Wie stel belang om verniet Kefir Grain plantjies by my te kry.. Jou eie natuurlike yogurt by die huis elke dag.. What are Kefir Grains? To understand what kefir is we must first understand the grains used to make kefir. According to Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchenby Alex Lewin, ‘Kefir grains are combinations of yeasts and bacteria living on a substrate made up of a variety of dairy components.’ These live kefir grains look a little bit like cauliflower florets and are somewhat gelatinous in texture. My favorite fact about kefir grains is that live kefir grains cannot be made or manufactured (yay! a *real* real food!). No other milk culture (yogurt, creme fraiche, etc.). What is Kefir and what are the benefits to drinking it? Kefir is the drink made from the kefir grains and it has the consistency of a drinkable yogurt but is much more tart and is actually effervescent. Kefir grains consume the lactose during the culturing process so lactose intolerant folks rejoice – you can apparently drink kefir. The neat thing about kefir is that it is pretty versatile – you can drink it plain or add it to a smoothie or even drain the ‘whey’ from it to make kefir cheese (like cream cheese) to use in dips like ranch dressing, etc. Way Better Than Yogurt Kefir made from live kefir grains has 35 different strains of beneficial bacteria and yeasts. Kefir isn’t at all like yogurt in that kefir actually colonizes our digestive tracts with this beneficial bacteria and yeast. Yogurt and many other so called probiotic foods on the market today actually only provide prebiotics or simply – they provide food for the good bacteria that live in the intestinal tract. Laboratory grown yogurt has only 1 or maybe as high as 5 strains of beneficial bacteria and laboratory grown kefir for manufactured products has only 10 strains. Commercially made kefir sold in the stores is not fermented long enough. In addition the pasteurization process after fermentation kills the probiotic microbes. Start SLOWLY. Just a spoonful a day for the first two weeks should be enough to slowly introduce your body to this magical substance.
Posted on: Thu, 30 Oct 2014 13:16:40 +0000