Probiotics are an essential component of holistic healing and homemade milk kefir (herein referred to as simply kefir), made from raw milk, is the best way to obtain them. Not familiar with kefir? That’s okay, I can cover the basics here for you. Kefir is a fermented probiotic drink that is renowned for its healthful properties. It is a thick and slightly effervescent drink with a sour taste and creamy texture – similar to an unflavored yogurt drink. Kefir itself goes all the way back to biblical times and the people of the Back Sea regions and the Caucasus Mountains. It has proved to be a key to these people’s longevity and health. The process of turning raw animal milk into kefir achieves multiple benefits in a simple to do process from the comfort of your own home. First, it is an excellent way to preserve the dairy to ensure it can be consumed before it spoils. Secondly, it produces one of the highest quality, most advantageous probiotic for the human gut. And the final advantage is that the process of making kefir consumes upwards of 90% of the milk’s lactose or milk sugars. This is what most people who are allergic to dairy, or lactose intolerant, have a problem digesting. However, raw milk has digestive enzymes that aid in the digestion of lactose and when that lactose content has been drastically reduced, these natural enzymes are all one needs to complete the digestion of the dairy product.
Kefir is made from combining milk and kefir grains and the application of time to complete the fermentation process. Kefir grains are living organisms of probiotics and yeasts trapped in a complex matrix of polysaccharides and proteins that look like milk-soaked pieces of cauliflower. Making kefir from raw milk takes this probiotic powerhouse to the next level. Raw milk contains natural enzymes and beneficial bacteria which work in harmony with kefir grains to create a more nutrient-dense and productive fermentation process. The result is an even greater benefit to digestion, immune support, and overall gut health. Let’s look at the nutritional benefits of kefir. Milk kefir is an especially nutrient rich food because it is made from one of the most nutrient-dense whole foods known to humans – raw milk. Known to contain fat-soluble vitamins such as D, A, E, and K, it also contains vital nutrients such as vitamin C, B12, B6 and B2. There are abundant essential minerals such as calcium, magnesium, potassium, phosphorus and sodium that are found in kefir which support the body’s immune system, cell function, metabolism and more.
The live probiotics and prebiotics of kefir help to repopulate the gut microbiome with the following beneficial probiotic bacterial strains. These strains have been shown to survive digestion and colonize the intestines:
Lactobacillus strands of acidophillus, brevis, delbreuckii, fermentum, kefiri, kefirgranum, kefiranofaciens, and parakenfiri.
Lactococcus strands of lactis cremoris, and lactic biovar diacetylactis.
Leunostoc mesenteroids strands of cremoris and mesenteroids.
Streptococcus thermophilus.
Kefir has been shown to have antibacterial, anti-fungal, and tumor destroying, anti-cancer properties along with anti-inflammatory compounds and other immune-modulating and enhancing benefits. Studies show that kefir promotes bone and skeletal health, has weight loss benefits, improved digestion, lower blood pressure and cholesterol and reduced asthma, allergies and even sinus infections.
From its ancient origins to today, milk kefir is a superfood that has enriched the health of humanity. Currently, many health-conscious consumers use kefir grains to easily produce their own kefir at home. The commercially prepared kefir on the market today that is mostly made from direct-set powdered kefir cultures and pasteurized milk. Both products contain considerably fewer pre & probiotic and beneficial yeast strains than do the power duo of kefir grains and raw milk, but they do produce a more consistent commercial product, so I suppose they have their benefits. As for those who wish to maximize the benefits of this product for your long-term holistic health, you will need a continual source for raw cow or goat milk and a one-time source for purchasing quality Kefir grains. From my previous experience with making kefir at home I knew that the source of the grains was critical to the overall product. A good source will produce good tasting and nutritious kefir while a poor source, one that has not handled the grains well, can produce an inferior product both in taste and nutrition. I therefore purchased from 3 sources; a small price to pay for ensuring a good souce. One was another local, homemade kefir producer, the second was a commercial buy of raw grains from a company called Fusion Teas, and the final was a commercial buy of freeze-dried grains. The local source produced a poor-quality product for 3 days running so I discarded them. The raw commercial gains from Fusion Teas began producing a quality product from the first batch and has not disappointed since. The freeze-dried grains are still in a drawer in case I foolishly damage my current stock of well producing grains.
Finally, we come to the process of making milk kefir at home – simple. Just add as much raw milk to a wide mouth canning jar as you will consume in 24 hours. I recommend not making more than 1-2 cups for the initial 2-3 batches until you are sure that your grains will produce a quality product. Match the liquid with roughly one Tablespoon kefir grains per cup of milk. Adjust the amount of grains as you go depending upon the quantity of liquid and the activity of the grains. Just let the grains do the talking. You will attached a breathable lid, I like to use Masontops kefir making lids, but I used to use a cut t-shirt rag stretched across the top of a canning jar and secured by a canning ring. You will take the jar filled with raw milk and kefir grains and place it in a warm, dark cabinet or pantry area to ferment for 36 hours for the first cycle, 24-36 hours for the second cycle, and then a continual 24-hour fermentation cycle should be adequate. Your end product should be a thick and slightly effervescent drink with a sour taste and creamy texture – similar to an unflavored yogurt drink. Some folks like to take this kefir and add flavoring to it or make it into a smoothy, but I promise you, within two weeks you will become accustomed to the taste and even begin to look forward to it. But either way, just be sure to consume the product because the long-term benefits are well worth the effort. Enjoy!
Peace be with you,
Thomas Storey
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