o Kefir is something I have been making for about a year and love the ways you can make it into so many different recipes. I purchased some kefir grains and if you keep them alive and fed, they can have an endless life span. I know a few people that have had some 15 years on, and it's possible to keep them going for generations. Personally I have found a lot of healing incorporating Kefir into my life. I can tolerate small amounts of dairy, however with the addition of fermented food and other choices my gut issues have become less of a problem.
Kefir has probiotics not found in other ferments that fight against candida as well as e coli and salmonella.
I love my Kefir grains - they are a scoby with a different look, almost like little pearls.
Ferment Type: Dairy Kefir
Date: December 29th, 2017
Organic whole milk - 2 cups
2 TSBP Kefir grains
Notes: With the colder winter weather it takes a little more than the usual 24 hours to get the consistency I like. Warming up even 10 degrees outside makes the house a better place for kefir to flourish.
Modifications: just a couple more hours of sitting on the counter
Harvest Date: December 30th, 2017
Harvest Details: Great flavour, texture and consistency. I put it in smoothies for the family to be able to keep up with the constant production.