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10 kefir

Kefir is a cultured, enzyme-rich food. It is a creamy
drinkable, yoghurt-style fermented milk that has a slightly
sour refreshing taste. Kefir originated many centuries
ago in the Caucasus Mountains of Western Russia. It
was later discovered that kefir made a great natural
medicine that was used to help digestive disorders, low
energy and compromised immune function.
Traditionally kefir is prepared by fermenting milk with kefir
grains. The “grains” are a soft, gelatinous white biological
mass that look like little cauliflower florets. Many refer to
it as the kefir “plant” instead. Kefir prepared with the
kefir plant contains as many as 35 different strains of
beneficial bacteria and yeasts.
The bacteria in kefir are potent detoxifiers. Kefir’s active
yeast and bacteria content helps assimilate nutrients
in the gut and enhance the usage of certain trace
minerals and B vitamins.
Kefir is simple and inexpensive to make. The kefir grains
are put into fresh milk in a clean jar. The content is left to
stand at room temperature for 24 hours, then strained
in order to separate the grains from the liquid kefir. The
grains are added to more fresh milk and the process is
repeated. Only use plastic utensils and glass or ceramic
jars. The process can be performed on an indefinite
basis. Over time the grains increase in volume.
The strained liquid kefir may be consumed fresh,
refrigerated for later use or ripened at room temperature
over a number of days. The initial 24 hour fermentation
will remove about 50% of the lactose present in the milk.
The ripening process will remove almost all the lactose
in the milk.
Kefir can be used in smoothies, mixed with fresh or frozen
fruit, or any natural flavourings of your choice such as
honey, cinnamon, vanilla.

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