{"id":17851,"date":"2015-02-05T08:00:43","date_gmt":"2015-02-05T13:00:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=17851"},"modified":"2021-08-23T15:06:01","modified_gmt":"2021-08-23T19:06:01","slug":"diy-no-fear-kefir","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/diy-no-fear-kefir\/","title":{"rendered":"DIY: No-Fear Kefir"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-17858\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Kefir_750x368.jpg\" alt=\"\" width=\"750\" height=\"368\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Kefir_750x368.jpg 750w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Kefir_750x368-300x147.jpg 300w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Kefir_750x368-200x99.jpg 200w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p>Nine out of every 10 cells in your body aren\u2019t your body\u2019s tissues. They are separate microorganisms, totaling a couple of pounds, that live within your intestines. They are called your intestinal flora, or more colloquially, your gut bacteria.<\/p>\n<p>These living organisms have a profound effect on your immune system, your digestive system, your overall health, and even your mood. One of the best things you can do to support their health is to give them a daily drink of milk that\u2019s been cultured with kefir grains\u2014sort of like a liquid cheese, only with more varied kinds of microbes.<\/p>\n<p>Kefir\u2014pronounced \u201ckeh-fear\u201d in its North Caucasus homeland, but pronounced \u201ckeefer\u201d by most Americans\u2014is a mixture of about 30 kinds of bacteria and yeasts. This mix is called grains, but it really is just lumpy curds that form when milk is cultured into kefir.<\/p>\n<p>Here are some of the benefits a daily glass of kefir provides:<\/p>\n<ul>\n<li>Kefir coats your intestinal walls with a rich mix of beneficial microbes that help prevent pathogenic microorganisms from colonizing your gut.<\/li>\n<li>Kefir produces a polysaccharide called kefiran that imparts a very appealing tangy flavor and smooth texture to the drink. Kefiran also holds fecal matter together, adding bulk and improving regularity. You will be amazed.<\/li>\n<li>Kefir\u2019s beneficial microbes stimulate your immune system to attack disease organisms and reduce inflammations.<\/li>\n<li>Your intestinal flora communicate with your brain, and your brain with your gut, through a nerve that links them. Kefir\u2019s flora-strengthening action improves this communication.<\/li>\n<li>Kefir has been shown to reduce blood pressure and lower blood cholesterol in animal tests.<\/li>\n<\/ul>\n<p>Taking advantage of kefir\u2019s benefits by making it yourself is simple; you don\u2019t need much equipment, and the result is a tasty morning drink that\u2019s good for you. Kefir can also be used as a substitute for milk, adding flavor and nutrition to baked goods, pancakes, a bowl of cereal, and more.<\/p>\n<p>You can buy kefir at many stores, but making it at home is cheaper. Also, you can choose milk that doesn\u2019t contain bovine growth hormone, and use organic milk. Your homemade kefir will not have artificial flavorings, colors, or other chemicals unless you wish to have them there.<\/p>\n<p>You will need a plastic spoon, a plastic fine-mesh sieve, and a glass or ceramic bowl. Kefir is acidic, and acid and metal can create conditions that kill microbes, so avoid metal. Make sure your bowl is deep enough so the bottom of the sieve is held above the bowl\u2019s bottom when you place the sieve on it.<\/p>\n<p>You also will need a live kefir culture. Rather than taking potluck from a friend\u2019s kefir grains or from a store-bought kefir to get a starter culture, buy a culture online from a reputable source, such as <a href=\"http:\/\/www.organic-cultures.com\/\" target=\"_blank\" rel=\"noopener\">Organic Cultures<\/a> or <a href=\"http:\/\/www.culturesforhealth.com\/\" target=\"_blank\" rel=\"noopener\">Cultures for Health<\/a>. That way you\u2019ll be getting the real thing for sure.<\/p>\n<p>Specify that you want milk kefir culture. Kefir can also be made from water-based liquids, but that\u2019s a different mix of microbes.<\/p>\n<p>Makes about 1\u00bd cups daily<\/p>\n<p><strong>SUPPLIES:<\/strong><\/p>\n<ul>\n<li>Plastic fine mesh sieve<\/li>\n<li>Plastic spoon (holds 1 teaspoon)<\/li>\n<li>1-quart widemouthed Mason jar<\/li>\n<li>Ring band to hold paper towels atop jar<\/li>\n<li>Glass or ceramic bowl to catch curds and whey<\/li>\n<\/ul>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>1 jar kefir grains (from online supplier; grown over several weeks following directions on packaging)*<\/li>\n<li>1\u00bd\u20132 cups (or more, if desired) milk of your choice (whole, 2 percent, 1 percent, skim, or even fresh goat\u2019s milk)<\/li>\n<\/ul>\n<div id=\"attachment_17852\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step1_400x600.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-17852\" class=\"size-full wp-image-17852\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step1_400x600.jpg\" alt=\"Step 1\" width=\"400\" height=\"600\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step1_400x600.jpg 400w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step1_400x600-200x300.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-17852\" class=\"wp-caption-text\">Step 1<\/p><\/div>\n<p>1. Kefir makes itself in a Mason jar kept in the cupboard over 24 hours. Note that the jar is covered with a piece of paper towel held down by the Mason jar\u2019s ring band.<\/p>\n<div id=\"attachment_17853\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step2_600x400.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-17853\" class=\"size-full wp-image-17853\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step2_600x400.jpg\" alt=\"Step 2\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step2_600x400.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step2_600x400-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-17853\" class=\"wp-caption-text\">Step 2<\/p><\/div>\n<p>2. Pour the contents of the Mason jar into the sieve as it sits on the bowl. Much of the whey will pass through the sieve into the bowl right away.<\/p>\n<div id=\"attachment_17856\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_600x400.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17856\" class=\"size-full wp-image-17856\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_600x400.jpg\" alt=\"Step 3\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_600x400.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_600x400-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-17856\" class=\"wp-caption-text\">Step 3<\/p><\/div>\n<p>3. Transfer seven plastic spoonfuls of curd back into the Mason jar. This is the starter for the next batch. (Tip: Use a clean Mason jar every 5 or 6 days.)<\/p>\n<div id=\"attachment_17854\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step4_600x400.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17854\" class=\"size-full wp-image-17854\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step4_600x400.jpg\" alt=\"Step 4\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step4_600x400.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step4_600x400-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-17854\" class=\"wp-caption-text\">Step 4<\/p><\/div>\n<p>4. Add milk to the Mason jar. I add a cup and a half to 2 cups. Re-cover the Mason jar with paper towel and the ring, then place it back in the cupboard for use 24 hours later. The longer you allow the culture to sit, the thicker the curds and the tangier the whey. One day is perfect for my taste.<\/p>\n<div id=\"attachment_17855\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_400x600.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17855\" class=\"size-full wp-image-17855\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_400x600.jpg\" alt=\"Step 5\" width=\"400\" height=\"600\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_400x600.jpg 400w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step5_400x600-200x300.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-17855\" class=\"wp-caption-text\">Step 5<\/p><\/div>\n<p>5. Using the plastic spoon, scrape the curds back and forth against the sieve\u2019s mesh and into the ceramic bowl.<\/p>\n<div id=\"attachment_17857\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step6_400x600.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-17857\" class=\"size-full wp-image-17857\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step6_400x600.jpg\" alt=\"Step 6\" width=\"400\" height=\"600\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step6_400x600.jpg 400w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/02\/WINT14-CanDoKefir_Step6_400x600-200x300.jpg 200w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><p id=\"caption-attachment-17857\" class=\"wp-caption-text\">Step 6<\/p><\/div>\n<p>6. Mix the sieved curds with the whey to make a smooth liquid kefir. Pour the kefir into a glass, and enjoy it with your breakfast.<\/p>\n<p><em>* Your culture will most likely arrive as a powder in a packet with directions. Follow the directions, using a clean Mason jar. It will take your culture several weeks to wake up and recharge itself, ideally at a temperature between 70\u00b0F and 75\u00b0F. After that point you can use it in the process below, and it will reliably produce a thick mix of curds and whey every 24 hours.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Follow our simple recipe to prepare kefir, a fermented dairy drink with many health benefits<\/p>\n","protected":false},"author":1,"featured_media":17858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[6,31],"tags":[],"coauthors":[743,324],"class_list":["post-17851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diy","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DIY: No-Fear 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