Some people consider kefir a secret of long life.
Before I go further I have say that I am talking about kefir with no sugar, no flavors, no preservatives added. The stuff you buy in store often tastes bad, or it is full of “flavors”.
I start with quality milk, it has to be milk with A2 protein as our bodies have a problem with digesting common American A1 protein milk. At this moment there are couple of companies distributing A2 milk, including one pictured, and I think Costco/Kirkland does, too.
Second, it has to be whole milk, the fats in the milk (i.e. butter) are very healthy.
I would love if it also said “pasture raised”, but I have not found one yet.
To make kefir, I buy a few types of “natural” yougurts or commertial kefir and mix them with the milk. This is done to get the initial bacterial cultures. If you mix only one type, there is a good chance it will not become kefir, despite that label says “live cultures”. The more types of microbes you can collect, the better. You have to do it only the first day.
Every day I pour out and drink about 80% of the kefir from the jar, add fresh milk to fill, mix, and leave at the counter in room temperature for the next day.
It is important not to keep the kefirt too long, as first it tastes super yummy, then it becomes sour like the one from the store, then it will start spoiling and smell bad and you will have to throw it out and start over fresh.
If you cannot drink your kefir because you are going for vacation, you can leave your kefir in the fridge and it should be OK for a few days.
It is important that the jar is loosly covered and out of the direct sunlight and heat.
When the kefir is made, most, but not all sugars are consumed by the microbes, this is when it tastes best. Kefir can be diet, or keto food. In addition all the proteins and fats are still there as well as all other microelements that mother cow gives the calf to grow.
Kefir in addition to have the healthy microelements, helps to maintain healthy gut microbiom, and I think that is the true secret of kefir.
