Kefir for Health

Kefir is like yogurt on steroids, and it tastes awesome. It is made from kefir grains.

I discovered Kefir when I stepped on a rake and got a giant infection, an MRI showing no metal in my foot, so the treatment was 3 months of antibiotics, the kefir really helped settle my stomach. Typical store bought kefir has 6-12 strains of live active cultures that can improve digestion and relieve many stomach and digestion issues The Greek Gods makes good kefir, so does Lifeway available at HEB (for my local followers). We could go on all day about store bought kefir but I make my own so thats what I will discuss. Firstly, homemade kefir has between 70-100 live active cultures since it will not have to be pastureized and re-cultured for commercial distribution. These cultures differ from yogurt cultures because kefir cultures will actually colonize the gut, as opposed to yogurt where they just 'pass through' some people use raw milk, and if you want to definitely do. I do not, because heb is close. Kefir is super easy to make, otherwise I would definetly opt for the store bought kind. You must obtain kefir grains, I used Amazon.com. Not water kefir grains either, that is for making kefir water, which is not what i am discussing, although similar. It is made with sugar water instead of milk. But I digress. do not get dehydrated grains, they will not have as many varieties of cultures. So you have your grains. Wash them in COOL water. Make sure they are nice and clean, no residual milk, it will make the kefir a bit tart, like plain yogurt,

but no harm if you do have some. Now, place between 1/2 and 1 teaspoons of kefir into 5 cups milk. Cover and place in the cabinet or pantry for 24-48 hours. I usually do a 24 hour ferment, the kefir is mild and not as think. A 48 hour ferment will result in thicker kefir and a stronger flavor similar to plain yogurt. Then you must strain the kefir grains out. I use a strainer for noodles with small holes. Some people use strainers, if you do, be sure and use stainless steel, and even then, do it as quickly as possible, there is evidence to suggest kefir reacts with reactive metals (copper, brass, iron, zinc, aluminum are some examples). I like to add a bit of honey and vanilla extract to mine, it gives it a mild sweet taste. If you open it and it smells starchy do not be alarmed, mine often does, it will not taste starchy, and if you let it breathe before covering it in an airtight container and storing it, the starch smell will completely dissipate. I drink about 2 cups of Kefir per day, I usually have one cup with breakfast, and then another cup 2 hours after lunch in a smoothie I make. I use Greek Yogurt, kefir, milk, peanut butter, 2 bananas, and 10-12 strawberries and blend.