The Power of Kefir
Kefir is also traditionally used to purify the blood, bile, liver, kidneys, acts against the
diarrhea
or constipation, for convalescence in general. Through the centuries, Kefir, adapts
mutant,
to constitute a symbiotic bacteria different from the Caucasus, it is called
"Kefir fruit.
Dr E Metchnikoff devoted much of his life to the study of Kefir and observed its
healing effects
for the following diseases: catarrh, digestive organs, stomach inflammation,
ulcers,
inflammation of the intestines, kidneys, diseases of the bile and liver, anemia, all Exem
kinds,
hypo-tension, infectious jaundice, diarrhea, constipation. Kefir prevents rot
substances that remain
in the intestines. He has a good influence on the recovery and can be
used as a substitute for milk.
Kefir is a beverage that is obtained through natural fermentation, which produces carbon dioxide.
The traditional recipe is planning to put sugar in the preparation of kefir, it is not to sweeten
drink,
but to "feed" kefir that will transform the sugar.
So the sugar disappears in the course of fermentation.
In other words, kefir "eats" the sugar before
you have to eat it! For this reason, some dieticians and nutritionists
in the permit
schemes without sugar or starch.
It is also called "Champagne Caucasus. "
IT is true that when it is successful, it's really delicious,
You've finally found kefir grains to start your production!
Take good care, they are living microorganisms,
and first of all, make sure they are
at ease in a glass jar, clean, with spring water mixed with a little sugar
closed jar, and put the bottom of the refrigerator, waiting to have all the accessories, because you
must
go do some shopping. Anyway, you do not hurry because you have to incorporate
water and sugar,
it gives you between a week and 15 days, to begin with.
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Recipe for fruit kefir
Natural
drink:
Ingredients:
- a container and a half 1Litre
- 3 tablespoons sugar or 8 pieces of sugar (brown sugar preferred)
- 50 Gr Kefir grains fruit
- 1 l. ½ water source preference
- 2 or 3 dried figs dried apricots
- 1 / 2 lemon or orange slices
- In summer, a few red berries if you wish
Preparation:
Put the container in all ingredients.
It is preferable to melt the sugar before.
Fill with spring water.
Cover with a gauze or cloth, Leave at room temperature,
away from light
When the figs back surface (24 to 48 hours), the drink
is ready.
Strain, with a fine strainer (no metal) Throw figs and lemon.
Get Kefir grains,
rinse them and put into the container to start a
new cycle.
Put the liquid in the bottle directly (Genus old lemonade or soda bottle)
Store at room temperature about 2 days
Be careful, you can not do with drinking kefir capsules sold in pharmacies, only fresh beans can.
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After about 2 days, refrigerate to halt fermentation and eat ..
Make only the amount that we consume daily.
The beverage is then stored in the refrigerator a few days If you wait too long,
kefir
become too acidic and undrinkable.
When you have too many grains of kefir in the jar,
store the remainder in the refrigerator in a jar
jam filled with sugar water and sealed.
(Do not put in contact with metal objects)
Preservation of kefir:
. Simply dry to them grains with the air on a fabric or a sieve, that can take
several days.
.
Put them in a freezer bag or paper and store them in the fridge. The grains remain active
during
one year or more.
.
To reactivate the dry seeds:
Soak them overnight in a cup of warm water sweetened. Let stand a day, sift to start
your production.
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