Its health benefits and how to make your own!
I personally cannot live without my coconut water kefir. It is the base to all my juices and smoothies. It is so simple to prepare that I always have some in the fridge. It doesn't really have much of a taste. That is why my kids happily add it whenever they are making a smoothie. It is a great way to increase your probiotic consumption (you know the beneficial bacteria).
As Hippocrates said "All disease begins in the gut." So the more beneficial bacteria you are consuming, the stronger your immune system is to fight off illness.
Kefir's health benefits:
Enhancing the immune system.
As with all probiotics, restoring the balance of good bacteria
May aid in gastrointestinal disorders such as irritable bowel syndrome.
May help reduce cholesterol (1)
I personally cannot live without my coconut water kefir. It is the base to all my juices and smoothies - Julie
What is Kefir?
Kefir is a fermented milk beverage that originated from the Caucasus Mountains. The kefir grains are necessary for the starter culture. These grains are composed of microorganisms containing several species of bacteria and yeast, which coexist in a mutually beneficial association. You can use milk or water to make your kefir, I prefer coconut water.
How to make coconut water kefir.
First you will need to purchase your kefir culture from your health food store.
There are two types of cultures, the powdered starter culture that you can use once or twice or the water kefir grains that are reusable. I use the powdered starter culture.
Wash and dry your hands. Get a clean 1 litre glass container.
Warm 1 litre of coconut water to 30 degrees celsius.
Add one dose of kefir into the warmed water and stir (the brand you purchased will indicate how much).
Place the combined coconut water and kefir into the glass container, leaving some space at the top.
Cover the glass container with a piece of cloth that will allow the air to circulate but nothing can get in. Secure with a rubber band.
Store in a warm, dark place for approximately 12-24 hours. The cooler the temperature the longer it will take. In our Australian winter it may take a couple of days
I give it a little shake and when it fizzes I put it in the fridge, ready for my next juice or smoothie.
1. Leite, A., Miguel, M., Peixoto, R., Rosado, A., Silva, J., & Paschoalin, V. (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal Of Microbiology, 44(2), 341-349. http://dx.doi.org/10.1590/s1517-83822013000200001