by Setareh Kiumarsi
Kefir is a delicious fermented drink made from cow’s, goat’s, sheep’s, or camel’s milk.
How is it made?
Get some kefir grains (you can order them online). Put the grains into a large glass jar and add milk — about ten times the volume of the grains. Close the lid and leave it at room temperature for 12 to 24 hours (the longer it sits, the sourer it becomes). Then strain the kefir and store it in the refrigerator. (You can find instructions online for how to store kefir grains properly.)
How should I consume it?
Thick kefir can be heavy to digest. If it isn’t properly digested, it may turn into mucus and toxins in your digestive tract.
The best way to drink kefir is to turn it into a warm, spiced yogurt drink ,similar to a digestive Lassi.
Mix one-fourth of a glass of kefir with three-fourths of a glass of warm water. Add a pinch of black cumin seeds , a pinch of dried rose petals, and a little salt. Drink it along with your lunch or dinner. You can also use the spice combinations suggested for digestive lassi.
What are its benefits?
Kefir is rich in probiotics — the “good” bacteria that help your intestines properly digest, absorb, and eliminate food.
Who should consume more kefir?
Those who have a slow metabolism, weak digestion, constipation, bloating, gastritis, or too much gas in the intestines.
Who should avoid overconsumption?
People with chronic skin problems such as hives, eczema, itching, or rashes, and those with autoimmune diseases like MS, psoriasis, or lupus.
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
