Post by Glance A'Lot on Sept 22, 2009 11:06:55 GMT
Actually I did - and I also cultivated it (decades ago).
The disadvantage in cultivating it yourself is that you continuously have to give it fresh milk in order to keep it alive - so you have a constant supply, which may be more than you can (or want) to eat/drink regularily.
Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yoghurt.
As for the matter of taste - well, that's a matter of taste - While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup, vanilla, agave nectar, or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. In Poland, Kefir is sold with different varieties of fruit and flavors already added, both in the organic/ecologic and non-organic varieties. It is a breakfast, lunch and dinner drink popular across all areas of Russia, Belarus, Ukraine,Hungary, Poland (second largest producer after Russia, Norway, Sweden, Finland (especially Russian and Estonian minorities), Latvia, Estonia and Lithuania where it is known as an affordable health drink. In Southern Slavic countries kefir is consumed at any time of the day.
Post by The Sonar Chicken on Sept 22, 2009 14:56:18 GMT
HEF: Well, I do feel better after eating this. Digestion of foods is also a little easier. Also, my colons are working better. But of course, it could also be both the kefir and oil pulling I've been doing.
Glance a lot: Yeah, it does require some time to create the mixture and strain it. But I'm starting to develop a craving for kefir... lol! Next thing, I might even try making some matsoni. Smoothies, huh? Hmmmm... sounds fun. ;D
Oh and that sounds interesting. I didn't know kefir was such a popular product in so many European countries! I'm trying to take it natural atm, though... my mouth has too much plague which keeps interacting with the bacteria.
I know Kefir, but we use the word Bach Blossoms if i'm correct. They are known to be very healthy and if you don't like the taste, i'm sure you can add some sugar to it. You can easily cultivate them yourself btw. I don't know much about them though, I think one of healthy living people here on this forum can help you here more then I can. Good luck though!
Interesting stuff... I never tasted to that, but I'm curious. I didn't know you could make a production of it yourself either; here it's currently getting more widely available as already-made dairy product in the grocery stores and supermarkets.
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I don't know if I ever tried cow's milk kefir, but I loved the coconut milk kefir. The only downside is the saturated fat content, but that is what you get with coconut. My favourite was the strawberry, which I would pour over a big fruit salad in the morning. Mangoes, bananas, grapes, strawberries, apples, pears.. Maybe that would help? Anything sweeter would do. I know some people pour it over granola.