How to Make Your Own Probiotic Kefir
Ingredients (Yield: 1 cup)
1 cup whole milk (goat or cow)
1 packet dry kefir grains (available in health food stores or online)
Additional Items
Glass jar (1 pint)
Cheesecloth, paper coffee filter, or paper towel
Rubber band
Small plastic strainer*
Plastic or glass storage container with lid*
Prep: You will need to rehydrate your dry kefir grains in advance by soaking them in fresh milk or sugar water until they plump up. This could take 3-7 days. (For best results, follow the instructions on your packet.)
Instructions
1. Pour the milk into a glass jar, then stir in the kefir grains.
2. Cover the jar with cheesecloth, a coffee filter, or a paper towel secured by a rubber band.
3. Place the jar on a shelf or counter where it’s not exposed to direct sunlight. Check on the milk every few hours, until it begins to thicken and take on a ‘sharp’ taste. This should take about 24 hours at normal room temperature. (If it hasn’t started to thicken after 48 hours, strain out your grains and start the process again.)
4. Pour your kefir through a strainer and into a glass or plastic storage container. Save the grains so you can use them again.
5. Your kefir is now ready to drink. You can also store it covered tightly in your refrigerator for up to a week.
6. If you want to have a steady supply of kefir, add the grains in the strainer to a fresh jar of milk and start the process again. If you don’t want to make another batch right away, you can safely store the grains in your refrigerator in a tightly covered jar of fresh milk for up to a month.
*Use only glass or plastic implements. Metal can react with the milk and kefir, affecting the flavor and weakening the grains.
Enjoy!
- See more at: http://beverlyhillsmd.com/probiotic_kefir.php#sthash.bXcnUqm0.dpuf
When you see a woman with ageless skin and a perfect complexion...
You probably don’t picture her going home to a big tub of sauerkraut every night.
But you should.
Because fermented cabbage just might be the reason for her enviable appearance!
You see, sauerkraut is a high-profile member of the “probiotic foods” family...
Which means it’s loaded with active bacteria — but not the kind that cause sickness and infections.
I’m talking about probiotic bacteria... which are extremely beneficial to your body.
Let me explain: When consumed, probiotic bacteria stay in your GI tract to fight toxins (bad bacteria). In turn, this helps you digest food more efficiently — keeping the nutrients, while quickly flushing out any harmful waste your body doesn’t need.
Now, these digestive benefits are widely known to alleviate common issues like bloating and irregularity...
But a lot of people don’t realize that they also play a major (MAJOR) role in the quality and appearance of your skin.
It makes perfect sense though. After all, do you know why sugars and carbohydrates are the two biggest dietary complexion-killers?
Well, one of the main reasons is, they promote the formation of bad bacteria inside your gut — which are then distributed throughout your entire body via your bloodstream.1
And once they enter the fabric of your skin, these harmful bacteria cause all kinds of problems, including breakouts, redness, irritation… they can make your skin look dull, dry, sallow...
And worst of all, they can speed up the two most tell-tale signs of aging — wrinkles and collagen loss (sagging).
So, since probiotic foods help to neutralize these skin-destroying toxins, including them in your daily diet is sure to make a visible difference…
Plus, the beauty benefits of probiotic foods actually don’t stop at your skin — they’re also linked to faster-growing hair!2
And fortunately, sauerkraut isn’t your only option.
Other fermented foods — like pickles, kimchi, kombucha tea, miso seasoning, and certain cheeses — are full of good bacteria as well.
But the one I recommend to my clients is kefir...
A fermented milk-based beverage, similar to yogurt — but with way more probiotic power.
After all, strong, briny foods like kimchi and sauerkraut may not be everyone’s cup of tea...
But that shouldn’t keep you from dazzling, healthy skin, or the countless other beauty-boosting effects of probiotics (they’re seriously too good to pass up!).
And luckily, kefir is versatile enough to please any palate.
For example, even if you don’t love it plain, you can always blend it with a few fresh berries, add a drop of honey… and you’ve got a delicious probiotic smoothie!
The only problem? Kefir isn’t available in every dairy aisle, so specialty health food stores might be your best bet.
Or… you can always make your own!
Instructions
1. Pour the milk into a glass jar, then stir in the kefir grains.
2. Cover the jar with cheesecloth, a coffee filter, or a paper towel secured by a rubber band.
3. Place the jar on a shelf or counter where it’s not exposed to direct sunlight. Check on the milk every few hours, until it begins to thicken and take on a ‘sharp’ taste. This should take about 24 hours at normal room temperature. (If it hasn’t started to thicken after 48 hours, strain out your grains and start the process again.)
4. Pour your kefir through a strainer and into a glass or plastic storage container. Save the grains so you can use them again.
5. Your kefir is now ready to drink. You can also store it covered tightly in your refrigerator for up to a week.
6. If you want to have a steady supply of kefir, add the grains in the strainer to a fresh jar of milk and start the process again. If you don’t want to make another batch right away, you can safely store the grains in your refrigerator in a tightly covered jar of fresh milk for up to a month.
*Use only glass or plastic implements. Metal can react with the milk and kefir, affecting the flavor and weakening the grains.
Enjoy!
-
Ingredients (Yield: 1 cup)
1 cup whole milk (goat or cow)
1 packet dry kefir grains (available in health food stores or online)
Additional Items
Glass jar (1 pint)
Cheesecloth, paper coffee filter, or paper towel
Rubber band
Small plastic strainer*
Plastic or glass storage container with lid*
Prep: You will need to rehydrate your dry kefir grains in advance by soaking them in fresh milk or sugar water until they plump up. This could take 3-7 days. (For best results, follow the instructions on your packet.)
Instructions
1. Pour the milk into a glass jar, then stir in the kefir grains.
2. Cover the jar with cheesecloth, a coffee filter, or a paper towel secured by a rubber band.
3. Place the jar on a shelf or counter where it’s not exposed to direct sunlight. Check on the milk every few hours, until it begins to thicken and take on a ‘sharp’ taste. This should take about 24 hours at normal room temperature. (If it hasn’t started to thicken after 48 hours, strain out your grains and start the process again.)
4. Pour your kefir through a strainer and into a glass or plastic storage container. Save the grains so you can use them again.
5. Your kefir is now ready to drink. You can also store it covered tightly in your refrigerator for up to a week.
6. If you want to have a steady supply of kefir, add the grains in the strainer to a fresh jar of milk and start the process again. If you don’t want to make another batch right away, you can safely store the grains in your refrigerator in a tightly covered jar of fresh milk for up to a month.
*Use only glass or plastic implements. Metal can react with the milk and kefir, affecting the flavor and weakening the grains.
Enjoy!
- See more at: http://beverlyhillsmd.com/probiotic_kefir.php#sthash.pCS3CDIC.dpuf
Ingredients (Yield: 1 cup)
1 cup whole milk (goat or cow)
1 packet dry kefir grains (available in health food stores or online)
Additional Items
Glass jar (1 pint)
Cheesecloth, paper coffee filter, or paper towel
Rubber band
Small plastic strainer*
Plastic or glass storage container with lid*
Prep: You will need to rehydrate your dry kefir grains in advance by soaking them in fresh milk or sugar water until they plump up. This could take 3-7 days. (For best results, follow the instructions on your packet.)
Instructions
1. Pour the milk into a glass jar, then stir in the kefir grains.
2. Cover the jar with cheesecloth, a coffee filter, or a paper towel secured by a rubber band.
3. Place the jar on a shelf or counter where it’s not exposed to direct sunlight. Check on the milk every few hours, until it begins to thicken and take on a ‘sharp’ taste. This should take about 24 hours at normal room temperature. (If it hasn’t started to thicken after 48 hours, strain out your grains and start the process again.)
4. Pour your kefir through a strainer and into a glass or plastic storage container. Save the grains so you can use them again.
5. Your kefir is now ready to drink. You can also store it covered tightly in your refrigerator for up to a week.
6. If you want to have a steady supply of kefir, add the grains in the strainer to a fresh jar of milk and start the process again. If you don’t want to make another batch right away, you can safely store the grains in your refrigerator in a tightly covered jar of fresh milk for up to a month.
*Use only glass or plastic implements. Metal can react with the milk and kefir, affecting the flavor and weakening the grains.
Enjoy!
- See more at: http://beverlyhillsmd.com/probiotic_kefir.php#sthash.bXcnUqm0.dpuf
How to Make Your Own Probiotic Kefir
Ingredients (Yield: 1 cup)
1 cup whole milk (goat or cow)
1 packet dry kefir grains (available in health food stores or online)
Additional Items
Glass jar (1 pint)
Cheesecloth, paper coffee filter, or paper towel
Rubber band
Small plastic strainer*
Plastic or glass storage container with lid*
Prep: You will need to rehydrate your dry kefir grains in advance by soaking them in fresh milk or sugar water until they plump up. This could take 3-7 days. (For best results, follow the instructions on your packet.)
Instructions
1. Pour the milk into a glass jar, then stir in the kefir grains.
2. Cover the jar with cheesecloth, a coffee filter, or a paper towel secured by a rubber band.
3. Place the jar on a shelf or counter where it’s not exposed to direct sunlight. Check on the milk every few hours, until it begins to thicken and take on a ‘sharp’ taste. This should take about 24 hours at normal room temperature. (If it hasn’t started to thicken after 48 hours, strain out your grains and start the process again.)
4. Pour your kefir through a strainer and into a glass or plastic storage container. Save the grains so you can use them again.
5. Your kefir is now ready to drink. You can also store it covered tightly in your refrigerator for up to a week.
6. If you want to have a steady supply of kefir, add the grains in the strainer to a fresh jar of milk and start the process again. If you don’t want to make another batch right away, you can safely store the grains in your refrigerator in a tightly covered jar of fresh milk for up to a month.
*Use only glass or plastic implements. Metal can react with the milk and kefir, affecting the flavor and weakening the grains.
Enjoy!
- See more at: http://beverlyhillsmd.com/probiotic_kefir.php#sthash.bXcnUqm0.dpuf
