Kefir is a fermented liquid. I usually recommend organic milk kefir or organic goat milk kefir. People who have trouble with dairy usually do well with kefir because it is lactose free as the probiotics have eaten up all the sugars in the milk. Kefir is teaming with good probiotics and you all know how much I love those, especially in their host.
-Start with Kefir grains (which are not actually grains, they are more like little colonies of probiotics)
You can find some on my amazon shopCLICK HERE. Look in groceries.
Add some organic Milk, it can be goat, low fat or whole.
-Cover with a porous cloth or a kitchen towel and secure with a rubber band.
-Leave in a 70 degree F room for 24-48 hours. When it is ready it will be thickened like a buttermilk consistency.
- Just strain through a plastic or nylon sieve to separate the grains, and use the grains again and again to make more and more Kefir.
It’s so inexpensive and easy to do. The health benefits are priceless… READ HERE