There was some interest in a post about kefir, after I mentioned that it's something I've made in the past. Not too long ago I got some kefir grains from my Uncle, and they've been waiting in my fridge for the time when Leah, especially, was ready to have kefir again. Let me back up-- Leah has been on a "yeast-killer" diet for almost three weeks now. We've speculated that her skin rashes are the result of too much yeast in her gut. Prescription creams, visits to the allergist...the list of remedies we've tried goes on and on. So we decided to go on a trial diet and have been supplementing it with homeopathic yeast-killing drops, probiotics, and vitamins. I'm excited to report that her skin is almost clear!
The diet is the hard part. Leah can't eat anything that yeast thrives on (which happens to be all the delicious things we love to eat), such as yeasted breads, wheat, dairy, eggs, soy, anything fermented, fruits, juices, sugar, corn and corn products. Blah.
Back to the kefir. Kefir is loaded with awesome probiotics and live cultures and living bacteria (sounds delicious, doesn't it?) so it's one of the first things I'm adding back in to Leah's diet. Several family members who have dealt with Lymes-related health issues have reported benefits from eating kefir on a daily basis...and although the idea of making your own kefir sounds a little weird to some, it's easy! You just ferment milk on your counter top! Yay!
OK, here's how you go about making kefir:
1. You'll need a large mason jar (mine is 4 pints), a coffee filter, a wooden spoon, and KEFIR grain thingies. I get mine from my Uncle, because the thing is, once you have one, it GROWS. After a while you can split it up, hand pieces out to your friends, and spread the kefir love. I'm not sure where he got the original culture.
They look like little pieces of cauliflower. You only really need one to make your kefir, so if you're local and you want one of these, I'll share.
2. We've found it easiest to put the grain(s) in a mesh bag or piece of cheesecloth, so that it's easier to keep track of them. You'll see why later...
3. Put the bag into the clean, dry glass jar. The jar needs to be glass, which is non-reactive and sanitary.
4. Fill the jar with milk. I think that whole, organic milk would be the best choice, but you can use whatever your family likes to drink. I only fill mine to the 2-pint line, because that's all we can consume in a day.
5. Put the coffee filter on the top and secure it with a rubber band or the jar's lid band. Sit the jar on your kitchen counter and by the next morning, you'll have kefir! The longer you let it sit out, the more tangy your kefir will be. I'm not really sure how long it can sit out, but 24 hours is plenty of tang for me. Putting the kefir in a plastic or glass pitcher in the fridge will slow down the fermenting process and keep it fresh for a couple of days, if you have any leftovers. I like to use my kefir in the morning as I would use yogurt-- smoothies are the best way to go. Fresh or frozen fruit + some flax seeds+ the kefir in your blender = a super healthy and beneficial way to start your day! My uncle's favorite recipe is a couple bananas, honey, and kefir blended together.
6. You have to use a non-reactive wooden spoon when handling your kefir. In the morning, use the spoon to fish the bag of kefir grains out of the jar, then pour the kefir into your blender or bowl. Return the grains to the empty jar, fill with more milk, and start the process all over again-- you'll have more kefir the next morning.
