ABBY'S POINTS TO PONDER

Kefir Your Milk and Get Free Vitamins

Kefir is a natural probiotic culture that has been used traditionally to culture milk and cream. It contains about 31 micro-organisms, including Acidophilus, Casei and Bulgaricus, and produces lactic acid, B & C vitamins, antibiotics and antiviral agents, and has documented anticancer properties. Cultured dairy products lower cholesterol and protect against bone loss. Generally kefir is suitable for those who have Candida or are lactose intolerant. Kefir brings life to pasteurised milk and makes it much more digestible. Use kefir to culture raw cows milk, A2 jersey milk, raw goats or supermarket milk.

HOW TO MAKE KEFIR
500 ml fresh full cream milk
1/4 cup real Kefir grains

Mix cold milk and kefir in a clean glass jar. Cover with a loose lid and leave at room temperature. The kefir should be ready within 12-24 hours. The longer you culture it, the thicker and more tart it will become. Store the kefir in the fridge and reuse the kefir grains.

(References: Nourishing Traditions by Sally Fallon and http://www.users.chariot.net.au/~dna/kefirpage.html)

DISCLAIMER: This information is for informational purposes only, and should not be used as a substitute for appropriate care from a qualified health practitioner.