I used to make homemade yogurt twice a week, it was delicious, thick and creamy. The recipe I was using included heating the milk up to 180 degrees. When I made the decision to switch our family to raw milk, I didn't want to pasteurize it to make yogurt. I found that yogurt made without heating to high temperatures separated into curds and whey so the taste and texture was not as appealing. In my research for a better recipe I came across kefir and set out to look for the grains to make my own at home with raw milk. I had talked to so many people trying to track some down and finally a fablous woman in my ward was so gracious to introduce me to her friend that used them. She shared with me and now we enjoy the benefits of this super food. Kefir is slightly creamy with sour flavor similar to buttermilk (in fact I use it as buttermilk in my baking.) My kids drink it straight, I prefer it in a smoothie or at least with a few drops of flavored stevia, like English Toffee.
- Easily digested
- Cleanses the intestines
- Provides beneficial bacteria and yeast
- High in vitamins and minerals
- Contains complete proteins
Milk is put in a glass jar and plastic lid with a 7 to 1 ratio of kefir grains, then left at room temperature for about 24 hours. The cultured milk is strained in order to separate, and retrieve the kefir grains from the liquid-kefir. The grains are added to more fresh milk to repeat the simple process for the next batch. This procedure can be performed on an indefinite basis... for kefir grains last forever!
For more information Dom is the kefir master. Cultures for Health is a good company that sells kefir grains online.