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Kefir fromage is a cultured and microbial-rich food that helps restore the inner ecology. It contains strains of beneficial yeast and bacteria (in a symbiotic relationship) that give kefir antibiotic properties. The finished product is not unlike that of a drink-style yogurt, but kefir contains completely different micro-organisms. 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 beneficial enzymes (lactase). Kefir is mucus-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....
Let your food be your medicine and medicine be your food.
In this auction, you will receive ample amount of Kefir fromage culture, in a form of soft cheese(not sponge like washable, mother/daughter clusters). You will receive 1 1/2 oz of culture, an ample amount to inoculate two quarts of milk. We use raw milk with no hormones or chemicals to make out Kefir, which we use and eat as a cheese after we strain our kefir through a cheese cloth. The result is delicious kefir fromage - kefir cheese and whey. We use the whey as a drink, for example: plain or we make ginger ale, berry drink, apple cider, orangina, sports drink, grape cooler, punch, root beer, ginger beer, haymakers' oat water, beet kvass, rejuvelack, home made mayonnaise (whey keeps it fresh until the mayo is all finished, instead of it usually keeping fresh one week in the fridge without whey), substitute for yeast in baking bread, pancakes and waffles. We preserve our vegetables in brine made of whey, salt, and water, like sauerkraut & pickles. The possibilities are endless. Whey is also very good in preparing baby formulas. Here is the link on the beneficial uses of whey:
We also drink our kefir culture as is, mixing it with honey, maple syrup or making a smoothie with strawberries (fresh or frozen) and honey. We can make delicious ice cream from it. We use our kefir drink until we almost finish it, then we start the process all over again. We add 1 tablespoon of kefir (or kefir cheese) to a quart of cold milk or 2 tablespoons in 2 quarts of milk. Sometimes we just add the milk to the jar when there is just a little bit of kefir left in it. Kefir is ready to drink in approximately 15 to 24 hours, depending on the temperature in your house and your preferences. We prefer it more in a liquid form, as it is easy to drink and absolutely delicious. This method is very care free and easy. Our kefir culture is very healthy and strong. I grew up in a country where people from infancy to very old age drink kefir daily. Kefir cheese (strained kefir culture) is one of the first foods to feed to a baby, and it has great benefits.
I will include some recipes and instructions on making kefir and kefir fromage (cheese). You can use this culture as a drinks in forms of kefir or whey, and make a cheese.
This kefir culture comes from my clean, pet-free, smoke-free kitchen.
If for some reason you fail in making kefir with my kefir culture, I will replace the kefir for free with no questions asked.
*** PLEASE ASK ANY QUESTIONS ABOUT THIS KEFIR BEFORE BIDDING. THE KEFIR YOU WILL RECEIVE IS NOT THE WASHABLE MOTHER/DAUGHTER KEFIR GRAINS ***
I want you all to enjoy the benefits of this wonderful food!!
One Happy Local Customer says:
The kefir is wonderful! I make it every day with raw milk. The kefir grows very quickly - I let it incubate for 24 hours, but it could be used sooner (12 hours). The kefir is very thick and good. I just scoop some of the kefir lumps into another jar of fresh milk to incubate the next batch. I hope this is the correct way to do it.
I still can't get over this Kefir culture you sent. It has to be the best stuff out there.
All of my digestive problems are going away including my IBS.
This definitely isnt a yogurt because that has to be cultured in boiled milk.
And yet there are no grains as one would expect in Kefir.
It's extremely hardy and probably the easiest to care for culture out there.
(The bacteria in raw milk kills off regular yogurt cultures).
This culture is strong and hardy, and keeps on going and going.
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