Kefir

Kefir mother culture resembles little florets of cooked cauliflower

Kefir mother culture resembles little florets of cooked cauliflower

Our Kefir drink is a lacto- fermentation process cultured from milk. It’s similar to yoghurt in many ways, although yoghurt is made from a bacteria culture whereas kefir is joint venture between bacteria and yeast working in cooperation. Consuming kefir results in an improved amount of gut flora inhabiting the digestive tract. Around the world, more and more research is now revealing the incredibly important role that gut flora plays in our physical and mental health, immunity and vitality.

Health benefits can include

  • Improved digestion and absorption of mineral and vitamins
  • Assist in digestive conditions such as constipation and diarrhoea
  • Helps boost the immune system.

If you have purchased kefir grains to make your own kefir at home, here are some helpful instructions;

  • Wash your kefir grains under cold, unchlorinated water and put them in a 1litre wide mouth glass jar.
  • Fill the jar with cold milk, give it a gentle stir and cover the top with a paper towel or cloth held on with an elastic band or string.
  • Leave at room temperature for a couple of days, but not in direct sunlight.   How quickly the kefir develops depends on the amount of grains you have and the temperature of the room.
  • If the top of the kefir looks a bit frothy, if you stir the kefir and it looks thickened and smell like yeast then it’s likely to be ready.
  • Pour the kefir through a strainer and into a bowl.  You may need to stir the grains a little in the strainer if the kefir is quite thick.
  • Put your kefir milk into a container and store in the fridge, it will last around a month but is much nicer to drink fresh.
  • Wash the kefir grains under cold unchlorinated water, put into a small glass jar and cover with milk.  Put the lid on and store in the back of the fridge until needed again. Pour off and add a little more fresh milk each week or so to keep the grains alive.