What Is Milk Kefir


| 1/9/2014 10:14:00 AM


Tags: Kefir, Milk Kefir, Raw Milk, Fermented, Fermenting, Yogurt, Meg With Modern Roots,

Modern RootsI love fermenting. I love the amazing health benefits and also the process of making it! I make milk kefir almost daily. It's super healthy for many reasons but it just makes you feel good too. Milk kefir is a probiotic cultured milk drink that originated in the northern Caucasus Mountains hundreds of years ago. It is noted that shepherds fermented milk in leather pouches creating grains that could be used for future fermenting. In labs and in tried replication, no one has been able to re-create kefir grains without the use of existing grains.

Honey Plum Milk Kefir

Kefir means "feel good" in Turkish. It has a thick creamy sticky consistency, tastes a bit like yogurt, and has a milky, yeasty smell. After a few days in the same container, the smell can become pungent but is NOT bad or rancid. Kefir has a slight natural carbonated effervescence. Kefir is not like other dairy products since it is easily digestible and contains little sugar (lactose), especially if you let it ferment for a long periods. The proteins in the milk also break down, and are virtually in a pre-digested state. Many people who are lactose intolerant can drink milk kefir made from unaltered raw cows milk. I love drinking it with honey or a combination of honey and fruit. Makes an excellent and nutritious breakfast smoothie or snack during the day.

If you let milk kefir ferment more than 24 hours you will see a separation of kefir and whey. The whey makes a great starter for sourdough breads, cakes, and other forms of baking. Starting other fermented foods like sauerkraut or fermented apricots, whey is needed so keeping it in the fridge on hand is always handy. Kefir can heal digestive systems, and make your stomach feel better, more stable and settled, within minutes of drinking.

You make milk kefir by adding 1 tablespoon kefir grains to 1 cup milk and letting it ferment on the counter for 12 to 24 hours between 68 and 74 degrees F. Some people like to ferment it to its strongest for 48 hours, but I like mine at about 24.

Strain out the grains and start a new batch or cover with milk and store in the fridge. Try not to go longer than two weeks without adding milk or starting a new batch.




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