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Friday, March 30, 2012

Living Kefir Grains...


Bottle of Kefir

Make Your Own Kefir, Using a Live Kefir Culture and Some Plain Milk...

Want a potent drink? 
Try the living kefir grains we are using. Unlike dried kefir crystals we also use, these are living kefir grains that come directly from a kefir grain producer.




Quick Summary...
Squeeze a starter batch of live kefir grains into a 4 oz glass of milk. (You will be able to increase the amount of milk as the kefir grains grow and multiply). We have used cow, coconut, almond and soy milk.  Cover with an open napkin secured with a rubber band.  Let sit for 2 or 3 days in a place where air can circulate.  Remove the napkin and check for curd, like you see in cottage cheese.  filter out the milk kefir and reuse the grains. 


Detailed Directions Below...

Why Do We Make Kefir?
Fermented drinks have a long history of improving health. They are easy to digest and add beneficial bacteria to the digestive tract. Beneficial bacteria in the digestive tract has been linked to better mental health in laboratory studies with mice.

Detailed Description and Procedure for Making your Own Kefir:

Very Potent... 
The supplier of these grains says in the instructions that the grains produce a liquid they think could be as much as 10x more potent than standard yogurt.
We believe this. We felt potency and experienced improved digestion within two days of drinking kefir made with these grains.  

No, we did not perform a double-blind study. In fact, we had both eyes open the whole time!


How They Look....
They are called  "grains," but they come to us looking like a small squeeze of clear toothpaste, wrapped in a tiny plastic bag. 
Instructions come also. 

How We Prepare Them...
We squeeze the little strip of gooey liquid into a glass or jar with a half-cup of grass-fed, low heat pasteurized whole milk. We let it sit out covered with an open napkin held in place by a rubber band for two days. It  develops into a yogurt-like liquid.

We strain out the yogurt-like kefir from the grains, rinse them in spring water and put the grains back into the glass container.  We repeat the same setup as the first time. (Adding a half-cup of milk and covering with an open napkin, secured with a rubber band.) 

After a week to 10 days, the grains have multiplied like wild-fire and you can then use larger and larger quantities of different kinds of milk.  The key to fast multiplication of the grains is to use small quantities of milk (4 oz graduating to 8 oz) for the first week or two.



Reusable....
These grains are meant to last forever, as long as they are fed some milk. (Raw goat milk, cow milk, organic soy or coconut milk can also be used after the grains have grown for awhile.) They grow over time and can then be divided into different containers.


The Grains Grow and Become Rubbery...
We are on our fourth batch and the kefir grains have enlarged and are rubbery-like pieces now.
We also tried mixing some of this fourth batch (just the kefir not the grains) with some organic soy milk and allowed it to ferment.

Soy Kefir...
 We are now regularly making a batch of kefired soy milk by adding about 3 or 4 oz of  the just the kefir, (not the grains) to a half gallon of plain, unsweetened, high-quality, non-GMO soy milk. 

Winter Months...
We use the refrigerated version of the soy milk. We take off the cap and pour out some of the soy milk.  We  pour in the kefir, replace the cap and we shake it well. After shaking we remove the cap and we then cover it with an open napkin secured by a rubber band. We let it sit on a standard heating pad for a couple of hours.  Then turn off the pad and let it sit out overnight.  We replace the cap and refrigerate in the morning.

Summer Months...
During the summer months, we are noticing the soy kefir is only requiring about 8-12 hours to ferment.  We do not use the heating pad. We are fermenting at room temperature only.  We replace the cap and refrigerate after 8 - 12 hours.

The kefir grains, like the kombucha we ferment, seem to know the seasons.  When it is summer, they ferment fast.  When it's winter, they slow down and take much longer.

More About These Grains From amazon.com: Kefir Grains - Living Probiotic Enriched

 
Fermenting Raw Tea:
Kombucha...Anyone?

Related Articles:






Promoting Probiotics Again? Enough of That Already...
(How the inner and outer ecological system are connected...)

Home Fermenting
make a variety of fermented drinks
quickly and at home




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"Health and good estate of body are above all gold, and a strong body above infinite wealth."        
Ecclesiasticus 30:13
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