How to Make Kefir
Kefir is delicious and offers a wealth of benefits. It helps stimulate the growth of beneficial bacteria like yeasts and bacteria that helps control pathogenic yeasts like candida. Its probiotics foster gut balance, aid digestion, and support the immune system.
**TIP: If it’s particularly cold in your house, put your covered jar in the oven with just the oven light on, making the cream just warm enough to ferment on time.
Milk Kefir Recipe
Ingredients/Materials:
1 quart of raw milk or organic pasteurized milk (NOT ultra homogenized or ultra pasteurized - it will not ferment properly)
4 tsps kefir grains or 1/4 cup of kefir from previous batch
1/2 gallon jar with metal lid or with clean piece of cloth & rubberband
stainless steel spoon (to help strain out kefir grains if using)
Instructions:
Combine the raw milk and kefir grains or raw milk and kefir in a glass jar.
Cover the jar with a lid or a piece of cloth secured with a rubberband, give a few gentle shakes to combine and let it sit at room temperature for 24-48 hours.
Once the kefir has thickened and becomes tangy, strain out the kefir grains and transfer the kefir to a clean jar.
Store the kefir in the fridge and enjoy as desired.
**TIP: Go slow with kefir and introduce it a little at a time. Because it is a strong probiotic, it is more likely to produce stronger die-off reactions and kills the bad bugs too quickly.
