7 Short Steps to Perfect Kefir

is a fermented drink, usually made from dairy but non-dairy options are also available.

It’s a source of live good bacteria for all those that are struggling with chronic inflammatory conditions. I use this personally and professionally to enhance digestion, reduce asthma, reduce colds and flu, eliminate constipation, treat diarrhea, or just promote a natural good feeling.

Learn how to make kefir using my simple step-by-step process. 

First,purchase either live kefir grains that will be reused over and over, or freeze dried culture packets.
The starter packets come with instructions on how to make kefir, but this is the tried and true process I follow.

How to Make Kefir

Rule of thumb: 1 tablespoon of kefir grains per cup of milk.

Step 1: Place kefir grains in a glass canning jar.
Jar must not be hot from the dishwasher. Heat will kill the kefir grains!

Step 2: Using a ration of 1 tablespoon to 1 cup of kefir grains to whole milk, add the appropriate amount of organic whole milk from grass fed cows or goat. Raw milk if possible, is best

Step 3: Seal the jar tightly, and leave out unrefrigerated. Keep out of direct sunlight or away from heat source.

Step 4: After 24 hrs, remove the grains using a slotted spoon or mesh strainer. Transfer the grains to another container of fresh milk to begin another fermentation process. Grains that are left out will die. They need the milk as a food source.

Step 5: Transfer the strained kefir to your refrigerator. At this point, the kefir is ready to drink or you can start a second fermentation.

Step 6: To create a second-fermented kefir, simply add the zest of an organic, clean  lemon or orange to the jar. Keep the tightly sealed jar out for another 24 hrs.

Step 7: After 24 hrs, transfer the jar (with zest still in there) to the fridge.

*Kefir can be stored in the fridge for up to one year.*

**Remember that the longer you store the kefir, the more sour it will become because the bacteria (from the mother grain) eat the lactose from the milk.

Be well,

Dr. Tina

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