|The grains resemble a small head of cauliflower|
The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins. For the lactose intolerant, kefir’s abundance of beneficial yeast and bacteria provide lactase, an enzyme which consumes most of the lactose left after the culturing process.
Easily digested, kefir cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because it is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).
Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.
|peaches and cinnamon|
I enjoy the tart flavor (similar to yogurt) by making a smoothie type of drink. Some people like it neat (or straight up), but I like to add honey and fresh fruit to make it a little sweeter. When we had wild blackberries growing on the farm (earlier in the summer) I added them by the handfuls. YUMMY!!
The grains can be kept going by allowing them to colonize new batches of milk. The beneficial bacteria and yeasts help to prevent the kefir from spoiling but it gets very sour and fizzy.
Definately not for the fainthearted!
|After straining I reuse the grains in a new batch|