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KEFIR - how to make
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| 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 |
| 1 package | kefir powder, alternative |
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.
Read more: http://canadaam.ctvnews.ca/fermented-foods-how-to-make-at-home-1.1181880#ixzz2MfoBsHCC
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