Video/Recipe: Milk Kefir

January 29, 2012 · 13 comments

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This has to be one of the easiest ways to get high quality probiotics into your diet. Start with the very best milk you can get; preferably raw milk from well kept pastured cows. If you cannot get that milk, try to get organic, unhomogenized, full fat milk from grassfed cows. I was able to get this milk at a large health food supermarket in my area. Once you have the best milk you can get, the grains do all the work! Don’t be confused! Milk kefir grains are not really grains at all. Since they look kind of like tiny cauliflowers, I’m not sure why they are called grains. Whatever — they are colonies of various strains of beneficial bacteria and yeast. They are alive and they are your friends!

Beneficial Bacteria and Yeast

Kefir contains many other nutritious elements in addition to beneficial bacteria and yeast.  It is full of vitamins, minerals and essential amino acids. The proteins are partially digested during the fermentation process which makes it easy for the body to use. Milk kefir contains significant amounts of tryptophan, the amino acid that promotes relaxation and sleep, making it a good choice for an evening snack. It is also rich in vitamin B-12, vitamin K and biotin.

Kefir is one of the oldest cultured drinks in written history, originating in the Caucasian Mountains. There is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The ‘Grains of the Prophet’ were fiercely guarded because it was believed that the people would lose their strength if the grains were given away and the secret of how to use them became public. The grains were part of the family’s wealth and passed down through the generations.

A Magical Drink

Kefir was a well kept secret until it was discovered to be useful to treat tuberculosis and intestinal and stomach disorders. Russian doctors began to study it and they published research at the end of the nineteenth century.

Traditionally kefir was made with cow or goat milk in a sack made from the hide of an animal. It was hung in the sun during the day and inside at night. People passing by the hanging sack were expected to prod the sack in order to mix the contents. The kefir was removed and new milk was added so it was continuously fermenting.

I guess that explains why traditional Russian people are blessed with health and longevity.

Having a balanced gut flora is the key to good health. Put fermented foods back into your daily diet and your “good little friends” will thank you and protect you.

Milk Kefir

Ingredients

Equipment

  • quart mason jar with lid

Instructions

  1. Pour the milk into the quart jar leaving an inch from the top for expansion
  2. Place the kefir grains in the jar
  3. Close the jar
  4. Put it in a quiet place that is 68 – 72 degrees F for 24 hours
  5. Check after 24 hours
  6. If it is tart it is ready — if still sweet leave it our another 12 -24 hours
  7. If our house is warm it will go faster
  8. You will know when it is ready

Where to buy kefir grains and culture starters

This post is shared at: Sunday School, Sugar-free Sunday, My Meatless Monday, Melt in Mouth Monday,Monday Mania, Barnyard Hop, Real Food 101, Meatless Monday, Make Ahead Monday, Tempt my Tummy Tuesday, Tasty Tuesday Tidbits, Made From Scratch Tuesday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday Naptime, Tasty Tuesday 33, What’s Cooking Wednesday, Healthy 2Day, Real Food Wednesday, Whole Food Wednesday, Cast Party Wednesday, These Chicks Cooked, Creative Juice Thursday, Thriving on Thursday, Tastastic, Simple Lives Thursday, Pennywise Platter, Freaky Friday, Fresh Bites Friday, Fight Back Friday

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{ 9 comments… read them below or add one }

1 Liberty January 30, 2012 at 1:20 pm

We love kefir! I use it in so many recipes, even cornbread! Recently expanded into water (juice) kefir and love it too.
Pretty much anything fermented – we’re on it!
Blessings
http://bit.ly/ouXgr8

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2 Beth January 31, 2012 at 9:11 am

Not sure what happened to my grains, but a friend gave me a few and I started culturing raw milk with them. They were very happy at first and multiplied very quickly and I made several batches with them, and then all of a sudden the milk started to get a bit sour instead of tart, so I ended up having to chuck about 25 grains. I am back at square one now and will have to wait until I get more grains. Still perplexed as to what happened as I made each batch exactly the same.

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3 April @ The 21st Century Housewife February 1, 2012 at 4:03 pm

What an interesting post, and such a great tutorial too. Thank you for sharing it with the Hearth and Soul hop.

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4 Erin@TheHumbledHomemaker February 1, 2012 at 6:09 pm

What a great tutorial! Thanks for sharing at Healthy 2Day Wednesday!

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5 Miz Helen February 4, 2012 at 10:46 am

Your video is great! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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6 Sarah February 6, 2012 at 2:11 pm

Thanks for sharing this recipe at Make-ahead monday! I absolutely love kefir, and I can’t believe it’s not in every kitchen in the world! Hope to see you again next week!

http://naturalparentingunnaturalworld.blogspot.com/

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7 Jennifer @ 20 something allergies and counting...down March 6, 2013 at 1:00 pm

I went to make another batch today and forgot the ratio! Thanks for helping me out in a pinch mama. :)

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8 of coconut oil September 6, 2014 at 3:26 pm

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I have a blog centered on the same subjects you discuss and
would really like to have you share some stories/information. I know my subscribers
would enjoy your work. If you are even remotely interested, feel free to send me an e mail.

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9 traditional japanese house September 19, 2014 at 7:41 pm

Post writing is also a fun, if you know afterward you can write if not it is difficult to write.

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