Kefir is a probiotic (good bacteria and yeasts) that can be cultivated in both milk and water. They are live microorganisms that promote many benefits to our health, provided they are administered in the right quantities and handled very hygienically.

How to grow milk kefir

Kefir grown in milk contains nutrients such as vitamins, minerals, calcium, proteins and others. To grow it, add the kefir grains to fresh milk. The amount of milk and kefir depends on how much you want to produce, the best is to use 500 ml of milk and a tablespoon of kefir grains. Put it in a clean glass and cover it with a felt or cloth that allows air to circulate.

After this period you will notice fermentation and the milk will have the consistency of yogurt. Strain the grains and put the yogurt in a container and refrigerate it for later consumption. The grains can be washed and frozen or you can repeat the process if you wish to consume more.Its effect is even better when combined with a diet rich in fiber and fruit. With kefir you can make yogurt, vitamins, sauces and more.

How to grow water kefir

Kefir cultivated in water is fed with well-dissolved brown sugar or rapadura. The process is very simple, just heat 250 ml of mineral water, add ¼ of brown sugar or rapadura, once this mixture has dissolved very well, add another 750 ml of mineral water and leave to cool at room temperature. Then place it in a clean glass and add the kefir.Cover the glass with a clean cloth that allows air to circulate and secure it with an elastic band. Leave it to ferment for between 12 and 36 hours, as fermentation depends a lot on the ambient temperature. Place the container away from light. When you notice that fermentation has taken place, strain the kefir grains and store the fermented liquid in a glass with a lid.

If you want to consume more kefir, repeat the whole process, otherwise you can freeze them, but be aware that water kefir doesn't adapt so well to the cold, but it won't die, it will just ferment more slowly. For the thawing process, the grains should be thawed at room temperature, never use hot water for this process. Kefir should not be placed in metal, copper or tin containers. Preferably place the kefir in glass jars and never use hot water, as the colonies will die, and only use mineral or filtered water. Both kefir cultivated in milk and kefir cultivated in water can be eaten naturally with fruit, granola, honey, you name it.It is not bought in shops but its grains are donated as they multiply. The warmer the temperature, the kefir will proliferate its fermentation, but never heat kefir, as its lactobacilli are very sensitive and may die.

Benefits of Kefir

kefir improves our immunity, regulates cholesterol levels, prevents the development of osteoporosis by keeping our bones healthy, promotes intestinal health, helps maintain healthy skin, among many other benefits. It can be eaten for breakfast, an afternoon snack and can also be incorporated into a healthy recipe.