I was recently introduced to Kefir and am a HUGE FAN! Being a vegetarian I stayed mostly in the plant-based lane for milk and yogurt. So when Kefir became popular, I never thought to give it a try. I have to admit I would occasionally bake with Buttermilk or use Real Butter in a recipe. However, those times were few and far between and I hadn’t drank milk in over 20 years.
Even though I gave up milk and most dairy products years ago, I was never able to give up cheese or honey and become fully vegan. Maybe that is a good thing because then along came Kefir! For those of you new to Kefir, it has some amazing and powerful health benefits. The powerful probiotics and their affect on the microbiome are noticeable almost right away! You don’t have to wait weeks or months to feel the results.
Simply put Kefir is a fermented food, rich in powerful probiotics, that aids in colonizing beneficial bacteria in your intestinal tract.
Kefir improves gut health (the microbiome) which in turn also improves your brain, digestive tract, and immune system. Overall promoting wellness!
Organic Kefir is available at your local grocery store and can be purchased ready to drink. You will typically find it in plain and fruit flavored varieties. If you are purchasing Kefir at the store I highly recommend plain as the flavored kefir contains too much added sugar. Plain kefir is pretty hard to stomach straight up so one of the best ways to drink it is in a fruit smoothie. If you are brave and love experimenting in the kitchen, I encourage you to try making it on your own kefir!
All you need to make Kefir at home are Kefir Grains and Organic Milk. There are two types of grains available (Milk Grains or Water Grains). Today I am sharing about Milk Grains which ferment either Dairy or Plant-Based Milk in about 24 hours and render Kefir! Much like a sourdough starter, the grains need to be continuously fed and do multiply. However, you are able to give the grains a “rest” and keep them alive by storing them in the refrigerator with fresh milk for up to a week.
Kefir can be made with Whole or Plant-Based Milk. When its made with Real Organic Whole Milk it creates a thick, creamy, and nearly lactose free kefir. This is probably why I was able to tolerate it so well after years of not drinking dairy.
Just for fun, I experimented with The Plant-Based Kefir using Organic Almond Milk, Oatmilk, and even Coconut Milk. However, the results were a thinner, more pungent, tangier kefir. I tried various brands with different fat, carbohydrate, and sugar content. Nothing compared to the results of Organic Whole Milk for making Kefir. The good news is the kefir grains survived all these experiments!
Kefir made from Organic Whole Milk has a consistency of thin yogurt so it’s perfect for making nutritious smoothies! It combines nicely with the sweetness of berries and a banana. This is my favorite way to drink kefir daily (here is my favorite smoothie recipe).
To increase the digestion benefits of kefir, drink it before a meal when your stomach is empty. This will give you the probiotics a chance to do their job and help with digestion and gut health. It can be quite filling too so you may even find you eat a little less after drinking it. You can also try it as a post workout protein drink or smoothie.
Are you inspired and ready to get started???
Eat the Rainbow
Eat the Rainbow…have you heard this lately? If you have any exposure to the wellness world, you have likely heard this term…maybe even a little…
This information is strictly educational. Not intended to treat, diagnose, or prevent illness or disease. It is something that has worked well for me and others I have shared it with along the way. However, you know your body best. If you give it a try, please leave a comment below. I would love your feedback.
About the Author
I love animals, gardening, and being creative in the kitchen. I can’t waste food and rarely follow the recipe! As a Certified Holistic Nutrition Health Coach I can help you get from where you are to where you want to be.
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