Sunday, June 23, 2013


We've been drinking quite a bit of kefir lately. So like several things that we consume a lot of I thought I'd try to make it.

If you're not familiar with kefir, it's somewhat like a pourable yogurt and it's better for you in a variety of ways.

From Chris Kresser...
Kefir is a fermented milk product that originated centuries ago in the Caucasus mountains, and is now enjoyed by many different cultures worldwide, particularly in Europe and Asia. It can be made from the milk of any ruminant animal, such as a cow, goat, or sheep. It is slightly sour and carbonated due to the fermentation activity of the symbiotic colony of bacteria and yeast that make up the “grains” used to culture the milk (not actual grains, but a grain-like matrix of proteins, lipids, and sugars that feed the microbes). The various types of beneficial microbiota contained in kefir make it one of the most potent probiotic foods available. 
Besides containing highly beneficial bacteria and yeasts, kefir is a rich source of many different vitamins, minerals and essential amino acids that promote healing and repair, as well as general health maintenance. Kefir contains high levels of thiamin, B12, calcium, folates and Vitamin K2. It is a good source of biotin, a B vitamin that HELPS the body assimilate other B vitamins. The complete proteins in kefir are already partially digested, and are therefore more easily utilized by the body. Like many other dairy products, kefir is a great source of minerals like calcium and magnesium, as well as phosphorus, which helps the body utilize carbohydrates, fats and proteins for cell growth, maintenance and energy.
Making it is easy. It's as simple as putting the grains in some milk and letting it sit out overnight. The more difficult part was finding the kefir grains.  Fortunately, I found a post from over a year ago on a kefir focused listserv (what isn't on the net?) by a woman who was kind enough to offer to give folks kefir grains -- they multiply as you use them.

So last Saturday I took the 30 minute drive north and retrieved the grains from her mailbox and left a bottle of homemade habanero hot sauce in return. Less than 24 hours later we had our own kefir which I blended with some strawberries and banana.  Although it's not less expensive than the store bought variety (organic milk and fruit can add up) it taste better and fresher than the store bought version and I know what's in it.

If you want some grains lets me know.

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