Kefir Milk
I first heard about kefir a few years ago from a friend who was boasting about the benefits of it. I waved it off as another quickly passing fad food and didn’t give it a second thought. Fast forward to last year when I started canning my own food and learning about fermentation. During my obsessive reading about food cultures and fermentation I came across an article about kefir. I remembered my friends verbal 5 star reviews and said “what the hell, let’s do it”... and thus began my kefir journey.
Let’s first discuss the benefits.
The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar) so even if you are lactose intolerant kefir will be easy to digest.
One cup of kefir contains 11 to 14 grams of complete protein.
The bacteria in kefir known as probiotics improves digestion and may prevent the overgrowth of harmful bacteria in the gut.
Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance, and energy.
Kefir is rich in Vitamin B12, B1, and vitamin K. It is an excellent source of biotin, a B vitamin which aids the body’s assimilation of other B vitamins such as folic acid, patothetic acid, and B12.
So drink up!
Now onto the fun stuff!
Ingredients:
1 heaping tablespoon of kefir grains
1 quart of raw milk
Place kefir grains into the bottom of a mason jar then cover with 1 quart of raw milk.
Very loosely replace the lid and band on the jar. (Loosely! Carbon dioxide needs to escape during fermentation)
Culture for 24-48 hours
Once culturing is complete, strain milk kefir into a new mason jar. Cap and refrigerate.
Save kefir grains by adding enough water to cover them and refrigerate OR start another batch of kefir with them.
BONUS: add water to kefir milk and add to your plant soil! 😉
Let’s first discuss the benefits.
The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar) so even if you are lactose intolerant kefir will be easy to digest.
One cup of kefir contains 11 to 14 grams of complete protein.
The bacteria in kefir known as probiotics improves digestion and may prevent the overgrowth of harmful bacteria in the gut.
Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance, and energy.
Kefir is rich in Vitamin B12, B1, and vitamin K. It is an excellent source of biotin, a B vitamin which aids the body’s assimilation of other B vitamins such as folic acid, patothetic acid, and B12.
So drink up!
Now onto the fun stuff!
Ingredients:
1 heaping tablespoon of kefir grains
1 quart of raw milk
Place kefir grains into the bottom of a mason jar then cover with 1 quart of raw milk.
Very loosely replace the lid and band on the jar. (Loosely! Carbon dioxide needs to escape during fermentation)
Culture for 24-48 hours
Once culturing is complete, strain milk kefir into a new mason jar. Cap and refrigerate.
Save kefir grains by adding enough water to cover them and refrigerate OR start another batch of kefir with them.
BONUS: add water to kefir milk and add to your plant soil! 😉
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