Learn how to make milk kefir in this easy tutorial and all my tips for maintaining your kefir grains. You can use kefir grains to make smoothies every day for a gut-healthy and probiotic rich breakfast or snack.
More details and instruction on the blog: theduvallhomestead.com/how-to...
Here's where I got my kefir grains: bit.ly/3MkhC6U
My 5 favorite kefir smoothie recipes FREE ebook: subscribepage.io/kefirsmoothi...
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UPDATE: a reader pointed out in the video that I say not to use ultra-pasteurized milk because there is not enough bacteria for the kefir to feed off of. I misspoke here, what I MEANT to say was that ultra-pasteurized milk is stripped away from all the good bacteria for your gut. However, the kefir feeds off the lactose which does still exist in the U-P milk, so you could still use it, but I still wouldn't. Another reason is because I wouldn't feel comfortable leaving the U-P milk out at room temperature, since it's lacking the bacteria to keep it safe. So, you'll want to do your own research on that. Personally I don't buy U-P milk at all for this reason because it just doesn't have the nutrients that raw milk or lightly pasteurized milk has.
Raw milk is my preferred milk for kefir. It not only tastes so much better than pasteurized, but it contains all the good bacteria and probiotics with every sip. If you don't have raw milk available to you, look for "VAT pasteurized" or "lightly pasteurized" on the label to get more health benefits. Also, goats milk is another great options!
I have spent many a day at the grocery store looking at foods that are labeled as "probiotic". I used to wonder what this meant. Why is it that you have normal milk, and then next to it you have kefir milk that has "probiotics"? Is this something that is fed to the cow? If it's so good then why isn't it in all milk?
These are all things I wondered. That's when I started doing some research into what kefir was.
I learned that bread made from sourdough uses the natural yeast in the grain to ferment it, which strips away certain components of the grain like phytic acid. These components make grain difficult to digest, which is why many people are grain intolerant today.
When I started reading similar benefits about kefir, it made a whole lot of sense. What kind of milk do we drink today? Well, for starters most milk at the grocery store is ultra-pasteurized. This means that the raw milk is boiled at a high temperature to kill any bad bacteria. The thing I found interesting is that this process also kills the good bacteria.
Adding kefir grains to your milk allows the grain to eat away at the lactose in the milk. The grains contain microorganisms called probiotics, and they multiple and grow inside milk. This helps the milk gain back some of it's good bacteria that is otherwise striped during pasteurization.
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