Loaded with valuable enzymes, easily digestible complete proteins, vitamins and minerals.
Supplies your body with billions of healthy bacteria and yeast strains
It can help to manage free radicals in the body
Complete protein that is high in minerals and vitamins, especially the B vitamins
Helps to establish healthy bowel flora
Helps to prevent the growth of harmful bacteria in the body
Place 1-2 tablespoons of kefir grains in clean glass jar. A quart or 1/2-gallon mason jar works well.
Add 2 cups fresh milk. Any type of milk will work, including cow, goat, and coconut. Raw milk is ideal, particularly goat milk.
The milk may be room temperature or chilled. You may want to allow an extra hour for fermentation if using cold milk.
Gently stir contents, cover jar with a cloth or a lid left slightly ajar, and move to a location away from direct sunlight. This might be a cupboard, pantry, or darker side of the kitchen.
Allow the mixture to ferment for a minimum of 24 hours. It is not advisable to go beyond 48 hours.
Pour contents of the jar into a strainer. Some websites suggest avoiding metal strainers and utensils, while others say it doesn't matter because of the short duration of their contact with the kefir.
Take the strained grains, place them in a clean glass jar, and begin the process again. (You can "rest" the grains in the refrigerator covered in milk or yogurt, which must be changed every 7 days.)
Optional: Leave the strained kefir at room temperature for another 24 hours to increase its nutritional value. The kefir will become more sour, so feel free to enjoy after the initial 24-hour period, as it is officially fermented and nutritious at that point.