Kefir is a cultured milk which contains bacteria and yeast. The bacteria and yeast have removed the lactose and most of the casein. Kefir is rich in healing lactic acid which is great for gut health. Kefir is a more advanced milk culture as it has a powerful combination of bacteria and yeast so start off slowly and watch for die of symptoms. Kefir contains the SB (Saccharomyces Boulardi) yeast which is beneficial for yeast overgrowths such as candida

Ingredients

• 1L Organic milk (non homogenised)
• 2 generous tablespoons kefir grains

Method

Pour milk into a wide mouth sterilised jar (sterilise in dishwasher or warm soapy water & allow to dry)

Mix in grains using a plastic utensil

Cover the jar with a muslin cloth secured with an elastic band. You need to allow oxygen in to help the yeast to grow

Leave on the counter for 48 hours

Using a plastic strainer, strain out grains, shaking gently to seperate from kefir. Store kefir in a glass jar in the refrigerator

With the kefir grains you can either start a new batch or store the grains in a glass jar covered with milk in the fridge. The milk bath will need to be changed weekly if not making a new batch each week. Simple strain grains in plastic strainer, discard milk and place the grains in a clean jar covered with fresh milk