Ooh! my teeth are clenched, I’m experiencing a different sensation running through my veins. I am somewhat excited and overwhelmed at the same time my stomach is revolting. I am now in heat, it is like an alcohol that burns within me driving out the fighter in me. Whew! I finally finished a glassful of Kefir.
Kefir or Keefir purportedly from either the Turkish “keyif” (joy/pleasure) or “köpür” ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow,goat, or sheep’s milk with kefir grains (see picture on left). We prefer to use Carabao’s milk and substitute it with pure cow’s milk. It helps aid in lactose digestion. See link for more info. http://en.wikipedia.org/wiki/Kefir
We have been growing these since December of 2009 a gift from my mom’s friend. The maintenance is somewhat expensive but it is nothing compared to the medical expenses we used to have yearly before we had our Kefir time!!! though the taste is sometimes foul, drinking fermented milk (spoiled milk) much stronger than plain yoghurt is indeed hard but there are times that it’s just another alcohol to drink, we’ll taste varies from your mood, milk used and the temperature the Kefir was fermented the night before. But as long as it is good for our digestive system, our health the taste is the least for us to consider.
From a teaspoon sized Kefiran now we are up to a teacupful…my sister posted an ad “share your Kefir” just a couple of days ago and had responses from different parts of the Metro. Care to experience it? It’s time! 🙂