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The Scoop on Kefir The Scoop on Kefir
  What is kefir you may ask?  Well kefir is made from any milk, be it sheep, goat, cow, coconut, rice etc and is... The Scoop on Kefir
picture of kefir

Kefir is basically made from the gelatinous white or yellow particles so called grains

 

What is kefir you may ask?  Well kefir is made from any milk, be it sheep, goat, cow, coconut, rice etc and is a cousin to yoghurt.  It contains a mucous quality which is ideal for keeping the digestive tract clean and ready for the inhibition of friendly bacteria.  Kefir is basically made from the gelatinous white or yellow particles so called grains.  Kefir can become a refreshing culture milk drink which has a creamy and sticky consistency which tastes like yoghurt and has a milky yeasty smell.

 

This is the one thing that makes kefir special in its own way as there are no other milk cultures that form their own grains.  These grains are known to inhibit the yeast or bacteria mixture which sticks together with the milk proteins called caseins and also with complex sugars.  These grains ferment the milk which incorporates their friendly organisms to produce the culture product.  Theses grains then are strained before consumption of the kefir and included in a new batch of milk.

And as for the nutritional value of kefir, this enzyme enriched food is loaded with good micro-organisms and can help to balance your biological system.  It has also been shown that kefir is more therapeutic and nutritious that yoghurt as it is a supplier of complete protein, vitamin B and many important minerals that our bodies need.

 

The health benefits of kefir are many and great as kefir is a natural remedy against allergies, great in treating liver disease, can also clear the body of heavy metals, salts, and chemical antibiotics.  Kefir is also great in treating kidney stones and lowering your cholesterol levels to name a few. You can make kefir easily at home by adding 2 tablespoons of kefir grains in 1 cup of milk then leave it to ferment from 14 to 48 hours at a temperature of 18-30 C.  The milk will thicken at first then will separate into curds and whey and can be consumed at whatever stage you wish.  When ready remove the grains with a large fork and consume.   It can be consumed in a liquid, powder or natural forms.  So go ahead and give it a try and reap the benefits of healthy kefir.