Thank you for sharing this! Is the milk pasteurized?

@innichkachef2789

2 ай бұрын

yes, but raw milk is better. Kefir will be thinner, different consistency, less creamy but still well worth it to make it. It is very great probiotic.

I bought the grains. It took several days, but they are now producing kefir. You mentioned that doing a second fermentation would make it more effective against inflammation, which I imagine would make it more powerful at regulating blood sugar. My blood sugar isn't terrible, but I need to lower it. Could you explain a little more about how to do the second fermentation? Thanks.

@innichkachef2789

Ай бұрын

Yes, second fermentation gives more power for sure. Inflammation, high blood pressure, sugar all these health problems can be helped by consuming kefir Regularly, not a lot but daily. And digestive system can be thankful as well. To do second fermentation you simply leave your made kefir (after you strain kefir grains out) for another 6-8 hours in room temperature with a piece of fruit, lemon peel, etc. Basically you trying to feed yeast with a fructose. What I do, is much easier, I'm making kefir smoothie for my kids every 3 days. And keeping smoothie in a fridge. With each day, smoothie becomes less and less sweet and on 3d day sometimes bubbly. There was a period of time when I couldn't consume any sugar included fructose, so kefir smoothie with fruit (piece of ginger is always in my smoothie too) was my the only sweet thing that I could have.

@GaryBurgess102

Ай бұрын

@@innichkachef2789 Perfect! That's a big help!

Can I buy the kefir on line to start with?

@innichkachef2789

2 ай бұрын

yes, this one I bought years ago amzn.to/3UG0yMI