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Culturing dairy has been a tradition for many generations. Only after the increased industrialization of society was there a drop in their usage. Commonly known cultured products are cheese and yogurt, but there have been many other types of cultured dairy: kefir is one of them.
Milk and, more specifically, fresh (unpasteurized, unhomogenized) milk contains important nutrient that are need by the body. In addition to an abundance of most vitamins and minerals, fresh milk contains enzymes, ‘good’ bacteria, easily digested proteins, healthy fats and carbohydrates. Milk is indeed a complete food. However, raw milk is not always available unfortunately, and culturing milk is often an alternative for those who don’t have access to fresh milk. For those who want to increase the positive aspects of fresh milk will find making kefir an important part of their diet to be essential.
Some of the benefits include:
1. Better protein assimilation
2. Smoother, softer and clearer skin
3. Easier digestion of fats and proteins
4. More regular digestive system
5. Rich in B-vitamins, vitamin
And much more!
To make kefir, all that is need is twelve to twenty-four hours, a pint-sized mason jar, some fresh or organic pastured milk (unhomogenized, may be found in Whole foods or local co-op), and some kefir grains (Moonwise Herbs sells some). Note that if you are using new grains, it may take a few times before they become acclimated to their new environment.
To start, wash out pint-sized mason jar with hot water, pour in milk half way, put in kefir grains, cover and let this mixture sit in a warm part of the kitchen for approximately twelve to twenty-four hours. After this time period has elapsed, you should get an almost yogurt-like, sour product.
Ella Andersen is a college student who passionately pursues to learn more about natural health and diet. Maintains a blog, Simply Natural: Health, Beauty, Wellness, http://snhbw.blogspot.com
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