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About Milk Kefir


Milk Kefir is one of the foods I recommend to people as an aid to building up a complex and diverse microflora in the gut. 

Kefir is a symbiotic colony of bacteria and yeast (or scoby) similar to mother of vinegar. The Kefir scoby is an organism which lives in milk, multiplying and growing in this medium. It made up of many beneficial organisms, bacteria and yeasts.

It produces a cultured milk product that looks and tastes like a slightly effervescent buttermilk.

Apparently Kefir means “feel good” in Turkish and it does seem to do that.  Many people vouch for its health benefits and it been reported to help many conditions.

The organisms  in Kefir are very robust because they support each other and together they fight off other pathogenic invaders.

The best way to make Kefir is to get hold of some of the scoby sometimes referred to kefir grains. These grains cannot be manufactured they have to grow from existing grains.

Ive been making Kefir and Kefir products for over 15 years. In this class I will show you how I make my Kefir. I will also be sharing some of my kefir and some favourite sweet and savory recipes using Kefir. You will also learn how to make Quark, Labne and Sour Cream using Kefir.

My next milk Kefir making class is on June 22nd in Avalon at the Breath and Body Clinic.

To book email us on breathandbody@optusnet.com.au or call 02-99183460