How to make kefir?
1. Measure Kefir grains, place in clean glass jar, with appropriate amount of fresh
milk (1 Tbsp. grains to 1 Cup milk). Cover with cloth secured with rubber band
and let stand at room temperature (68°-71°) for 24 hrs.
2. When you see small pockets of whey in the curd, strain to separate the live
grains from the Kefir liquid by pouring it into a plastic or stainless steel strainer
with suitable container beneath to catch the liquid Kefir. Repeat step one with the
live kefir grains. Follow step three with the liquid kefir.
3. Put strained liquid Kefir in a clean jar and close lid. Let stand at room
temperature for another day before drinking to let the culture manufacture a high
content of B Vitamins. (Some of the B vitamins will increase 117% during this
step. Don’t miss out on this!) Whey will sit at the top instead of the bottom when
ready. Now your liquid Kefir is ready to drink or store in refrigerator.
Serving Suggestions:
•blend with fruit to make a smoothie (bananas, strawberries, peaches, mangos,
blueberries or other berries; or apple with cinnamon spice, pumpkin w/pie spice),
or fruit juice
•make a milk and honey drink with honey, agave nectar, or maple syrup to your
taste.
•make a veggie drink and add spices to taste
Kefir is an ancient Asian milk drink that is said to have digestive healing properties. It is fairly easy to make, by fermenting grains in either whole milk or the milk from a young coconut. The grains are usually passed from one person to another, with love and wishes of good health. The process is started by allowing the grains to ferment in the milk in a clean, clear glass jar or bowl. After fermentation, or seperation of curds and whey, the containers are then strained through a fine strainer and allowed to slowly drip the liquid from the jar. Small amounts of the liquid, or kefir milk, can be drank daily to relieve some common digestive issues.You can find more information here: http://www.kefir.
