Hi everybody! Today I want to talk about kefir, my favourite probiotic drink. I started drinking kefir 2 years ago and have had it on a daily basis ever since.
There are so many benefits attributed to kefir, which is why I wanted to try it in the first place. It has become a staple in our home and we make it every couple of days. The grains I bought were enough to make a litre of kefir at a time and now, 2 years later, I’m drowning in grains!
Every 2 days I make about 7 litres of kefir which is a lot! But we love it and it doesn’t go bad, it just gets more fermented and sour, which I love, because there is even less sugar in it (I have an obsession with avoiding sugar).
It is important to use the best quality milk you can get, as this will keep your grains happy and healthy and will encourage their growth.
Some of the reasons I love kefir are:
-Improved digestion: A glass of it with a meal, helps you digest the food a lot faster. It also helps with bloating and it’s the best remedy for a sore stomach.
-Fights candida and improves gut health.
-It’s a great tool to fight and prevent acne. I make sure to add lots of probiotics to my diet in order to have clear skin, but kefir is the one I consume every single day, so basically, it’s my main source of good bacteria.
-Improved immune system: It is said kefir helps strengthen the immune system. This is due to the increased numbers of good bacteria in the digestive tract. The gut and the immune system are very closely linked.
-It’s a wonderful source of raw dairy without all the sugar from the milk.
-It makes a wonderful and filling snack and it can also be used for cooking, baking, in smoothies and even softening really tough meat.
-Very affordable considering you just need to buy grains once (assuming you take care of them).
Kefir is really delicious, filling, cheap to make at home and a great way to add probiotics to your diet.
Have you tried kefir? What’s been your experience with it?
Thanks for visiting,
- Fresh milk (get the best quality possible, if you can’t get fresh raw milk, pasteurised or low temp pasteurised milk will work too)
- Kefir grains
- Make sure the milk is at room temperature first.
- In a clean, glass container add the milk and the grains.
- Mix gently and cover with a coffee filter or kitchen towel and an elastic band around it to make sure it stays covering the top.
- Let it sit for 24-48 hours on the kitchen counter away from direct sunlight until the texture has become thicker.
- Stir the kefir and strain the grains with a non-metallic sieve. At this point, you are ready to place the grains in another batch of milk and the kefir you just strained is ready to drink.
The kefir will ferment according to the temperature of your kitchen, so it may take anywhere from 10-48 hours to be ready.
When finished kefir is left out of the fridge, it continues to ferment even though there are no grains left, if you don’t want this, refrigerate it.