Kefir Benefits:
- Keeps longer than fresh milk
- Offers beneficial bacteria that boosts the immune system
- Helps to fight off bad bacteria like E. coli, campylobactor, listeria and parasites
- Restores beneficial bacteria in the gut after antibiotic use
- Excellent source of protein
- Tolerated by those who are lactose intolerant as the culture uses up the lactose in the milk
Make your own:
- 2 cups fresh milk (I use full fat)
- 1 tbsp kefir grains or 1 package kefir powder*
- Put milk in a large mouth glass jar. If cold let sit until it reaches room temperature (or put in a saucepan with simmering water as in yogurt).
- Add kefir grains or powder, stir well and cover with a cloth. Leave in a warm area for 24 hours, stirring every six hours or so. Taste the kefir over the 24 hours and strain when the taste is to your liking.
- Pour kefir through a strainer into another jar to gather the grains before you store the kefir in the fridge for up to a week. Rinse the kefir grains gently and store in a jar with 1/2 cup milk or water.
