Have you heard of it?
Have you tried it?
I have to thank my Mom for gettin’ me going on this “fermented” goody. It’s always something that I had wanted to try, but never got around to it. When my Mom showed up with enough kefir grains to go around, I jumped on the band wagon. “Can’t nobody break my stride… can’t nobody hold me down…oh no, I’ve got to keep on movin.’…” Sorry. Sometimes I can’t help but break randomly into a song that encourages me along my fermented and strange path.
So, essentially, kefir is fermented milk. (I can see your face right now and I gotta be honest, it’s freakin’ me out a little bit!) Although my husband would disagree with this statement, I must tell you that kefir is actually pretty good. Like kombucha, the flavor takes some getting used to. It’s fermented, and therefore, has a slightly sharp flavor to it that Americans are not used to (as we typically steer-clear of this type of food). Think about kefir as yogurt on steroids. Millions and millions of beneficial bacteria, just swimmin’ around in that milk for your digestive pleasure.
Please feel free to read the following information, which is far more specific and accurate than anything I will tell you:
As with all things I recommend on here, please research it for yourself! Don’t take my word for it, or anybody else’s. Find what works best for you and your family!
So, here’s how it works. You take a couple cups of milk. Insert your kefir grains (think of these as the “scoby” of kefir). These grains are a culture of bacteria and yeasts that break down the milk and make nutrients more accessible to our bodies. If you are looking to start using kefir, you can buy the grains (use the live ones, not the powder!) at your local health food store. Or, if you live close by, I would be happy to share my extras with you!
After you insert the grains into the milk, you set the jar on the counter and leave it out for twenty four hours. Then, you strain off the liquid from the grains. Keep the liquid in the fridge and drink to your delight (it’s like a thin yogurt). The grains will then be put into another batch of milk and allowed to sit out again. It’s a continual milky cycle.
We have found that our favorite way to drink the kefir is in smoothies. It acts as a great yogurt and milk replacement. It’s also pretty easy to just drink the kefir straight, like you would milk. Or even with a little bit of flavoring and sweetener (it’s delicious with a dash of vanilla extract and a teaspoon of honey!)
Come on, you know you want in on this action.
Even just out of curiosity. We’re livin’ life on the edge…
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