I have created the Kefir 101 video after reflecting on
my initiation into making and consuming kefir and the questions that people ask
me. You can view the video by following this link: http://video.google.com/videoplay?docid=6866295356532402179&hl=en.
Here are a couple of useful tips that are not included
in the video. First, using raw milk is preferable, as it still has enzymes and
healthy live bacteria. If raw milk for human consumption is not available, Nourishing
Traditions recommends non-homogenized milk. If you have concerns around
consuming raw milk versus pasteurized, homogenized milk, keep in mind that
people eat raw meat, raw eggs, raw fish, and raw vegetables throughout the
world. It is absurd that all of these foods can be sold and consumed raw, but in
many states in the U.S. it is illegal to sell raw milk. Hopefully that will
change some day.
The second tip is that you only need about a teaspoon
of grains to ferment a quart of milk. Be sure that your strainer’s holes are
not so large that the kefir grains escape. If the grains do escape, wash your
hands and then dig around in the strained kefir and pull them out.
The last tip is that kefir really does smell awful, so
do not throw it away when you make it for the first time. I made that mistake
the first time because I was so disgusted. Once you add a few ingredients, most
notably honey, it is a nutrient dense, cold killing, bone building, body
healing meal. Please see the recipe section of this blog or Nourishing
Traditions to learn how to make a great kefir smoothie.
If you are not yet clear about what kefir is, here is
how Donna Gates, author of the Body Ecology Diet describes it:
Kefir is a cultured and microbial-rich food that helps
restore the inner ecology. It contains strains of beneficial yeast and
beneficial bacteria (in a symbiotic relationship) that give kefir antibiotic
properties. A natural antibiotic – and it is made from milk! The finished
product is not unlike that of a drink-style yogurt, but kefir has…completely
different microorganisms…
My family can attest to its healing properties. I have blogged about my family’s several colds that have lasted only one day thanks to the kefir smoothies.
Thanks, Laura! I've been wanting to make kefir and your video was great. Where does one get the initial kefir grains? I don't think any of our local HMNers make kefir, so that's out. Any ideas?
~Micaela~
Posted by: mmd | February 07, 2009 at 02:25 PM
Hi Micaela. Nourishing Traditions recommends G.E.M. Cultures and gives this phone number: 707-964-2922. I have not used them. I was fortunate to get mine from a friend who purchased hers from an Amish co-op.
Posted by: Laura Combs | February 07, 2009 at 08:41 PM
Thanks for posting this - I thought I was the only one who thought it smelled gross! Why is it so different than store bought kefir??!
Posted by: Erin | February 12, 2009 at 08:24 AM
Just watched the video! Very good, clear and concise. Thank you!
Posted by: Jacqui | February 12, 2009 at 05:04 PM
My kefir is still liquid and doesn't have grains in it - do I just keep letting it ferment? It's been 36 hrs
Posted by: Monica | February 10, 2011 at 11:43 AM
Hi Monica. Not sure what you mean by doesn't have grains in it. Are you using grains? If you are, is your house really cold? Or, were your grains in the refrigerator for a long time? Sometims if they have been resting in the fridge it can take a few days for them to go to work, especially in a cold house.
Posted by: Laura Combs | February 11, 2011 at 08:16 AM
Laura,
You had mentioned in a blog last year about how the benefits of Kefir had helped your husband to ‘seal up the gut’ and restore his health. Did he have IBD and what is meant by sealing up the gut? How long did it take? How is gut integrity maintained henceforth, by regular intake of Kefir and other probiotics?
Thanks for your reply.
Posted by: Rae | March 02, 2011 at 07:42 AM