Wednesday, May 2, 2012


making kefir is a regular thing in my house--I'm pretty much obsessed. 
i make mine with raw milk & throw it in a smoothie, it's delicious.
i have convinced so many of my friends to jump on the kefir bandwagon--you should join us!
A cultured dairy product produced through the fermentation of milk with kefir 'grains'.
Its birthplace was the Caucasus mountain region in Eurasia.
The healthy bio-matrix (active molecules) in kefir is created through the symbiotic relationship between a complex mixture of specific lactic acid bacteria & beneficial yeasts.
Because it cultures (ferments) at warm room temperature--unlike yogurt--traditional kefir is one of the easiest of cultured milk products to make at home.
 Folks like to share them; it's easy because they grow when they are happy. 
A supply of fresh, preferably unprocessed, milk keeps kefir grains fruitful and multiplying.
 About 1 teaspoon is all you need to make a quart of this drink.
Provides digestibility of milk-based products
Produces it own antibiotics, eliminates unfriendly bacteria
Rebalances the intestinal flora and stomach acid to heal ulcers
Regulates metabolism through improved digestion to benefit the colon.
Leads to good heart action, blood circulation and blood pressure.
Acts on the immune system and so improves resistance to disease
Produces anti-cancer compounds and prevents metastasis.
Allows eczema, acne and skin disorders to fade away
Reduces anxiety and depression; increases energy and joy in living.
Produces every vitamin and bacteria needed for healthy daily living.
knowledge sources:
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