Do you love yoghurt for breakfast especially because you know that the ones labeled with ‘live cultures’ contain friendly bacteria that nourish your gut?
Well, Kefir (which means ‘feel good’) is the Mr Universe of the yoghurt world. It has 30 times the amount of friendly bacteria that ordinary yoghurt has. That is 30 times more benefits for your digestive tract.
You can buy ready-to-drink Kefir from places like Abel and Cole, Plant Organic, your local Health Food Shop, Polish food shops and even some supermarkets now.
But it is SO easy to make and way cheaper so why not have a go?
Kefir Making For Beginners
2pt full-fat organic milk
1 starter culture packet or 2 tbsp of kefir from the last batch you made
Bring the milk to the boil, then allow to cool for 30 minutes
Stir in the starter culture or the kefir.
Pour into a glass jar, do not close the lid but place a loose covering over the mouth (a teatowel is ideal).
Place in a warm place such as an airing cupboard for 12 hours for a thin drink or up to 24 hours for a thick creamy consistency.
Try these starter cultures to get started
(each packet makes about 20 batches of Kafir):