Kefir, the miraculous yogurt of the Caucasus
A yogurt that you can make at home and that has a lot of beneficial health properties, do you know Kefir? Well, it will surprise you ... Where does it come from? Where can we get it? As elaborated? Do not hesitate to try the Kefir.
What is Kefir?
Kefir is one of the oldest dairy products known. Coming from the Caucasus, the Muslims called it the grains of the Prophet Muhammad and it was considered Mana of Allah. There is the Kefir of milk and the Kefir of water . Actually they are the same Kefir but adapted to different liquids.
What does Kefir contribute?
Undoubtedly Kefir is a source of health . It is especially indicated for the care of our intestinal flora and, therefore, of our defenses. However, although there are not enough studies to prove it, Kefir is credited with another series of benefits that we are going to present to you:
Calcium, magnesium and phosphorus. Vitamins of group B, vitamin K and essential amino acids such as tryptophan.
Strengthens the immune system , enhances the intestinal microflora.
Antibacterial and antifungal .
Neutralizes toxins that come from outside.
It helps to make digestion better .
Helps to synthesize better the vitamins of the foods.
To lessen the effects of allergies.
It is a natural antibiotic .
Excellent antioxidant .
Helps reduce the harmful effects of medications .
How do we make and consume Kefir?
Put the Kefir granules with milk in a glass jar with airtight seal. Leave it for 24 hours, it should be at a temperature between 15 and 30º, then strain it. If you leave it for more than 24 hours, it will acquire a more intense flavor.
You will see how Kefir grows little by little. The best you can do ... give it away! As tradition dictates.
To consider:
Do not wash it with tap water, it has chlorine and it kills the bacteria.
You should not put honey.
Do not use metal strainers.
The best milk to do it is goat milk . You can use fresh or pasteurized non-UHT milk. But remember, always premium milk . It should not be made with soy milk, since it inhibits trypsin that can degenerate into digestive delays.
When you have your Kefir, put it in the fridge to keep it. Being a natural product should not be more than 24 hours.
Do not take it if you see any change in the smell, taste or texture.
How to preserve Kefir?
We can keep it in 3 ways:
In the fridge . In fresh milk at 4 ºC. With this method of preservation it can last up to 14 days.
In the freezer . Clean and drain well and put it in an airtight plastic bag. This can last for a few months.
Dehydrated . It is placed on kitchen paper in an aerated room. Depending on the amount it dehydrates in 3-4 days. This can last between 2 and 3 months.
What are you waiting to start taking Kefir?
Very interesting ! Thanks for sharing ! We have kefir at the supermarket, must try it !