Kefir is a thick, microbial-rich cultured milk that can be extremely beneficial in re-balancing the inner body ecology. It is a tart yogurt-like fermented food that contains friendly bacteria and yeasts that work together to provide natural antibiotic properties.
It has a long history, originating in the Central Asian Caucasus mountain regions where it was revered as a sacred food. This is represented by its translation in Turkish meaning "feel good".
In the words of Donna Gates: "Kefir has tremendous healing power. With its laxative effect it helps clean the colon. Its beneficial bacteria and yeast help control the pathogenic yeast and repopulate the colon with a favorable, new life force."
It is made from sheep's, cow's or goat's milk or, as an alternative to dairy, it can be made with coconut milk. In our coconut kefir recipe we like to use coconut milk or "juice", it gives a coco-nutty taste to this delicious, tangy, cold drink.
Benefits of Kefir Yogurt Drink
It is one of the best superfood drinks for re-establishing friendly flora in the intestinal tract. This "medicinal drink" coats the stomach lining and contains tryptophan, an amino acid that works with calcium and magnesium to relax the nerves.
"The body converts tryptophan into serotonin, an important chemical called a neurotransmitter; balanced serotonin levels can cure depression and constipation, induce sleep and prohibit waking during the night." Gates
Kefir is, of course, great for anyone with candida and often a necessary ingredient to the diet for complete colon health and restoration of the digestive tract.
To ferment the coconut milk and/or nut milk, you need kefir culture starter, which comes in the form of powder or in the form of a grain. The grain is not really a "grain", but a rubbery, cauliflower-like mass that continues to grow the more you use it. This is the traditional culture used in the fermentation process. Today, however, many people use the powder out of convenience.
The culture, or "grains", is a blend of friendly yeast and bacteria that form a mix of lipids, sugars and proteins that gel up into a thick, yogurt-like liquid consistency. In the end it forms a complex matrix of many different micro-organisms than can greatly improve colon health.
The "tara" grains of the Tibetan peoples are a cousin to this cultured grain, which has provided them with a similar fermented drink for eons.
As legends tell, "kee-fir" grains are said to have been passed down by Allah and delivered to the prophet Mohammed, who held them in his possession, sharing only with family. Some how it ended up in the hands of a Russian friend who then took it back to her country has a cherished drink that still lives today throughout that region.
The grain starter is made up of a polysaccharide known as kefiran, which reproduces itself during the fermentation process. This allows for a continuous supply of grains much like that of the
kombucha
"mushroom" and koji used to ferment
miso.
Kefiran has also been shown to decrease blood pressure and cholesterol levels.
Make Your Own:
It is easy to make at home right on your kitchen counter. It is a simple 24 hour process that ferments the lactose content into a sour, tangy beverage. For the basics see our coconut kefir recipe.
Traditionally, this fermented drink has been combined with fruit and sweeteners to make a tasty, thick drink.
You don't necessarily need to use "grains", you can also by starter packets that come in a powdered form. I personally prefer the whole grains as opposed to the powder.
I like to watch the grains grow and proliferate with the thought that I can keep using them over and over again!
