Kefir has long been prized for its astounding healing properties. Yet, since bacterias keep reproducing, it’s super easy to keep an infinite amount of kefir in your refridgerator.
This article is part of a series about ancient recipes to prepare yourself. The others are about ghee, sourdough bread, bone broth and ice cream.
Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of culture.
It’s a staple food in many cultures around the globe because it’s high in nutrients and probiotics, it is very beneficial for digestion and gut health.
In fact, many people consider it to be more nutritious than yogurt.
For thousands of years kefir grains & recipes have been kept secret for the fear they would lose their therapeutic strength.
Kefir has long been prized for its astounding healing properties. For thousands of years kefir grains & recipes have been kept secret for the fear they would lose their therapeutic strength.
The extensive benefits of Kefir:
— 🧬 (@JessicaGenetics) August 8, 2022
Kefir has extensive benefits:
- It is a rich source of calcium, protein, and B vitamins.
- It contains up to 61 different microorganisms, making it a much more potent source of probiotics than many other fermented dairy products.
- It contains the probiotics and carbohydrates that protect against harmful bacteria.
- It is an excellent source of calcium, and vitamin K2. These nutrients have major benefits for bone health.
- It can treat several forms of diarrhea and can also lead to improvements in various digestive conditions.
- It is low in lactose because its lactic acid bacteria have already pre-digested the lactose. People who have lactose intolerance can often drink kefir without problems.
How to make kefir
You can easily make homemade kefir. All you need is a jar that closes with a lit and a glass bottle.
On day one you have to buy a small bottle of kefir and a bottle of whole milk (preferably raw). Mix 25% kefir with 75% whole milk in the jar, close the lit and put it in your pantry at room temperature.
The kefir bacterias will now multiply and ferment the milk. After 24 hours you put all the kefir in the glass bottle and store it in the fridge.
You can repeat this process infinitely, by taking a part of the kefir you just made (after shaking it) and add milk again.
DIY KEFIR 🥛
Put 25% kefir and 75% whole milk (preferably raw) in a jar, close it with a lit and let it ferment for 24 hours at room temperature.
Repeat every day, using the kefir of the day before. pic.twitter.com/RCGlBTExZ5
— Gijs Heerkens (@gijsheerkens) September 4, 2022
