A delicious and healthy recipe by NatureDoc
Kefir pronounced ‘Kee-fur’ originates from the Turkish word ‘keif’ meaning good feeling. Kefir is enjoyed as a milk drink, with or without dairy, and is similar to a slightly fizzy pouring yoghurt.
Kefir is rich in nutrients that help support a healthy immune system including protein, calcium, vitamin B12, riboflavin, magnesium, vitamin D and phosphorus. Kefir also contains a wide range of bioactive compounds.
Ogilvy’s Raw Australian Jarrah Honey 20+ TA is a natural healing honey and a great source of antimicrobial properties which helps to fight infection.
If you are strapped for time you can easily buy delicious ready-made Kefir from your local health food shop and even some larger supermarkets.
Servings – 2 people Prep Time – 1 minute Passive time 24 hours
1 cup Organic full fat milk – try cow, goat, coconut milk or nut milks
1 teaspoon Kefir grains
1 teaspoon Honey – we have used Raw Australian Jarrah Honey 20+TA
Take one cup of full fat organic cow or goat milk and one teaspoon of active kefir grains. You can also use good quality pure coconut milk, or nut milk for those wanting to keep this dairy free.
Combine in a clean glass jar, cover the jar with muslin or a paper towel and secure with a rubber band. Leave the milky kefir mixture on your kitchen worktop to ferment for twelve to forty-eight hours at room temperature and away from direct sunlight.
When the kefir has started to bubble and fizz then it is ready, so strain it through a plastic sieve, using a plastic spoon (metal seems to kill the fermenting process, so always use plastic). The kefir can be eaten immediately or you can store it in the fridge in a clean glass jar for 3-4 days. You then reuse the kefir grains and start the process again in a clean glass jar with fresh milk.
When you are ready to drink the kefir, blend the strained kefir with honey and strawberries in a high-speed blender, and drink out of a glass like pouring yogurt.