lacto-fermented dairy drink, somewhat similar to yogurt, and made with milk (preferably raw milk) and milk kefir grains. Milk kefir grains are colonies of symbiotic beneficial bacteria, yeasts, and fungi that feed on lactose in milk.
Water kefir is zesty, effervescent, carbonated lacto-fermented beverage made with sweetened water and water kefir grains. Water kefir can be made to your taste and likeness.
Water kefir grains are colonies of symbiotic beneficial bacteria, yeasts, and fungi that feed on sugar.
BENEFITS OF KEFIR
Kefir is a super food! Kefir has been known for thousands of years for it’s health benefits and healing properties. In Europe kefir has been used for healing and convalescence.
Kefir is a rich source of many different vitamins that are multiplied during fermentation, minerals, and amino acids. These help to provide energy, needed building blocks, and support repair and recovery. Kefir contains high level of Vitamin B12, calcium, thiamine, folate, Vitamin K2 (which is necessary for health, but hard to obtain from foods and is only made by bacteria). Proteins in kefir are broken down making this beverage easy to digest, even for people with compromised digestion. Kefir is a lactose free dairy beverage, making it easy to consume even by people who are lactose-intolerant. Kefir is full of probiotics, helping to restore healthy digestive flora and is especially beneficial during convalescence and after a course of antibiotics. Kefir is a rich source of biotin that helps with B vitamins assimilation in the body. It is a great source of calcium, phosphorus, magnesium, and other minerals and vitamins that are very beneficial for us and help us with digestion, health maintenance, energy, and growth. Both, water and milk kefir are low in sugar and are a great addition in low-carb diet and help with Candida issues as well. Kefir is more beneficial than yogurt.
HOW-TO BREW KEFIR
Kefir is very easy to make.
- Milk kefir requires good quality milk, preferably raw, room temperature, and time. It takes 24 hours to make a batch of milk kefir. After 24 hours strain grains using either plastic or stainless steel strainer (not any other metals) and add fresh milk for your next batch. You can use a clean jar each time or the same jar for a few batches. Remaining kefir can be stored in the fridge, consumed right away, or used for smoothies, salad dressings, or million other uses.
- Water kefir requires clean water and sugar. It takes 48 hours to make a batch of water kefir and then you can ferment for another 24 or 48h with addition of fruits or ginger, or simply sugar, in a tightly closed bottle to create carbonated flavored beverage (secondary fermentation). It is best to use organic rapadura or/and organic cane sugar. Water kefir grains need minerals. For this I add some organic molasses and once in a while, very well washed pastured egg shells which provide many minerals for the grains and for my beverage (I wrap my egg shells in a cheese cloth and leave them in the kefir until shells dissolve. Cheese cloth prevents shells from falling apart and mixing with my grains). Straight reverse osmosis (RO) water as well as distilled water, if not restructured and remineralized, will damage your water kefir grains with time.