With just a bit of time, anyone can make kefir! Here are some of the benefits: Replenishes good microbes, detoxifies liver, dissolves gall bladder stones, helps combat allergies, clears the body of heavy metals, cleans the gastrointestinal tract, improves the immune system, fights Candida, combats growth of cancer cells, good bacteria manufactures B vitamins and vitamin K2, boosts energy, helps alleviate psoriasis and eczema, combats inflammation, combats heart disease, reverses calcification of blood vessels, combats lung infections, helps normalize metabolism, combats acne, has anti-oxidants and anti-aging properties, nourishes hair, helps regulate blood pressure, combats diarrhea and constipation, combats sleeping disorders, improves brain function, memory retention, focus, enhances digestibility of milk-based foods, combats yeast infections, helps alleviate migraines, helps alleviate bad morning breath.
- 1 to 2 tbsp. kefir grains (these can be obtained from a friend or online)
- ½ gallon raw milk
- Put the kefir grains in a clean ½ gallon jar (or larger if you are using young grains and the consistency is more like cottage cheese).
- Fill jar to the shoulder with fresh raw milk, leaving a bit of room for it to grow.
- Cover with a clean, dark towel to cover the open top and to keep all light out (kefir ferments better in the dark, and the taste will be much more pleasant).
- Set out on countertop for 1 to 2 days until you see kefir separating on the bottom and/or throughout and contents are thickened. The length of time depends on the temperature of the room, taking longer in cooler temperatures and speeding up in warmer temperatures.
- Strain out kefir grains, preferably using a plastic strainer and wooden spoon.
- Refrigerate and drink plain, or add maple syrup, raw honey or fruit to your liking.
- Stored the grains with additional milk in the refrigerator for later use, or make another batch straight away.
This video might be able to answer any further questions.
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