Milk Kefir Does Your Body Good |
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Prep Time: 5 Minutes Cook Time: 2880 Minutes |
Ready In: 2885 Minutes Servings: 4 |
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A sour and pungent, milk kefir is a cultured dairy food originally from the Caucuses – the region where Europe meets Asia. I find it's texture to a drinkable plain yogurt Rich in beneficial bacteria, phosphorus, vitamin K, biotin and folic acid – nutrients that are essential to health and well-being. Ingredients:
1 tablespoon milk, kefir grains |
1 quart fresh cow milk or 1 quart goat's milk or 1 quart coconut milk, unsweetened undiluted |
Directions:
1. Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk.
2. Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 – 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours.
3. Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin re-culturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until you’re ready to make kefir again.
4. Cultures for Health suggests that it may take a batch or two for the milk kefir grains to adapt) and for the grains to grow.
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