Because it
is predigested, kefir can be enjoyed by infants, children, and adults, as well as most people who are lacto-intolerant. It
contains no preservatives or additives, and can be a refreshing drink, or serve as the base for tasty recipes such as Greek
tzaziki dip and mascarpone cheese.
How to Make Your Own High Quality Kefir
I used to make my own kefir when I lived in Holland many years ago, but found it hard to
locate good kefir starter culture here in the States. I’ve recently gotten hold of an original starter culture from
Europe and it’s currently growing and thriving. I invite you to contact me to reserve your very own batch of kefir grains.
If you place an order for $100.00 or more at my website. I will send you your starter culture free, along with some
great recipes. You can go here to check out all my products at one convenient place. Or call me at 530 -692-2904 for other possibilities to obtain a kefir
culture.
(But Can’t I Buy Kefir in the Store?)
Yes you can, but the quality will not be the same. The kefir
grains used commercially are not of the same quality, and the kefir is sweetened with cane sugar or high fructose syrup. There
is so much evidence that these sugars are so bad - in so many ways… So why compromise kefir’s health-giving properties
when you can sweeten you own kefir with delicious fresh fruit, honey, molasses, or xylitol?
So… Here’s How to Make It (It’s so-o-o- easy)
- Put cream (pasteurized or raw, unpasteurized) or fresh milk (low fat or non-fat) or
goat cheese into a clean glass container. (Use organic, hormone-free products. Who wants to ingest hormones!?) Use clean utensils,
preferably stainless steel, not aluminum or plastic.
- Add your kefir grains. The proportions of kefir grains to milk should be 1:5. Don’t
fill the container more than 2/3 full; the mixture needs room to grow in.
- Leave the mixture at room temperature for about 24 hours. Temperatures between 65 and
82 F (18 and 28 C) are good, with 77 F (25 C) being optimal. You don’t need an incubator unless the temperature falls
below 50 F (10 C). I always find it strangely satisfying to check in as the milk slowly thicken.
- Strain the grains from the beverage, but don’t throw them away! That’s the
amazing thing about kefir; you can save the living kefir culture for future use.
- Add your sweetener of choice. Chill, serve, then savor the creamy lusciousness.
- You can also put the kefir culture in a linen bag and move it from one clean glass milk
container to another. This works well and is much easier.
- If you forgot to strain the kefir and it separates into a creamy part and a watery part,
enjoy it all the same. The water is very healthful and good for your digestion. You can also store other foods in that water
and they’ll keep in the fridge for up to a month.
- If you go on a trip, give your grains to the same friend you give your plants to, to
keep them active. They can enjoy the kefir drink. The grain will only stay well for 3 days in the fridge.
Enjoy your
kefir one moment at a time, in the here and now.
Warmly, Pieternel
“Health
is our greatest wealth.” – Benjamin Franklin
“Health
is not valued until sickness comes.” – Anonymous
Kefir and Candida / Yeast Infections
If you have a candida albicans yeast overgrowth it is best to go slow with drinking kefir.
When the intestinal flora are out of balance it can cause some rumbling down below, or an increased urge to eliminate. But
don’t let yourself be scared off. The “bacteria soup” of tasty kefir is still excellent and beneficial for
you – as it is for everyone. You just need to start with an ounce or two a day then work upwards. For an article on
yeast infection click here.
How to Test If You Have a Yeast Infection or Not
Here is a very simple test that will give you the answer.
First thing in the morning, before you put ANYTHING in your mouth, get a clear glass of water. (Better still, leave it by
your bed the night before.) Work up a bit of saliva then spit it into the glass. Check the water every 15 minutes or so for
up to one hour. If you have a candida yeast infection you will see strings (like legs) traveling downward into the water from
the saliva floating on top. You may also see “cloud” saliva sinking to the bottom of the glass, or cloudy specks
that are suspended in the water. All these indicate a degree of yeast infection. If nothing develops in 30 minutes you are
probably Candida / yeast free. If you eat two cups of kefir and get abdominal cramps or rumbling, you most likely have Candida.
Recipes
KEFIR SUPER
BREAKFAST
This is about
the most healthy breakfast you can possibly eat, loaded with calcium and great for your eyesight.
- One cup of kefir.
- 2 tablespoons of dried blueberries
- 5 tablespoons of oatmeal
- 2 tablespoons of flaxseeds or two tablespoons of flax seed oil.
- 3 tablespoons of sesame seeds
Mix the above
and let it sit overnight.
Enjoy your breakfast… then storm through your day!
COLD AVOCADO
SOUP (Fast, easy, tasty)
- 2 ½ cups of chicken or vegetable broth.
- 1 finely chopped onion, fully simmered in the broth.
- 2 mashed avocados
- 2 cups of kefir.
- Lemon, salt and pepper to taste.
- Mix all the ingredients together when the broth is luke warm or room temperature, then
chill.
- Great centerpiece for a refreshing spring/summer lunch or dinner.
Warmly Pieternel.
