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No cooking is involved in this recipe!
A Kefir milk shake has over 30 micro-floras due to the fermentation probiotic action of its bacteria and yeast culture clusters.
Commercial Yogurt has few Probiotics and is expensive.
What You Will Need:
- 2 Tablespoons of Milk Kefir Grains (you can purchase on the web or find on Craigslist from people who offer Kefir grains FREE or for Sale.
- 2 Cups of Milk (organic if available)
- 1 Clean Glass Jar with lid, for fermenting
- Glass bottles to store the liquid Kefir after the fermenting stage
- 1 “Non”-metallic strainer and wooden spoon.
Preparation:
- First put your Kefir grains and milk in the glass jar.
- It shouldn’t fill up more than 3/4 of the jar.
- Stir gently with a wooden or plastic spoon and then place the lid loosely to cover.
- Allow little air to escape, because fermentation creates gases.
- Place at room temperature and let it stand for about 24 hours.
- We like to put it in the kitchen cabinet.
- After the Kefir has fermented, separate the liquid Kefir from the grains by using a non-metallic strainer.
- Store the Kefir grains with some milk in the refrigerator for future use.
- Do not place the jar in sunlight.
- Replace the fermented Kefir (without the grains) back into glass jar for 6 more hours.
Enjoy Benefits:
- Now your bottles of milk Kefir are ready for drinking, but you can also store them in your fridge for some time to serve chilled later on.
- You can also let the bottles sit at room temperature to “ripen” the drink a bit. You can add Agave syrup or Vanilla extract to add flavor.
- For those who love to experiment, milk Kefir may be turned into a smoothie or ice cream.
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