Monday, December 6, 2010

Discovery: Kefir

Kefir is much like yogurt but even better. It's an enzyme rich food that contains many more strains of (healthy) bacteria than yogurt and contains (healthy) yeasts both of which help incredibly well in keeping our intestinal tract clean and well balanced.

Kefir is a nutritious food that is easy to digest and great for all people - sick, healthy, old and young alike.

Kefir has even been touted to be similar to the "manna" Heavenly Father gave the Israelites during their travels in the desert.

To make kefir at home - kefir grains are needed. Anyone can buy a kefir starter from a natural foods store but the quality of it may not be as great as compared to finding a purer strain of manna that you can find from someone who already has it started and can give a bit of their grains away.

About 2 months ago I was given about 1 1/2 tsps of precious kefir grains and therefore was only able to make about a 1/2 cup of kefir but my kefir grains have now grown to the amount of 3/4 cup and I now am able to make almost a quart of kefir per day.

The way to go about making kefir is simply by adding some good quality (raw) milk (goat milk is best for human consumption) to the kefir grains in a 1 to 3 proportion. If you want to change the strength of the kefir you simply need to change the amount of milk placed into the kefir jar.

Here are some simple instructions for kefir:

1. Use raw milk in a 1 to 3 proportion to the kefir grains. (Kefir grains being the smaller portion)
2. Keep kefir in a glass jar.
3. Let kefir/milk mixture sit at room temp. for 24 hours
4. Strain through a sieve, stirring with a plastic spoon (no metal) after 24 hours
5. Rinse kefir grains with lukewarm water, if desired
6. Place kefir grains back into glass jar
7. Add appropriate amount of milk
8. Cover with a loose lid to protect the kefir but also allows it to expand
9. Drink the kefir "milk" either plain or mix with berries
10. or keep the kefir "milk" in the fridge for long periods of time

*** Adding flax oil and even some ground up flax seeds into the edible kefir will turn your kefir into a whole protein source that your cells will love - and is a great cancer and tumor preventative. (Dr. Johanna Budwig's theory)

We used to eat homemade yogurt for breakfast but now it's our beloved kefir, raspberry, flax seed oil (1 1/2 Tbsp for 3 cups of kefir) mixture we look forward to every morning.

I'll have some extra kefir grains ready in a couple of weeks if anyone is interested.


  1. Awesome! I'll let you know when they're ready - it might be ready just in time for the book club.

    I have grains that have come from Tibet! And would love sharing them with you. :)