If the name of a drink, in this case Kefir, means "blessing" in its original language, you would do well to pay attention to it.
"Elixir" of health and "long life", Kefir comes from the Caucasus, where it has been consumed for thousands of years. It's the holy grail of longevity. It's the oldest fermented beverage in existence. Although many do not know it, it is the king of the PROBIOTICS.
Kefir is a product of a fungus in the form of granules or pellets similar to cauliflower and whitish color. Its catalog of benefits is really extensive. And they have all been confirmed by scientists and doctors. In the Caucasus, where kefir has been consumed over the years, people can live up to 110 years and remain in good health.
An alliance of benign bacteria
In the kefir, grains or nodules are found in symbiotic association with bacteria and yeasts responsible for generating a double fermentation.
These bacteria have extraordinary properties for health, especially for the intestinal flora, increasing defenses and immunity against diseases.
What is it used for?
- The main virtue of kefir is to restore and regenerate the normal intestinal flora, so important for good digestion and assimilation of nutrients.
- Kefir is super beneficial after taking antibiotics that damage the intestinal flora as it helps reconstruct it.
- Its continued use produces very good results in convalescence after serious illnesses.
- It also gives good results in skin allergies, pregnancy, and in female lower abdomen discomfort.
- It also has antiviral, anti-fungal, and antibiotic properties and stimulates the immune system.
- Kefir serves as an antiseptic, perfect for treating acne, psoriasis, allergies, and the herpes virus.
How to make milk kefir at home
Milk kefir is rich, in addition to beneficial bacteria, in calcium, protein, and vitamin B12. The preparation is very simple, being similar to the homemade preparation of natural yogurt
- 100 grams of kefir
- 1 liter of cow's or goat's milk
Place in a glass container the 100 grams of kefir, the fresh milk at room temperature (not cold), it can be pasteurized or not, skim, semi-skim, or complete. Close the container with a napkin and a rubber band, and let it rest at room temperature for about 24 hours, in a dark place. The next day, it is strained, the nodules are separated in a glass container and the kefried milk is put in a hermetically sealed container and stored in the refrigerator. Metal utensils should be avoided, including the strainer, as nodules and kefried milk have an acidic pH and can react with metals. The best option is plastic (spoon, strainer) in this case.
Every two weeks it is advisable to wash the nodules and the container with warm, non-chlorinated water, and leave them in mineral water for about 12 hours. As the nodules are used, they grow. When the amount becomes excessive, you have to remove the leftovers, and we can give them to family and friends, or to anyone who wants them to prepare kefir.
How to make water kefir at home
- 1 liter of water without chlorine (can be filtered)
- 3 tbsp nodules
- 3 tbsp sugar (can be muscovado or any sugar)
Place the ingredients in a clean glass jar (avoid using detergents). Water at room temperature. Stir well to dissolve the sugar. If possible, use non-metallic utensils (to prevent them from rusting or potentially contaminating the crop). Cover to prevent bugs from entering. It can be with a canvas, with a hermetic lid, or a loose lid (so as not to worry about the gases generated). Let ferment in a warm place, away from direct sunlight. The fermentation time varies according to the temperature. In mild weather, 48 hours is enough but if it is cold you will need more time, and in summer it will be ready faster. The final ferment should be slightly acid, NOT sweet (that would mean that the nodules did not have enough time to eat the sugar, their food). As you experiment you will find the exact point! Patience.
Strain the liquid and keep it in a bottle, in a refrigerator, to consume daily. It lasts a month or even longer. It becomes more and more acidic, towards vinegar. The nodules that remained can start a new fermentation (measuring the proportion as they multiply) or else store in a jar with water and sugar in the refrigerator, changing the water and feeding them once every 7/10 days.