It’s time I wrote about milk kefir. Here you see them, these are a few of my grains, come out of their jar for this occassion. Milk kefir is made by using these rubbery little grain-like cultures. You put them in milk to ferment and they are not actually a grain, but a SCOBY (symbiotic colony of bacteria and yeast).
It has a sour taste that one can easily get use to and come to love. I now drink it plain with joy. It’s easy to start incorporating milk kefir into your diet with a spoon of it here and there into a soup, meal or snack. You can add it to
Anything as long as it is not too hot. I do use it in baking which murders the probiotics but makes the baking easier to digest.
Milk kefir can have up to 60 different types of beneficial bacteria (probiotics). That’s amazing when you consider that expensive supplements are around 10, yogurt is 5 or less, most often 2 or 1. There’s a lot of bang for your buck with milk kefir especially if your making it at home.
Donna Schwenk of Cultured Food Life is absolutely in love with milk kefir and enjoying and spreading its magic. She has many resources for milk kefir including recipes.
I love a glass of kefir as a boost to energy and mood. My children love it in smoothies and it appears to help with promoting deep sleep.
If you are not convinced yet of kefir’s power with my humble ramblings, check out these links:
Cultures for Health
Dr. Mercola on milk kefir
Chocolate Kefir Malts. I may have died and gone to probiotic heaven. These are nutrient dense and to die for. I’ve found that the trick to eliminating bad foods is to keep adding in amazingly
Great tasting healthy foods. The junk will become unnecessary, boring and obsolete with recipes like these in your home:
1 can coconut milk
1 can kefir or yogurt (I filled the can from Coconut milk to measure)
1/2 cup maple syrup or less ( I used
Some stevia too. You could use raw honey)
3 TBSP cocoa
Dash of sea salt
2 tsp vanilla
2 heaping spoons arrowroot (optional I assume)
4 pastured chicken egg yolks
Blend all ingredients.
Put in ice cream maker until it is desired consistency, about 10 minutes.
You could put it in a bowl or baggie in the freezer if you don’t have an ice cream maker. Freeze it, stir it, blend it. Eat it.
We topped this with our homemade BC blueberry spread half way through eating. Mmm…
This recipe is nourishing and tasty!
2 cups kefir (or yogurt)
1 can premium coconut milk (or cream)
1 tsp vanilla
6 eggs (or just yolks to make it more
A couple dashes of allspice
1 tsp cinnamon
3-5 tbsp rum extract (or real rum!)
1/4 cup or less of honey (I use stevia too)
Blend. Drink. Be merry.