The word Kefir comes from the Turkish word «Keif», which means «feeling good» or «good face».
The kefir is a fermented milk that is made with lactic acid cultures made with grains of Kefir.
The main difference between the fermentation process of kefir and yogurt is that the first one ferments milk by a lacto-alcoholic reaction (the lactose of milk is transformed into lactic acid and carbon dioxide and alcohol is produced, the latter in a proportion less than 1%), while yogurts process is only lactic (lactose is transformed into lactic acid).
Health benefits:
• Regenerates the intestinal flora destroyed by a poor diet, use of antibiotics and other aggressive treatments for these organs.
• Therefore helps to improve digestion and avoid constipation.
• Decreases the amount of bad cholesterol in our body (LDL)
• Contributes minerals (calcium, phosphorus and magnesium)
• Contributes amino acids (tryptophan)
-1 lt of coconut water
-100 gr of granules of kefir
Preparation:
1. Place granules in a glass jar and pour coconut water.
2. Cover and leave in cool, dark place for 48 hours.
3. After this time the kefir granules that rose to the surface will be noticed.
4. Strain and store the granules in the refrigerator with more water and sugar.
5. Keep the product already fermented for two days and consume after this time.
My grandma's recipes... and other stuff... :) 