Categories: Nutrition and diet

WHAT IS KEFIR AND HOW TO MAKE YOUR OWN KEFIR AT HOME!

Kefir is a traditional fermented food made from milk, full of beneficial probiotic bacteria and yeast. It’s similar to yogurt, but usually more tangy, and sometimes slightly effervescent. Unlike yogurt, kefir can actually colonize your gut with the beneficial micro-organisms you need to have a healthy immune system and well-functioning digestive system. While high-quality yogurt contains a few of the beneficial gut bacteria, kefir contains a much larger number of beneficial bacteria, as well as beneficial yeasts.

Kefir’s health benefits

Digestion — Kefir is naturally very low in lactose and so easier for some people to digest. The probiotic bacteria also help to break down the ‘bad stuff’ in our bodies and support the digestive tract, which is good for those that suffer with digestive issues such as IBS.

Nutrients — Kefir has high levels of calcium, phosphorus, vitamins and minerals.

The skin – “your skin is a map of your gut”: if your gut is in good working order, it should show in your skin. It has been suggested that kefir can help autoimmune diseases such as roseca, acne and eczema.

If you want to make your own kefir, you will need to find kefir grains that are necessary for growing this culture.

Kefir is also known as Tibetan mushroom or kefir mushroom, but kefir seeds are not mushrooms. Kefir grains, which look like boiled cauliflower, are a mixture of proteins, amino acids, lipids and soluble polysaccharides, and contain a symbiosis between a large number of good, lactic acid bacteria, acetic bacteria and yeast strains.

Kefir grains feed and reproduce in the milk and do not have a shelf life, they can live forever. Numerous attempts of microbiologists to produce kefir grains in a laboratory always end in failure. There is no scientific answer to the questions where these grains came from and how they were created.

Recipe:

half a tablespoon of the grains
3 dl of milk.

Cover the grains with cow or goat milk and leave them in a closed jar for 24 hours. When the milk thickens, the kefir is ready. Stir the mixture well, and strain it. Put the grains in new milk, and drink the strained milk kefir. You can add flax seeds in it.