Homemade kefir is rich in probiotics. Studies find regular consumption helps alleviate or eliminate many gastrointestinal ailments.
And it's SOOOoo easy to make:
• Order some "kefir grains" from an online vendor such as Cultures for Health. Kefir grains are a complex colony of enzymes and cultures which feed on the lactose (milk sugars) in milk and ferment the milk into kefir.
• Pour a cup of milk (I use organic whole milk for the taste) in a mason jar.
• Put the kefir grains in a square of cheesecloth and tie the cheesecloth into a little sack or pouch holding the kefir grains. Alternatively put the grains directly in the milk and filter them out later with a fine mesh kefir. I've also used a metal tea ball to hold the kefir, but some books say to avoid having metal touch fermenting foods.
• Place a coffee filter or paper towel over the mason jar and screw the jar's ring (but NOT seal/lid) over the coffee filter to secure the filter.
• Leave your handy dandy new fermentation machine on your kitchen counter at room temperature.
It may take 48 hours for your first batch to refresh the kefir grains. After that, the grains will do their work usually in 24 hours. It may be faster or slower depending on how warm your home is.
Ferment 1 cup the first time and then build up to 2-4 cups.
When the kefir has reached the consistency of loose yogurt, either move the whole jar to your fridge or filter out your grains and store the kefir in containers. Then start another batch. The grains can wait a week in the fridge but if stored much longer without fresh milk, your little kefir grains will starve and die. Feed them and they will feed you.
Kefir can be eaten by itself or with berries, fruit, honey, agave, etc. It also makes tasty smoothies and Greek-style dips.
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