How to make kefir

bottles of kefir

Kefir is a delicious soothing probiotic drink that is great for your digestive system and can assist with recolonising the good bacteria that becomes depleted after eating poor food choices, cooked food, animal protein, diets high in sugar and alcohol and/or after taking a course or courses of antibiotics.

·          You can either purchase kefir ‘grains’ or a kefir starter kit from your local health food store or you can order it from the internet. The kits are small sachets and therefore delivery and packaging costs should be minimal.

·          Take one or two tablespoons of the kefir grains and mix them into 250ml of milk.

·          Keeping the kefir at a temperature of between 18C and 30C, allow the kefir/milk mixture to ferment for a period of between 12 and 48 hours. The time you allow for fermentation depends on how many grains you have opted for: the less grains and the lower the temperatures, the longer the process of fermentation will take.

·          You will notice that the mixture will start to thicken up, it will then set and then separate. Your kefir is ready to eat once it thickens up and you can choose at which stage you prefer to eat it.

·          Ideally store your kefir in a sturdy glass container in the fridge.

·          The grains are reusable, so when the kefir is to your liking, remove the grains and start another batch of kefir. If you don’t want to start another batch immediately, then you can put them in a container and cover them with milk and store them in the refrigerator.

·          You can use coconut milk, raw cow milk, pasteurised milk, sheep milk, goat milk or nut milk.

Get kefiring and recolonize that gut!

To read more about kefir and its healing qualities click here.



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