Kefir

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Kefir

_http://www.rwood.com/Articles/Kefir.htm_

(http://www.rwood.com/Articles/Kefir.htm)

Kefir is a delicious fermented milk beverage that you can easily make at

home. More healthful than yogurt, kefir builds immunity and imparts a sense of

well being. Plus, here’s information about two similar cultured milk

beverages, fil mjolk and viili.

A delicious and fuss-free way to build immunity, inhibit cancer, soothe the

nervous system, and support energy is with a daily glass of kefir. You can

purchase this fermented milk beverage ready-to-drink or you can culture it at

home.

Kefir is as easy to make as a cup of tea. It’s creamy, tangy and imparts a

“

feel good†sensation. Unlike health insurance, kefir supports prevention.

Though less well known and researched, fil mjolk or viili may do the same.

But let’s first look at kefir.

This lightly effervescent treat originated in the Caucasus Mountains, where

it’s still widely consumed and accredited as a longevity aid. You can

purchase kefir ready to drink from natural food stores.

Or, for a superior culture, you can buy traditional starter grains and

ferment your own. Making your own kefir is satisfying and economical and

guarantees you the most healthful drink possible. And you can make it from any

milk,

be it low or full fat, raw or pasteurized, dry or wet, cow or goat. Soymilk

kefir works ok, while kefir made from almond or coconut milk is a sensory

treat.

Kefir is in a different class of ferments than live-cultured yogurt. When

made from a grain starter, kefir literally colonizes your gut, whereas

yogurt’s

bacteria are transient. Kefir contains major strains of friendly bacteria

and beneficial yeasts not commonly found in yogurt. Its dynamic mixture of

various organisms is self-sustaining from generation to generation, while

yogurt

weakens with each batch you make.

Traditional kefir works as a remedy for anyone with digestive disorders. It’

s an excellent source of protein, calcium, magnesium, biotin and vitamins B1,

B12 and K. It’s also an abundant source of tryptophan, the “relaxantâ€

amino

acid.

For the fun of it, you may also wish to try the less well known cultured

milk beverages—fil mjolk (also known as piima) and viili. Like kefir, these

Scandinavian cultures originated in cold climes and ferment at ambient room

temperature.

Fil mjolk is as hardy and versatile as kefir but, unlike traditional kefir,

it doesn’t need straining. I appreciate its one-step process, its tart taste

and that when made with whipping cream or half ‘n half it yields a wondrous

“

crème fraicheâ€.

I made viili a few times but then let the culture slip into oblivion.

Although its flavor was pleasurable, I didn’t take to its texture which can

be

imagined from the following story. A friend poured a cup of viili and

unintentionally filled it a drop over the brim. The ringing phone distracted

him and,

upon return, he found an empty cup in a thick puddle of viili. The overfull

drop had oozed down the cup’s side and, like a slinky, had emptied it.

Kefir is my passion. Because traditional kefir grains multiply, I’ve enjoyed

sharing the starter with many friends. I make a batch once a week from goat’

s milk and daily enjoy a glass—sometimes two. I also use kefir (or fil mjolk)

as a buttermilk substitute in baked goods or, I further separate out their

whey to make a soft cheese.

Making your own kefir is so easy, here are instructions a 5-year old could

follow. Purchase a plain, unflavored kefir beverage that contains living

cultures. Fill a jar two-thirds full of goat’s or cow’s milk. Top off the

jar

with the prepared liquid kefir or add the starter packet contents, stir once

and

loosely cover.

Let it stand out on your counter for 24 to 48 hours and occasionally give it

a stir. After a day its flavor will be mildly tart. If you let it ferment

longer, the kefir coagulates and becomes bubbly and more tart. Drink it at the

flavor stage you enjoy and refrigerate the rest. It’s that easy.

If you’re new to culturing milk, making your first batch may take a leap of

faith. But, you can do it. Just consider the fermented foods that you may

already enjoy—sourdough bread, chocolate, beer, coffee, tea, dill pickles and

pepperoni. Give home culturing a try. And here’s your safety net: culturing

makes a food taste better. Should a fermented food smell or taste bad—it’s

probably bad—so toss it.

Unfortunately, both store-bought kefir beverages and the dried kefir starter

packets are manipulated. They lack the kefir species that provides the

matrix for the grains to build upon, making you dependent upon repeat

purchases.

Authentic kefir contains the complete range of beneficial flora that only

self-sustaining ferments offer. It's available from _FOTVN.com_

(http://fotvn.com/) _http://fotvn.com/_ (http://fotvn.com/) , _G.E.M.

Cultures_

(http://www.gemcultures.com/) _http://www.gemcultures.com/_

(http://www.gemcultures.com/) and _FermentedTreasures.com_

(http://www.fermentedtreasures.com/)

_http://www.fermentedtreasures.com/_ (http://www.fermentedtreasures.com/)

Dried, kefir starter packets (which I do NOT recommend because they are not

self-perpetuating) are available on line from various sources and in some

natural food stores.

These sources provide detailed directions for use, including how to make

dairy-free beverages. Or, find a kefir aficionados willing to share grains by

visiting the on-line kefir chat group at

_http://health.Kefir_making_

(http://health.Kefir_making) .

For a comprehensive kefir web page visit

_http://users.chariot.net.au/~dna/kefirpage.html_

(http://users.chariot.net.au/~dna/kefirpage.html) , or simply

enter “dom kefir†in your search engine.

For accompanying recipes see _Cornbread in a Skillet_

(http://www.rwood.com/Recipes/Cornbread_in_a_Skillet.htm)

_http://www.rwood.com/Recipes/Cornbread_in_a_Skillet.htm_

(http://www.rwood.com/Recipes/Cornbread_in_a_Skillet.htm)

, _Home Brewed Cider_ (http://www.rwood.com/Recipes/Home_Brewed_Cider.htm)

_http://www.rwood.com/Recipes/Home_Brewed_Cider.htm_

(http://www.rwood.com/Recipes/Home_Brewed_Cider.htm) and _Homemade Kefir_

(http://www.rwood.com/Recipes/Kefir_Homemade.htm)

_http://www.rwood.com/Recipes/Kefir_Homemade.htm_

(http://www.rwood.com/Recipes/Kefir_Homemade.htm)

May you be well nourished,

Rebecca Wood