Milk Kefir - The Elixir of Life
by Tyler S. Green
time passed, many ways have been added to the list. But using milk is still the best
way to enjoy your kefir. Acquiring your own kefir is not that hard to do. A lot of milk
kefir starters are available on health stores but you can also make your own at
home.

For your home-made milk kefir, you need kefir grains and of course, milk. In making
this, we prefer pasteurized or raw milk. Mix them together and allow it to ferment at
room temperature for 1-2 days. While this process is ongoing, the good bacteria and
the natural yeasts are already breeding. This reacts with the milk's lactose and
causes the whole product to thicken and sour. This chemical reaction goes on so you
better be careful because if you leave your kefir to ferment long, it will not taste as
good.

However, re-culturing your milk kefir is also essential. As the good bacteria and
natural yeasts continue to breed, the product becomes healthier. Many scientific
tests have proven that even if you leave your kefir for too long, no destructive
bacteria will grow because the good bacteria destroys it as it continues to grow.
Also, there has been no proven side-effect in taking kefir. Its probiotic content
protects its brewing environment before protecting your body.

Like all miracle foods, the good thing about milk kefir is that despite its simplicity, its
benefits are almost endless. From preventing cancers to helping maintain good skin
complexion, it's a wonder how something so simple-looking becomes the key to
healthy living.


About The Author

Tyler S. Green

Looking for great tasting recipes that have everything to do with
? Then
head on over to
, your source for everything Kefir!
Most people know that milk kefir
could be the key to a healthy life
because of its natural anti-oxidants
and probiotics. People in the
Caucasus region believed that health
is wealth and considered kefir grains
as a sign of one's wealth. They
protected their kefir grains and gave
it importance.

In our time, however, many have
believed that kefir helps in preventing
some cancers and digestive
disorders. From the olden times,
people use fermented cow, sheep, or
goat's milk to make their kefir. As
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