A Kefir Milk Mustache!
We love our homemade kefir milk! We use to buy it from the store and then we discovered how easy it is to make at home! Plus, many of the kefir brands found at the grocery store are loaded with sugar and are pasteurized. I started off by using a kefir powder mix and then quickly realized that the instructions asked for me to heat up the milk! I was using raw goat’s milk and did not want to destroy the good enzymes in the milk by heating it up so much!
We later found a local gal here in Southern Oregon who had milk kefir grains and she graciously gave me some of hers and explained how to make it! It was so easy! (My photo instructions are below) But first, a little information about what kefir is and why it is such a nutritious food >>
Here is what Nourishing Traditions
“Kefir is a cultured and microbial rich food that helps restore the inner ecology. It contains strains of beneficial yeast and beneficial bacteria that give kefir antibiotic properties. Thus, a natural antibiotic! Kefir does not feed yeast, and it usually doesn’t bother people who are lactose intolerant. That’s because the friendly bacteria and the beneficial yeast growing in the kefir consume most of the lactose and provide very efficient enzymes (lactase) for consuming whatever lactose is still left after the culturing process. Kefir has a clean quality to it that coats the digestive tract, creating a sort of nest where beneficial bacteria can settle and colonize.”
Milk Kefir is a superior, natural food-source for probiotics!
It comes as no surprise to most of us that our Bread choices in the marketplace are pretty limited. Most breads are made with enriched flour, which means that nutrients have been taken out (while being processed) and then put back in. Some also add sugar (eg. High Fructose Corn Syrup, Splenda…), Soy, Canola Oil and other “not so good” ingredients! Most sandwich breads on the market are what we call “Colon Cloggers”..he,he – I think this term came from Kevin. Why? Because most are just not that digestible. What we need to be eating is breads with whole grains and even better, sprouted grains.
