RAW MILK KEFIR + HOW TO

(Pronounced "kuh-feer", not "kee-fer")

The name "kefir" comes from the Turkish word "keyif" which means to "feel good after eating".

Adding to smoothies means you can't taste it.

Here you can see little grains - I dont mind them; my husband doesnt like them so wr strain his kefir for a completely smooth liquid.

Being basically fermented milk, kefir contains even so many more vitamins and nutrients than just raw milk.  And, yes raw milk is absolutely amazing.

Kefir is said to have over 60 strains of probiotics that will remain active in your gut for up to 2 weeks!  Compare that to raw grass-fed yogurt, which only contains about 5-10 strains of probiotics that simply pass through your digestive system.  Beneficial yeasts are also contained in kefir, whereas yogurt has only probiotics and no yeasts.

Kefir is also a very rich source of calcium, proteins, magnesium, B vitamins, and anti-bacteria.

Kefir eats up the lactose in milk , but keeps the proteins, fats, and sugars that grass-fed raw milk has.

It contains so many wonderful probiotics that actually colonize in your gut and intestines, keeping your digestive and immune system healthier for several weeks after eating.

How to make: Put 2 Tbps. kefir grains into an empty quart jar.  Fill the rest of the jar with raw milk.  Cover with plastic lid.  Let sit at room temperature for 24 hours, so it ferments.  Refrigerate until you want to drink it.  Remove the grains on top into another empty jar when you want to drink it, and start the cycle all over again.  Get real raw milk kefir grains, not powdered.  We love eating kefir with honey and fruit, in smoothies, chocolate milk, and as shots!

The usable kefir that has the grains scooped off we store in a glass jar with a pour lid and keep the grains for the next batch in a small container in the fridge until we need to make more kefir.