One of the biggest changes in my life with paleo eating has been the elimination of all things dairy except grass fed butter and cheese. So, I really miss my greek yogurt. Not so much for the taste but for the benefits of my gut and the consistency it made my smoothies. This week I was chatting up a co-worker who is a serious marathon runner and he mentioned he makes his own kafir. Intrigued by this I thought it might be something I could try so he harvested some his grains and brought them in for me. He gave me instructions and so I set to making my own kafir. It's surprisingly easy and I'll go into that in more detail in another post. For now I'll just cover what kafir actually is and I'm going to leave it to someone who can do a much better job explaining than I can.
Here is my source.
So it sounds amazing right? Well... it takes a little getting used to. It has a nutty flavor and a yogurt flavor but smells awful. Regardless I added some to my fresh raspberries, coconut milk, and protein powder this morning and I had the combo I had been missing for months. :)
What is Kefir?
Kefir is a fermented milk product that originated centuries ago in the Caucasus mountains, and is now enjoyed by many different cultures worldwide, particularly in Europe and Asia. It can be made from the milk of any ruminant animal, such as a cow, goat, or sheep. It is slightly sour and carbonated due to the fermentation activity of the symbiotic colony of bacteria and yeast that make up the “grains” used to culture the milk (not actual grains, but a grain-like matrix of proteins, lipids, and sugars that feed the microbes). The various types of beneficial microbiota contained in kefir make it one of the most potent probiotic foods available.Besides containing highly beneficial bacteria and yeasts, kefir is a rich source of many different vitamins, minerals and essential amino acids that promote healing and repair, as well as general health maintenance. (2) Kefir contains high levels of thiamin, B12, calcium, folates and Vitamin K2. It is a good source of biotin, a B vitamin that HELPS the body assimilate other B vitamins. The complete proteins in kefir are already partially digested, and are therefore more easily utilized by the body. Like many other dairy products, kefir is a great source of minerals like calcium and magnesium, as well as phosphorus, which helps the body utilize carbohydrates, fats and proteins for cell growth, maintenance and energy. (3)
It's been awhile since I've updated this blog. I hate to cop out and say life is busy but...life is busy. We've been canning and preserving food, yard sales, and at work I'm in the middle of a huge.... HUGE project that is consuming my time. The important thing is that I am still paleo and eating good. I have slip ups but I really pay for them now. The longer I'm away from grain the less tolerable to it I become. I know there's no going back for me now.
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