A Kefir Science Fair Project

Here's 8 year old McKenzie with her Kefir Science Fair project.  She handed out samples of berry-banana-spinach smoothie, kefir sour cream, and kefir "ranch" style dip.

The report board shows our non-homogenized milk and a couple jug styles (glass and plastic) that we can buy it in locally.  We also had a package of dry kefir grains and business cards from Cultures for Health.

A Kefir Science Fair Exhibit

My 8 year old has Celiac. She has had severe bowel issues despite removing the gluten from her diet (Ahem... she is 8 and sneaks food... Mommy isn't dumb). 

Once we began introducing daily kefir (in the form of a smoothie), she has improved dramatically.  This seems pretty simple to us:

Bowel issues from Celiac damage + daily, nourishing, whole milk kefir full of happy bacteria = healthy, habit bowels.

We've decided she will learn all about kefir and its wonders.  Then she will make a fabulous display and will serve kefir in a variety of forms (samples of smoothies, herb "sour" cream dip, fruit "cream cheese" spread). 

I can't wait to see the finished project.  The science fair exhibit is on May 14th, so look for a post shortly after!

Kefir Sour Cream and "Ranch" Dressing

Kefir can make an excellent (not to mention a nutrient dense super food) sour cream!  Here's how:

Once your kefir is done and the grains are removed, line a large mesh strainer (I ordered mine from Cultures for Health) with a couple layers of cheesecloth.  Place strainer in a bowl or other collection container.  Pour desired amount of kefir into the cheesecloth/strainer.  Allow to sit in the fridge for a couple of days, until the whey has drained off and you have soft curds.  Whisk gently and enjoy this tangy treat! 

Another option at this point is to whisk in a few tablespoons of your favorite jam and enjoy it as a cream cheese on your bagels or crackers.  You can also sweeten lightly with honey and enjoy on fruit!

Add a flavorful punch (and enjoy as a veggie dip or spread on whole grain crackers) by whisking in a garlic seasoning blend of your choice.  Here is a recipe for a kefir dressing, this uses fresh kefir (not whey strained/thickened).

Kefir, What's That?

That's the question I'm hearing a lot of lately.  Last night Hubs called me "The Kefir Queen", we both laughed and then he said, "that's your new blog!". So, here it is!

What is kefir?
Kefir is simply good bacteria.  For those of you who are thinking, "Bacteria? Ewwww..." think of yogurt.  There's no disputing that yogurt is healthy.  Most of us have probably been told to take probiotics (good bacteria in capsule or liquid form) while on antibiotics.  

Donna Gates, The Body Ecology Diet is quoted in Nourishing Traditions (Sally Fallon, pg. 86) with this information on kefir:

"Kefir is a cultured and microbial rich food that helps restore the inner ecology.  It contains strains of beneficial yeast and beneficial bacteria (in a symbiotic relationship) that give kefir antibiotic properties.  A natural antibiotic-- and it is made from milk! The finished product is not unlike that of a drink-style yogurt, but kefir has a more tart, refreshing taste and contains completely different microorganisms... kefir does not feed yeast, and it usually doesn't even bother people who are lactose intolerant.  That's because the friendly bacteria and the beneficial yeast growing in the kefir consume most of the lactose and provide very efficient enzymes (lactase) or consuming whatever lactose is still left after the culturing process... kefir is mucous-forming, but... the slightly mucus-forming quality is exactly what makes kefir work for us.  The mucus has a "clean" quality to it that coats the lining of the digestive tract, creating a sort of nest where beneficial bacteria can settle and colonize..."

Kefir comes in two varieties, dairy and water.  In our household, we use both!  To order your own kefir bacteria starter, check out the International Kefir Community (free or low cost cultures), Cultures for Health (or see if your friends have any to share, if you are a member of WAPF, you can likely find some through your local chapter).

Now that we know the why of kefir, it's time to learn how to make it.