“KEFIR”

CHARACTERISTIC COMPOSITION OF KEFIR FLORA

Health Benefits of Kefir is that it is a natural pro-biotic.  Kefir contains live active cultures of normal flora that will actually re-populate your digestive tract and aid in digestion.  Kefir is superior to yogurt because yogurt is made with transient, less potent bacteria. Kefir will re-populate the digestive tract with good organisms. Kefir seems to have a stabilizing and, to some extent a youth preserving effect on the human organism. The functioning of liver, gallbladder, circulation, heart activity, metabolism, oxygen supply to the cells, blood circulation to the brain, improves and stabilizes. Also  elasticity of the blood vessels and joints are restored.

‘YES’ – KEFIR IS DIFFERENT TO YOGURT

There is research showing that Yogurt contains left turning bacteria, and even states that young children and nursing mothers should stay away from the left turning bacteria found in Yogurt. Yogurt contains transient bacteria and will not re-populate the digestive tract.

Kefir on the other hand contains right turning bacteria.  Research shows that kefir and its right turning bacteria are far superior and much more beneficial to the digestive tract.  The active, growing, living cultures in kefir will re-populate the digestive tract.

The lactose in kefir is all digested by the time it is ingested, and some of the proteins have been broken down.  Therefore, kefir can be consumed by many people who in the past, may have had a sensitivity to milk, although, you may find that raw milk with all the enzymes in tact will not cause sensitivities.  Kefir can be made from any milk: goat, cow, ox, sheep, etc.  A dairy free kefir can also be made from young coconuts.  Raw cows milk or raw goats milk is by far superior than any processed milk.

HOW TO MAKE KEFIR

1. Place about 50g (1-1 1/2 tablespoons) of fresh kefir grains in clean glass jar. (2 cup capacity)

2. Add about 1 – 1 1/2 cups of fresh raw milk, place lid on jar, gently agitate contents and let stand at room temperature for about 12 – 24 hours, depending on the temperature of the room, or until the kefir becomes thick, and sours to your liking.

Practice makes perfect. (A little trial and error in the beginning.)

Only fill jar 3/4 full and loosen the lid, as fermentation process may blow it off.  Make sure you screw it back on each time you agitate the jar – a few times a day, then remember to loosen it again.  Keep the kefir in a dark place, either cupboard or sit jar into a brown paper bag.

If you want a slightly carbonated kefir drink – use a larger jar – fill only half full and screw the lid on firmly.

3. After 12 – 24 hours – When fermentation is complete, give the jar a shake and pour contents into a strainer placed over a largish glass jug. Tap the strainer sideways against your hand to get most of the liquid off the grains.  Do not use a spoon to push through.  Treat your kefir grains gently.  Talk to them – they are alive and will respond.  Mine get energy healing (Reconnective Healing) if anyone does Reiki – hold the jar and send energy to the grains.  For everyone else – hold the jar and send love – your intent will be sufficient.  I tried it with two jars – one I sent love to, the other I just handled with respect.  The grains in the first one increased in size much faster.

4. After straining, put kefir grains into a clean jar, top up with milk – and do the process all over again.  (steps 1 – 5) Research suggests that rinsing milk kefir-grains interferes with the rhythm of the microflora found on the surface of the grains, due to how the organisms are arranged. Don’t rinse kefir grains.

5. Pour liquid kefir back into the same jar.  This is now your kefir ready to drink. You can refrigerate this kefir, OR you can leave it out on the bench to mature for another 12 – 24 hours. The kefir will separate in half.  At the bottom of the jar you will have the whey and at the top you will have the most delicious fluffy creamy kefir (once you taste this fluff, you won’t be able to resist it).  Now line a strainer with a new chux that has been washed under running water, or cheesecloth. Sit the strainer over largish glass jug or bowl, gently pour contents into the lined strainer and put in fridge overnight.  In the morning put the ‘kefir cheese’ from the strainer in a bowl (great for breakfast with sliced strawberries) and pour the clear, straw coloured liquid whey into a glass bottle.  The whey is great to drink or use to make sour dough bread (without yeast), or in smoothies – put your thinking cap on.  After a few weeks you will find that your kefir grains have doubled in size and volume, you will then need to use more milk and a much larger jar, and find that the fermenting process is only 12 hours or even less in warm weather.  At this stage you may eat ‘kefir grains’ – they are most beneficial, just swallow them, or you may choose to gift them to others. Never sell the ‘kefir grains’.  They are a gift from God – please respect that.

If you get to a point where you are making more kefir than you can consume OR you need to go away and can’t tend to you grains daily. Put the jar in the fridge – it will ferment much slower (about a week).  Don’t leave it longer than 9 days or the kefir grains may start to die from starvation.  They eat the sugar from the milk.  Don’t keep in the fridge on a continuous basis or they will go into dormancy.  IMPORTANT – once they have been in the fridge – you can’t then make kefir cheese and whey.

If these instructions are not clear enough, or you need to ask me some questions – please ring, and I will be happy to answer your questions.         ENJOY –

Olga – 0438 503 011

“champagne of milk”

Health Benefits of Kefir

Kefir is one of the oldest cultured milks, having its origin in the Caucasian Mountains. Kefir has been called the “champagne of milk”. Kefir is a fermented milk which contains a mixture of several species of lactic cultures. Kefir grains, are used to produces a rich, creamy, drink. It is a refreshing, nutritious, and therapeutic dairy treat for all ages.

Kefir is believed to restore the intestinal flora of people who are recovering from a serious illness or being treated with antibiotics. Kefir May be a remedy for digestive troubles because of its very low curd tension, meaning that the curd breaks up very easily into extremely small pieces. The small size of the Kefir curd facilitates digestion by presenting a large surface for digestion agents to work on.

Its also predigested due to the fermentation process, rendering itself tolerable to those persons who are lactose intolerant. Kefir has a pH of about 4.0; a clean pleasant acid taste; a smooth texture; its taste is similar to that of buttermilk or sourcream; altogether a very refreshing beverage! No refrigeration needed. Best made with Real (RAW) Milk, can also be made with low-fat or non-fat milk, goats’ milk, and soy (although not recommended)

Kefir’s History

Kefir dates back many centuries to the shepherds of the Caucasus mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.

In the Caucasian Mountains, legend has it that the resulting kefir “grains” (not really a true grain) were a gift to Orthodox people from Mohammed, who instructed them on how to use the grains. Mohammed strictly forbade them from giving away the secret of kefir preparation to other people, or pass anyone kefir grains, because they would lose their “magic strength.” The legend explains why kefir grains and the method for kefir preparation have been surrounded by mystery for so long.

For most of recorded history, kefir was scarcely known outside the Caucasian Mountains, although Marco Polo mentioned it in recounting his travels. This self-carbonated dairy-based beverage continues to be popular in Russia, Ukraine, southwestern Asia and Eastern and Northern Europe, and has recently gained some popularity in the United States.

What is Kefir?

Basically, kefir is made by fermentation of the “kefir” grains, which resembles miniature cauliflower that vary in size from split pea size to size of cherries. These grains consist of casein and gelatinous colonies of microorganisms that are grown together symbiotically. The dominant microflora are Saccharomyces kefir, Torula kefir, Lactobacillus caucasicus, Leuconnostoc species and Lactic Streptococci. In addition, some good yeast is present.

These many beneficial microorganisms are what separates kefir from virtually all other cultured milk products, which typically use only one, and rarely more than three species in the culturing process. These microorganisms produce a variety of changes in the milk.

Kefir, The Drink in Modern Times

Renewed interest in Kefir occurred in the West in the nineteenth century. Perhaps the best known researcher on Kefir is an international Nobel Prize winner (1908) Russian professor Elie Metchnikoff. Professor Mechnikoff considered Kefir a natural and a most effective means of combating intestinal infections, intoxications, and putrefactions. In his opinion good health and longevity could be attributed to the constant use of Kefir. Mechnikoff had proved in a scientific manner that the bacteria contained in Kefir would be of value in promoting the improvement and longevity of the human life if this form of fermented milk were brought into general use.

Most people’s diet is devoid of fermented food and drinks other than alcoholic beverages. Few people ever eat lactic acid-fermented foods or drink lactic acid-fermented drinks.

Yet it is the ferments that are the magic key in the realm of nutrition. Ferments are super metabolizers that cause such miracles as food constituent conversion, nutrient assimilation, cell transformation, elemental transmutations and plant and animal metamorphoses. They help the diseased body reassemble healthy tissues. Ferments are the ultimate promoters of continued good health.