Kefir

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NUT
FREE

Kefir is a powerhouse of probiotics. Given its tart taste, you might want to sweeten it with honey. Whatever your preference, your gut will thank you for making it a regular part of your diet.

Prep Time
5 minutes
Cook Time
24 hours
Makes
4 cups
Serving Size
½ cup

INGREDIENTS

4 cups organic, grass-fed raw or lightly pasteurized/vat pasteurized and nonhomogenized whole milk

1 packet kefir starter or 2 TB. kefir grains

METHOD

1 In a medium saucepan over medium heat, heat milk to 180°F (82°C). (Use a thermometer.) If you’re using raw milk, heat to 110°F (40°C).

2 Cool milk to 110°F (40°C) (if necessary, place the pot in the sink and surround with cold water and ice cubes to cool milk quickly), and pour into a 1-quart (1l) glass jar along with kefir starter.

3 Seal the jar and set aside at room temperature out of direct sunlight for 24 hours. Occasionally shake the jar to ensure all milk is fermenting.

4 Strain kefir into a fresh jar, and use grains to start another batch. If using starter, reserve ½ cup kefir to start the next batch.

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Variations

Coconut Milk Kefir

Substitute 4 cups coconut milk for the whole milk if you can’t tolerate dairy. Do not heat the coconut milk. Proceed as described.

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Flavored Kefir

Use a second fermentation. Add ¼ cup of your favorite fruit to the jar, cap tightly, and let ferment at room temperature for another 24 hours.

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