My friends are probably tired of me ‘banging on’ about the wonderful benefits of kefir … but I won’t stop because more and more research is highlighting the health benefits of eating / drinking fermented foods. Dr Michael Mosley has been in the press recently talking about the importance of a healthy gut and the links with depression and anxiety . Kefir and Kombucha (future post) may be a recent health craze but have been drunk for a very long time…before trendy was even a word!
I have passed both milk and water kefir grains to many of my friends for them to start fermenting their own kefir.
Milk kefir is definitely an acquired taste and I recommend to all of my friends that they will drink it much more easily if they increase its palatability (not sure if that is a word but I like it!). In fact people’s comments have ranged from hmmm…? to yuk! and…how do you drink that?!
So to ensure that they do benefit from the wonderful bacterial cultures I do say, ‘Disguise it!’ My husband is my barometer. I can drink it neat but I have to completely disguise it for him. So, for him, when each batch is strained I add coconut milk and a generous dollop / or two of a flavoured organic yoghurt / coconut yoghurt / soya based yoghurt. This ensures that he has a glass every day 🙂 The adult equivalent tactic to hiding vegetables in food for fussy children!
If you really cannot enjoy the milk kefir then water kefir is a really good runner up. Not as diverse a range of beneficial bacteria but still very good for you.
How do you flavour your kefirs?