I have a new obsession in my life…kefir. Having read many articles, seen many recipes and heard great things about this product I decided to try it. My first hurdle was to locate it. I eventually found a supermarket that stocked it – after many, ‘What’s that?’ responses to my queries around which aisle it was in.
What is Kefir?
Kefir is a cultured, creamy product made from any type of milk. It is made from gelatinous white or yellow particles called ‘grains’. These grains ferment the milk.
Why Kefir?
As well as beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. It is rich in vitamin B12, B1 and vitamin K.
I now ensure I drink kefir every day – in smoothies or neat.
Glass of Kefir and piece of coconut bark (recipe posted).
My next step is to locate ‘grains’ and start making kefir myself …
Mid – April I purchased some kefir grains – came by recorded delivery!
I now have Kevin the kefir grains working hard and providing me with a new batch of Kefir every 2 days.
Jo's food bites. 
I love kefir too- looking forward to the recipes 😀
LikeLiked by 1 person
Have just ordered a batch of Kefir ‘grains’. There will be no stopping me from creating Kefir delights!
LikeLiked by 1 person
Kevin survived his first caravan road trip!! And has been consumed daily since then! Any advice on how to keep him happy whilst I cannot tend to his needs on a daily basis? I have a 2 week break looming… Also.. Does he like coconut milk?? Many thanks! Hope all is well 🌺
LikeLiked by 1 person
You can use coconut milk but need to go back to ordinary milk every few times. There is a way to make the kefir grains go dormant…best Google it as I haven’t done it with milk grains…only water grains. x
LikeLiked by 1 person
I’ve never heard of this before, but will definitely look out for it to try! 🙂
LikeLike
It has an acquired taste…but definitely one to acquire 😀
LikeLiked by 1 person
Hahah maybe I should start by adding it to smoothies first! 🙂
LikeLike
That’s what I did ☺
LikeLike
I am with you on kefir, we make it both from skinny and full fat milk and with overproduction I make my own cottage cheese. Wonderful to eat and perfect in baking. Almond frangipane is so much nicer with cottage cheese instead of butter.
LikeLiked by 2 people
Never thought of making cottage cheese from the excess…what a great idea. Any tips? 😀
LikeLiked by 1 person
I do it in a simple way, adding the equal volume of kefir to a regular milk, reaching the boiling point. Let the curd cool down and strain it through cheese cloth. I have a post in my blog how I make my own cottage cheese. I find it better than ricotta cheese in baking.
LikeLiked by 2 people
Thank you so much…will read your blog post.😀
LikeLike
I am assuming that “grains” are simply a way of describing them, since you eat GF. Am I right about that?
xx,
mgh
LikeLiked by 1 person
You are 😁. They are a bacteria.
LikeLiked by 1 person
Ah yes – I have seen that term in some pro/pre-biotics articles. Thanks for clarifying.
xx,
mgh
LikeLiked by 1 person