Kefir is a refreshing and healthy drink, rich in lactic ferments and live probiotics and benefits, with a fresh taste, slightly acidic but with a particularly pleasant taste.
Discovered and immediately appreciated by humans thousands of years ago, originating in the Caucasus, and still widely used in Russia, Kefir is prepared in the traditional way using fresh milk (sheep, goat or cow) and ferments using the granules of Kefir formed from a polysaccharide called kefiran that hosts colonies of bacteria and yeasts, but may also be prepared with other liquids with contents of sugars such as soy milk or rice milk and even only with the sugared water using what’s known as water kefir crystals.
This drink is considered a miracle food for our body, because it contains not only the enzymes (which guarantee the proper functioning of the intestines helping to prevent allergies and absorb the essential vitamins for our health), minerals such as calcium, magnesium , phosphorus and zinc, but also amino acids such as tryptophan which has therapeutic effects on the nervous system (very useful for the for the people who have hyperactivity disorders or sleep disorders). Kefir is also rich in B vitamins and vitamin K regulating the renal system and act as antioxidants. Being low in lactose, Kefir can also be ingested by those who are intolerant.
Consume regularly, kefir gives us a good functioning of the intestines and digestive system, it helps to boost the immune system as it stimulates the production of antibodies, to restore intestinal balance and to eliminate bad cholesterol and to keep calm and always young.
Considered an elixir of life it is suitable for those who need energy or who is recovering from a treatment of antibiotics, the elderly, and especially to pregnant women due to its essential content of folic acid to the developing fetus.
But how does it prepare and above all how it keeps Kefir?
Following are the two recipes to that of milk and that of water
- 50g of milk Kefir grains (about two tablespoons);
- ½ liter of milk to taste at room temperature;
- Put the Kefir granules in a glass container with a lid;
- Pour the milk (the container must not be overfilled);
- Close the container;
- Put the container in a place at room temperature (in the summer better to place the container in the refrigerator);
- Wait 48 hours until milk has not curdled (during 48 hours stir occasionally). Kefir should not curdle too but remain fairly liquid to prevent it from becoming too acidic;
- Strain the Kefir in order to separate the grains from fermented milk;
Your beneficial Kefir will be ready when it has a thick consistency and the granules are increased in volume.
Kefir is maintained in the refrigerator for about 1 week.
- – 1/2 liter of water
- – 4-6 tablespoons sugar
- – 2-tablespoons of Kefir grains
- – 1/2 Lemon;
- – Fig 1 or 2 tablespoons of raisins or varied choice of fruit;
- -1 Choice cumin tablespoon of seeds, anise or fennel, or a little ‘mint;
- Put the granules in the container and pour water;
- Add sugar and stir well;
- Squeeze the lemon half and also add the grated rind;
- Add the fruit, the seeds and/or mint leaves;
- Stoppered and left in the vessel making sure fermentation at room temperature for 48 hours;
- Kefir not only the solution in another container and once again let it cool a bit. Your miraculous Kefir water will be ready.
Keep in the refrigerator and consumed within one week
For the preparation of Kefir water, you have the ability to vary the ingredients, maybe you could add different types of herbal teas or sweeteners like honey or maple syrup. Instead of water you could use the juice or lemon instead of grape juice.
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