POINTS TO PONDER
Your Milk and Get Free Vitamins
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.
TO MAKE KEFIR
500 ml fresh full cream milk
1/4 cup real Kefir grains
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.
Nourishing Traditions by Sally Fallon and http://www.users.chariot.net.au/~dna/kefirpage.html)
Nourishing Traditions by Sally Fallon
DISCLAIMER: This information
is for informational purposes only, and should not be used as a substitute for
appropriate care from a qualified health practitioner.