Kefir!
It wasn't until recently, when I was listening to an old All The Dirt podcast, that I learnt about this remarkable substance, and instantly I was hooked! I went straight to the store trying to find any kefir product, keen to learn more.
What I could find was a mango kefir drink type substance. So off I went with my new drink, and from that first sip I wanted more.
To be honest that bottle said '5 servings'... It didn't last that long, it was so delicious, it was gone in two.
I digress though, what is kefir your likely asking and why is this woman raving about it. Well put simply, it is a fermented milk drink.
Elaborating, it is milk that has undergone the process of fermentation over 24-48 hours at room temperature, using a culture of yeasts and bacteria's, this creates a sour tasting thicker liquid full of goodness for your gut health. To me it tastes like a thinner Greek yoghurt, and more bubbly.
The history of kefir appears to originate in the Caucasus region, where it predates any written records. Fresh milk was combined with these 'grains' inside a goatskin bag and hung in sunny doorways, as people consumed the milk, fresh milk was added to form a continuous fermentation cycle.
It's also said that the people of the Caucasus region of Russia, guarded the secret of kefir for centuries, as it's thought to help longevity, here this drink is a staple, and they have some of the longest lived population..
Kefir has many benefits, and just in the short time since making my own, I have noticed a drastic difference. I have lost 4, almost 5 kilos worth of bloating due to terrible gluten intolerances, lactose intolerances and other internal issues, and the only thing I have changed is making and drinking my kefir each day.
Kefir has been known to aid:
. Digestion
. Reducing inflammation
. Improving blood sugar control
. Reducing the risk of heart disease
. Improving bone health
. Weight management
. Mental health
Its also been said that it can have an antibacterial effect, have antioxidant, anti-carcinogenic and antiallergenic abilities.
That's a lot for one little fermented milk drink.
The kefir grains often consist of:
. Lactic acid bacteria; Lactobacillus predominantly
. Acetic acid bacteria' Acetobacter predominantly
. Yeasts; Saccharomyces predominantly
. Fungi; Geotrichum candidum
There are multiple ways to obtain kefir grains, finding someone who already makes their own and being gifted or purchasing some from them. Heading to your local health food store, or, doing what I started with and heading to Woolies, buying a bottle and tipping some into new milk.
I did also, later, buy some grains to try the difference. Both worked just as well as the other. Now, all I do, is take some of the kefir grains out of each mornings brew and pop them in some new milk to start again.
Note: They don't look overly appealing, like small blobs of cauliflower or rice pudding. When sniffed too, you will notice that fermenty-type smell, it's not overpowering, just nicely subtle.
A nice way to drink your kefir is making it into a bit of a smoothie, I heard the below recipe and completely agree, its delicious!
1x banana
Small dollop of raw honey (I like spring mixes)
Refrigerated kefir
I blend my banana and honey together first as I don't want to destroy my bacteria, then just quickly combine my kefir and banana mix in the nutribullet for maybe 10 seconds or less, then serve.
Delicious!
What I could find was a mango kefir drink type substance. So off I went with my new drink, and from that first sip I wanted more.
To be honest that bottle said '5 servings'... It didn't last that long, it was so delicious, it was gone in two.
I digress though, what is kefir your likely asking and why is this woman raving about it. Well put simply, it is a fermented milk drink.
Elaborating, it is milk that has undergone the process of fermentation over 24-48 hours at room temperature, using a culture of yeasts and bacteria's, this creates a sour tasting thicker liquid full of goodness for your gut health. To me it tastes like a thinner Greek yoghurt, and more bubbly.
The history of kefir appears to originate in the Caucasus region, where it predates any written records. Fresh milk was combined with these 'grains' inside a goatskin bag and hung in sunny doorways, as people consumed the milk, fresh milk was added to form a continuous fermentation cycle.
It's also said that the people of the Caucasus region of Russia, guarded the secret of kefir for centuries, as it's thought to help longevity, here this drink is a staple, and they have some of the longest lived population..
Kefir has many benefits, and just in the short time since making my own, I have noticed a drastic difference. I have lost 4, almost 5 kilos worth of bloating due to terrible gluten intolerances, lactose intolerances and other internal issues, and the only thing I have changed is making and drinking my kefir each day.
Kefir has been known to aid:
. Digestion
. Reducing inflammation
. Improving blood sugar control
. Reducing the risk of heart disease
. Improving bone health
. Weight management
. Mental health
Its also been said that it can have an antibacterial effect, have antioxidant, anti-carcinogenic and antiallergenic abilities.
That's a lot for one little fermented milk drink.
The kefir grains often consist of:
. Lactic acid bacteria; Lactobacillus predominantly
. Acetic acid bacteria' Acetobacter predominantly
. Yeasts; Saccharomyces predominantly
. Fungi; Geotrichum candidum
There are multiple ways to obtain kefir grains, finding someone who already makes their own and being gifted or purchasing some from them. Heading to your local health food store, or, doing what I started with and heading to Woolies, buying a bottle and tipping some into new milk.
I did also, later, buy some grains to try the difference. Both worked just as well as the other. Now, all I do, is take some of the kefir grains out of each mornings brew and pop them in some new milk to start again.
Note: They don't look overly appealing, like small blobs of cauliflower or rice pudding. When sniffed too, you will notice that fermenty-type smell, it's not overpowering, just nicely subtle.
A nice way to drink your kefir is making it into a bit of a smoothie, I heard the below recipe and completely agree, its delicious!
1x banana
Small dollop of raw honey (I like spring mixes)
Refrigerated kefir
I blend my banana and honey together first as I don't want to destroy my bacteria, then just quickly combine my kefir and banana mix in the nutribullet for maybe 10 seconds or less, then serve.
Delicious!
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