Natural remedy: Kefir

In just 5 minutes of effort a day, you will get a drink full of good bacteria that has a beneficial effect on the whole organism. You need a starter that has an unlimited shelf life - and a little milk .

Kefir is a natural "antibiotic" full of good bacteria that have a beneficial effect on the body, from improving digestion to alleviating food intolerance, allergies and strengthening the immune system. This prized drink reduces the risk of inflammatory processes in the body and detoxifies and promotes weight loss. It is used against gastritis and stomach ulcers, high blood pressure, as well as liver problems; improves the general condition of the organism.

The list of benefits is really voluminous because a healthy intestinal flora is certainly at least half of health. But not every kefir is equal; the industrially produced beverage we find in stores does not have a cocktail of ingredients that would effectively affect health. While a good alternative to unhealthy drinks, buying kefir cannot be compared to homemade.

To make homemade kefir, you will need a starter, or soft grains that are fed and propagated in milk - and have no shelf life. Kefir grains cannot be bought in a store, they are most often "circulating" among owners who easily separate the part and pass it on.

On the website you can find those who will send them to you by mail, most often in a little milk. If you get frozen grains, it takes a few days for them to get back in shape and activate. Put them in a jar with milk and cover it, but do not close it.

Leave at room temperature for 24 hours. During the summer when temperatures are higher and 12 hours may be enough. Then strain the grains and discard the first kefir and repeat the process two more times. When you get a creamy and slightly frothy drink, the starter has recovered.

Put a spoonful of grains in a jar and add about 3 dl of cold milk. It can be cow, goat or whatever suits you best - feel free to experiment. According to experience, the most delicious kefir is made from whole milk. You can also adjust the standing time of the grains in the milk to taste, because the drink becomes more acidic over time.

If the whey separates, don't worry, stir the drink and strain it through a strainer with slightly wider holes. Transfer the grains to a clean jar, pour over the new milk, and store the kefir in the refrigerator and store it for a few days.

When they grow and double, you can freeze the grains in a plastic bag. You can do this by mixing them with a little milk or rinsing them in cold water, lightly drying them with paper and then tightly closing them in a bag so that there is no air and freezing. You can also pass the beads on.

Those who take it for therapeutic purposes drink up to a liter a day, preferably in the morning on an empty stomach or at bedtime. Maturation reduces the amount of lactose to a minimum, so it is drunk by those who have poor tolerance to milk.

With a little patience and attention, kefir grains last forever. Enthusiasts take them on trips, so let them have thousands of miles in their CV. Some leave them to friends to take care of, and they can even freeze.