The exceptional nutritional content of kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, kefir contains minerals and essential amino acids that help the body with healing and maintinance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body.
Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because it also offers loads of calcium and magnesium - both of which are critical for a healthy nervous system - kefir in the diet can have a particularly calming effect on the nerves.
Rich in vitamin B12, B1, and Vitamin K, kefir is an excellent source of biotin, a B vitamin which aids the body's absorption of the B vitamins, such as folic acid, pantothenic acid, and B12. The many advantages of maintaining adequate B vitamin intake range from regulation of the kidneys, liver, and nervous systems to helping relieve skin disorders, boosting energy and promiting longevity. Kefir's ample supply of phosphorus - the second most abundant mineral in our bodies - helps utilize carbohydrates, fats, and proteins for cell growth, maintenance, and energy.
If you are serious about preventing disease, boosing your immunity, and increasing your daily energy, then adding kefir to your diet is a must.
Kefir can be made with a starter powder or with grains. The powder is the easier of the two, but the culture will eventually weaken and you will need to start with a new packet. The grains are just a bit more labor intensive but will last indefinitely. The powder is available at Back to the Best. E-mail the web designer if you would like to order kefir grains.
Making Kefir from Powder
1 package kefir powder
1 quart fresh organic milk (preferably non-homogenized and non-pasteurized)
Mix together in a clean wide-mouthed jar, stir well, and cover jar tightly. Allow to sit approximately 24-48 hours at room temperature, until kefir thickens and reaches a tartness to your liking.
To keep the culture going, pour about an inch of kefir into a clean half gallon jar, and fill the rest of the way with fresh milk and let sit out for about 24-48 hours. The powder will make about 7 half gallons before it is time for a new starter packet.
Making Kefir from Grains
Approximately 1 rounded teaspoon of kefir grains
1 quart fresh milk (preferably non-homogenized and non-pasteurized)
Place grains and milk in quart jar, cover tightly, and let sit about 24 hours. Strain the kefir and put the grains in a new quart jar with more milk to start a new batch. The grains will double in size in about two weeks. As they grow, the culture will start to ferment more quickly, so you will want to remove some of the grains or make a larger batch. Store extra grains in a small jar of raw milk in the fridge.