Do you hear about Kefir Grains before?
As a fitness trainer (for the last 4 years), I live off kefir grains for the natural strength benefits they provide. From low fat content, enjoyable taste, inner the body friendliness and the immune approach POWER punch, it is shocking to more persons have not at all heard of the words!
The fundamental grains were original exposed in the Caucasian Mountains and the legend is that Mohammad gave grains to the citizens and trained them how to handling them. Coined the "Grains of the Prophet" the citizens guarded them strongly and used them for food and medicinal purposes. It is believed that the grains made their way to the United States in the early 1900s.
Kefir grains are used these days to aide in the process of purely fermenting dairy products. The grains themselves are a natural mixture of enzymes and body friendly bacteria (micro-flora) that easily break down milk products. Unfortunately, the industrial process of pasteurization sucks the "living life" out of all dairy products that you consume!
When you hold the grains (preferable the Caucasian grains) they multiply with every batch made. The grains resemble a small batch of cauliflower. With proper treatment after the fermentation process, they can be kept back in the refrigerator for 2 weeks. I have even frozen the grains and used several months later on with wonderful results.
There are several dissimilar opinion about how long the grains must be kept in the milk to make the finest results. Others feel anywhere from 12 hours to 3 days would be ideal. I don't know about you but I am not that patient and I don't like to presumption.
I have used the kefir grains to produce cheeses, spreads, smoothies and even yogurt like ice cream. The taste is semi-sweet and enjoyable. The crucial to using the grains to their highest potential is the process.
The fundamental grains were original exposed in the Caucasian Mountains and the legend is that Mohammad gave grains to the citizens and trained them how to handling them. Coined the "Grains of the Prophet" the citizens guarded them strongly and used them for food and medicinal purposes. It is believed that the grains made their way to the United States in the early 1900s.
Kefir grains are used these days to aide in the process of purely fermenting dairy products. The grains themselves are a natural mixture of enzymes and body friendly bacteria (micro-flora) that easily break down milk products. Unfortunately, the industrial process of pasteurization sucks the "living life" out of all dairy products that you consume!
When you hold the grains (preferable the Caucasian grains) they multiply with every batch made. The grains resemble a small batch of cauliflower. With proper treatment after the fermentation process, they can be kept back in the refrigerator for 2 weeks. I have even frozen the grains and used several months later on with wonderful results.
There are several dissimilar opinion about how long the grains must be kept in the milk to make the finest results. Others feel anywhere from 12 hours to 3 days would be ideal. I don't know about you but I am not that patient and I don't like to presumption.
I have used the kefir grains to produce cheeses, spreads, smoothies and even yogurt like ice cream. The taste is semi-sweet and enjoyable. The crucial to using the grains to their highest potential is the process.
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