Making my own Kefir

(From the “Healing Within” Writings – useful information for Daily Life)

I choose kefir as my source of lactobacilli because: I can make it at room temperature without any special apparatus, I can be casual making it compared to other yoghurts, and when I consume 200-500mls a day it effectively out-competes Candidaas well as keeping my inner biology super healthy.

My method:
Place a tablespoon of kefir from an existing batch in a clean jar, stir the kefir , tip in the best quality organic milk I can get (Cleopatra’s has been the best so far), loosely screw on the lid and place in a cool spot to set. (YES! It is that simple). This proportion makes up to 2 litres easily.
Setting takes one to two days in warm weather, and up to five in cold weather.

Kefir developed in northern Europe where the weather is cool to cold compared to here. During our summer when the weather is hot and you do not have a cool spot to keep, store in the fridge during the day and put out at night to set, returning it to the fridge during the day.

If you have a batch that goes off because of too-hot weather – the curd goes straight to the top with whey below, in the first day. Take as a starter from the coagulated curd, place into a new jar, add milk and this time put it in a cool spot. Use the remainder to make a smoothie or cook with, or the curd as cheese.

There are a number of stages as the different ‘bugs’ take over.
Stage1 is a soft, set, mild almost milk-tasting curd (1-2 days)
Stage 2 is firmer with bubbles going up the side of the jar to the top. (2-4 days)

Cut curd showing bubbles internally

Side view through the glass jar before cutting curd

Stage 3 the curd becomes sour to slimy (4-5 days)
Keeping in the fridge will almost stop stage 2 & 3 developing and they will take longer to occur.
Stage 4 the curd becomes sour, to very sour, after 10-14 days in the fridge.
N.B. It is normal for a soft crust (similar to outer covering on Camembert cheese) to form on top of the cream during stages 2 – 4. This is edible.

Usage:
I eat between one and two cups a day of either kefir or naturally fermented pickles for beneficial internal flora.

I discovered to suppress Candida, to take half to one cup of kefir, mixed with one half teaspoon of psyllium husk (allowed to swell), taken last thing at night for three days, is very effective. (Better to heal one’s inner world and the physical manifestation of candida will disappear completely!)

N.B There is a history of a kefir culture being a piece of material resembling cooked cauliflower (a well developed colony) or some “grains” (a number of young colonies). The culture I supply rarely has grains in it having often come from a section high up in the curd.) If you reuse the complete bottom 2cm ongoingly as a starter culture, over time it will produce grains as the colonies grow.

The whey from kefir can be used as a starter for making naturally fermented sour pickles & sourdough bread.

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