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Kefir contains more organisms than yoghurt,
and the "normal flora" in kefir is made of very strong strains of
micro organisms (unlike yoghurt). Kefir will repopulate the
digestive tract with good organisms. It is considered to be a more natural way
to add good bacteria to the digestive tract, and these strains are superior to
any capsules which might contain organisms that have been dried. The cultures on
kefir are active and growing when they enter the body. They
thrive in dairy and use up the lactose and partially digest the proteins, making
it a product that most people can ingest and benefit from. Even people with
milk sensitivities can usually drink kefir.
These strong strains of digestive
bacteria will also culture from any milk product.
In addition to repopulating the digestive tract, enzyme stores
are added to in the body. Many people currently take digestive
enzymes. They have been told they are not digesting their food properly
and that their enzyme stores have been depleted and they will have to take enzymes
for the
rest of their lives. Cultured foods will
actually replenish enzyme stores into the enzyme banks of the body and aid
the body in digesting other foods.
Kefir is a food full of vitamins
and minerals, normal flora, and enzymes, all
valuable foods and part of good traditional diets, that have become lost in
today's society.
Is kefir different to yoghurt?
Yoghurt contains transient bacteria and will not repopulate the
digestive tract, but the active, growing, living cultures in kefir will.
The lactose in kefir is all digested by the
time it is ingested, and some of the proteins have been broken down.
Therefore, kefir can be used by many people who have
sensitivities to milk. The same is not true with yoghurt. Kefir
can be made from any milk - goat, cow, ox, sheep, buffalo, etc.
Are probiotics just as beneficial?
Probiotics are capsules or tablets that contain some of the same
healthy bacteria found in kefir. The differences between kefir
and probiotics are significant, however. While probiotics contain good
organisms that can repopulate the digestive tract, they need to be kept dormant
(refrigerated) and are not actively replicating and growing when they arrive in
your intestines. In addition, they are not in any medium that will coat
the digestive tract and help them to become established, but rather they are in
the process of being dormant and are actually slowly decreasing in population as
they die off over time.
Kefir, on the other hand has massive quantities
of healthy normal flora that are in the process of growing, increasing in
number, and thriving. They are eaten in the medium they are thriving in, which will coat the digestive tract and
help them to establish residence there. This is a tremendous boost to your
system and will repopulate your digestive tract more quickly, efficiently, and
thoroughly than probiotics.
In addition to all this, kefir is very easy to make and
much
less expensive - from only £3.33 per 7 litres (including postage and packing).
How to make Kefir
Instructions
to activate starter
- Mix together in a glass container the entire contents of one foil
package of kefir starter with 1 litre of slightly warmed milk (about skin
temperature or 92 degrees F). Shake,
stir or whip with whisk to mix well.
- Put on lid. Leave to
ferment at room temperature for approximately 18 – 24 hours depending on the the ambient
temperature. You will notice it is
ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not thick.
Shake or stir vigourously and place in the refrigerator. Even in your refrigerator the fermentation process continues, but
chilling will slow down the fermentation of the healthy bacteria and beneficial
yeast.
After
initial activation each packet can be used to make 6 additional batches. Instructions are included here for creating 1 litre of kefir at a time.
Transfer
instructions
Once
your initial batch of kefir has been made and before you finish drinking it,
start your second batch. Take some of your previous batch of kefir and add it to a new
batch of warmed milk. You may
repeat this step up to 6 times before you need another foil packet. Our unique kefir starter contains strong, viable lactobacillus bacteria
and two strains of beneficial yeast that are unusually hardy, making the
transfer process possible.
- For 1 litre of organic milk use 2 – 4 tablespoons of
the previous batch
(or experiment to find what suits your taste). If you want a really
thick Kefir you may have to use up to 200ml of kefir from the previous
batch, and this may result in a more sour taste.
Enjoy
your kefir plain or add sweetener, non-alcoholic flavourings, fruits, or spices
like nutmeg or cinnamon.
Making Kefir
Cheese
- Make kefir as instructed, but let the freshly made kefir remain at room
temperature for several hours longer.
The curds (milk protein) will separate from
the whey.
- Line a strainer with cheesecloth. Place strainer over a bowl and pour the curds and whey mixture through
the strainer. The strainer will
catch the “cheese” or curds and the whey will go into the bowl. Place the bowl and strainer into your refrigerator and let it drain for
several more hours. Store in a
covered container for up to 5 days.
Warning: Once the kefir is
placed into the refrigerator and cooled, the fermentation process is inhibited.
You cannot then bring it back out to room temperature to turn your kefir
into cheese.
Uses
for Kefir Cheese
The
cheese is excellent tossed into salads. It
is also delicious flavoured (e.g. with chopped onions, garlic, sea salt, fresh
herbs) and served with an assortment of raw vegetables.
Uses
for Whey
Many recommend soaking your grains before cooking them. This makes them more digestible and releases the phytic acid.
Several tablespoons of the micro flora-rich whey can be added to your
soaking water. In Europe, whey is
sold as a delicious beverage. Try
adding fresh lemon or lime juice, or a non-alcoholic flavouring.
Special Tips
- Refrigerate starter culture packets until ready to use
- Once kefir is made it will last approximately 1 week in the fridge
- When making kefir at home you can choose the best kind of milk for your
own taste
- Goats milk requires more starter when making an initial batch.
Use one foil packet to ½ litre of milk
Kefir tastes
great on its own, with your favorite fruit, poured over cereal, and it makes a
great base for dips, smoothies, and salad dressings.
If you refrigerate your Kefir
starter upon receipt it will keep for up to a year.
KEFIR STARTER PACKAGE
One starter package contains three foil packets together with instructions
for making up to 21 litres of kefir. You can make as many as six additional
batches from one packet and each batch will last up to a week when
refrigerated. At the low UK price of only £9.99 per package, each litre of kefir
starter costs from just 48 pence!
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