 Kefir
Starter Culture
Kefir is a natural probiotic. It contains live active cultures of normal
flora that will actually repopulate your digestive tract and aid in
digestion.
Kefir is superior to yogurt because yogurt is made with transient, less
potent bacteria. The bacteria in yogurt will last a few days in the
digestive tract, and you need to keep reintroducing them. Kefir contains
more organisms than yogurt, and the "normal flora" in kefir is made of
vary strong strains of micro organisms (unlike yogurt) which will help
to over take pathogenic organisms that have taken over.
Kefir will repopulate the digestive tract with good organisms. It is
considered to be the more natural way to add good bacteria to the
digestive tract. In addition, living strains are superior to any
capsules that might contain organisms that have been dried. The cultures
on Kefir are active and growing when they enter your body. They thrive
in dairy and use up the lactose and partially digest the proteins,
making it a product that most people can ingest and will benefit from.
Even people with milk sensitivities can usually drink Kefir. These
strong strains of digestive bacteria will also culture coconut water
from young coconuts or any milk product.
How do you make kefir?
Instructions to Activate Starter:
• Into a glass container mix together the entire contents of one foil
package of kefir starter with one quart of slightly warmed milk (about
skin temperature, or 92° F). Shake, stir or whip with whisk to mix well.
• Put on lid. Let sit to ferment at room temperature for 18-24 hours.
You will notice it is ready if the milk has thickened and has a
distinctive, sour fragrance. Once thickened, shake or stir vigorously
and place into the refrigerator. Even in your refrigerator the
fermentation process continues, but chilling will slow down the
fermentation of the healthy bacteria and beneficial yeast.
After initial activation each packet can be used to make 7 additional
batches. Instructions are included for creating one quart or up to one
gallon of Kefir at a time. Transfer instruction and explanations are
also included.
6 Pack
List Price: $26.95 + S&H
Enjoy your kefir plain or add sweetener, non-alcoholic flavorings,
fruits, or spices like nutmeg or cinnamon. An excellent addition are the
new Flavored Stevia choices!
http://www.thepowermall.com/thecenterforhealth/healthy_food/stevia.htm
Uses for Whey
Many recommend soaking your grains before cooking them. This makes them
more digestible and releases the phytic acid. Several tablespoons of the
micro flora-rich whey can be added to your soaking water.
In Europe, whey is sold as a delicious beverage. Try sweetening it with
stevia, fresh lemon or lime juice, or a non-alcoholic flavoring.
Special Tips:
• Refrigerate starter culture packets until ready to use
• Once kefir is made it will last approximately 1 week in the fridge.
• When making kefir at home you can choose the best kind of milk for
your.
• Goat milk requires more starter when making initial batch. . Use one
foil packet to 2 cups of milk.
The fat in milk makes a thicker kefir. With non-fat milk use 1 teaspoon
non-fat milk powder per quart of milk.
How do you make coconut Kefir?
Take your case of young coconuts, punch holes in the end where the eyes
are pour out all the coconut water into clean glass jars. To one pint of
liquid (about 4 young coconuts) add a packet of kefir starter culture.
Let this sit about 24-48 hours.
You will know your kefir is ready when the color changes to a milky
white and usually there is a bit of bubbling or foam on the top. This
means the sugar has all been removed. When you drink it will taste tangy
and tart.
You can use about 1/4 cup of kefir from the first batch to "transfer"
friendly bacteria to your next batch of kefir. You man do this up to
seven times with one package of starter. When the weather becomes cold
outside warm the liquid to about 90 degrees before adding the starter.
Then place the glass jar somewhere warmer so the temperature is steady
at around 70 degrees.
Allow room for expansion as the coconut water ferments and becomes
coconut kefir. Cover and let set at room temperature for a day or two.
The cooler it is in your home, the longer it will take to ferment. The
water will become like a drinkable yogurt. When this happens place it in
the refrigerator. It will keep for several weeks. You may add vanilla,
stevia, or any flavoring and sweetening of your choice.
1/2 Cup of Coconut Kefir with a meal greatly helps digestion. You can
add ginger, stevia. fresh lemon, and/ or lime juice, etc. if desired. A
half of a cup at bedtime will greatly help to reestablish a health inner
ecosystem. Studies have shown that when you are lying still during
sleep, the micro flora will reproduce faster.
Make Coconut Cheese!!
To make coconut cheese open up the young coconuts from step one above
and scoop out the soft flesh. Blend this flesh into a pudding and add
the remaining activated culture from that pint jar (see above) or from
your coconut kefir culture. Mix thoroughly and let set at room
temperature. This will make a cheese like substance somewhat like cream
cheese that you can use in dressings, or as a spread. It is dairy free
and delicious. It too will store well in the refrigerator.
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