Back a few years ago when we left our vegan ways, I started with a paleo approach, and it felt so good. So right for my family.
To everything there is a season, eh?
Slowly, as I learned more, I decided to add some dairy to our lives… IF(!) the dairy was whole-fat, grass-fed, organic (yada yada yada). As a result, we added raw cheese and (non-raw) yogurts. So far so good. Then, we added some grass-fed ice creams… although not often, the treat proved to be fine for us.
Now, for some reason I’m drawn to whole-fat, grass-fed dairy kefir, a probiotic beverage. Perhaps it’s because I want to try have foods as a steady probiotic source instead of taking probiotic capsules where I’m always wondering… “Are these active and helpful?”
Sadly, though, kefir (like I require: whole-fat, grass-fed and plain), is not something easily found in the health food store.
Kefir is similar to yogurt, but in a drinkable form and has some different nutritious elements than yogurt, i.e., kefir’s beneficial probiotics and yeasts. I learned about it here. Interestingly, kefir actually colonizes the intestine, whereas yogurt is transient, passing through to feed the good bacteria. Kefir is even known as milk champagne (um… OK!), which I find appropriate… a milk with a bit of effervescence.
Thus, both yogurt and kefir have a role.
I decided to try my hand at making it since I couldn’t find it.
The results? SUCCESS! It’s creamy, healthy, and delicious. Oh, it’s crazy easy, too.