The new love of my lifeLynda Brown - 13 March 2012 Good News – I have a new love affair: kefir, that strange but miraculous sponge-like substance, which ferments milk and transforms it into a super- dooper 100% natural probiotic yoghurt- like miracle cure. A friend gave me some fresh kefir grains and I've been besotted ever since.
It's been around for over 2,000 years, originating from the Caucasus Mountains; traditionally, the grains, considered a source of family and tribal wealth, were passed down from one generation to the next. The word originates from the Turkish 'keif' meaning good /long-life/state of feeling good, and I can quite understand why.
I love it for all of this but especially because it's living (biologically it's a unique symbiotic colony of a myriad of beneficial bacteria and yeasts), a doddle to nurture and look after, you watch it grow which is wonderful, and is the bees knees nutritionally. It's easy to digest, packed full of goodies, renowned for improving food intolerances, and floods your digestive system with an army of probiotic bacteria.
I also love it's creamy, slightly frothy texture and refreshing taste. And when your kefir has outgrown you, you simply give some away – thus spreading its goodness and benefits onto others: Very organic that, and another reason it's lovely to have in your life. We hear so much about community these days; well, I'm building up my own web of kefir afficiandos, and love the thought of kefir communities spontaneously springing up everywhere. So much nicer than facebook...
Loads of stuff on the web (aussie websites are especially good). For now, start with the ace www.nourishkefir.co.uk, which includes recipes, and sells fresh kefir made from organic milk, as well as dried kefir grains. It could change your life.
Lynda is an award-winning food writer and broadcaster, and keen advocate for organic living. She is author of several food books over the last twenty years including Planet Organic: Organic Living, The Cook's Garden, and The Modern Cook's Handbook, as well as writing The Preserving Book that was published in 2010 in association with the Soil Association. Lynda is an expert on food and nutrition and a seasoned broadcaster, regularly speaking on food and farming both on the radio and television.
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I so agree! I use home made kefir every morning to make a smoothie with other added goodies. Making kefir is a ritual I have come to love, and its so easy. But its best to use raw milk as well as organic. Unlike yogurt you don't have to heat the milk, so its good to use milk that has still got all the beneficial enzymes and nutrients, as in raw milk, when you drink it in the form of kefir. I'm lucky living in London with so many Farmers Markets selling raw milk. Beware of ready make kefir products by the way. They are pasteurised.I found my kefir grains when I stopped someone walking his bike away from the Farmers Market to comment on his unusual shoes with toes. We got talking and it turned out he was Polish and made his own kefir, with plenty surplus grains to pass on to me! I would be devastated if raw milk were banned in England and Wales, as it is in Scotland. My health is blooming thanks, I think, to raw milk in my kefir. I like the fact that I am supporting farmers who can bypass the uneconomic supermarket prices by selling at a better price direct to me.
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