This Month's Featured Resources...


ChristmasHistory BundleChristmas Latin Latin Calendar

Friday, March 6

Morning is my Destination (Tift Merritt)

There is a lot of scary stuff out there about processed foods these days.  When my health began to take a turn south a few years ago, I examined my eating habits, looking for one thing that I could change in the hopes of having a positive impact.  The results were amazing; they were both swift and recognizable!

I'm a big cereal & milk eater....eight years in a dorm room will do that to you.  It's portable, easy to store, and quick and easy to make.  But boxed cereals are loaded with sugar and chemicals, and most milk today is laden with hormones, and possibly antibiotics.  These are not things that I wanted to continue knowingly putting into my body - so I decided to change my cereal and milk.  I won't lie - it did take some getting used to, but the changes were so substantial that it's completely worth it!!


Cereal

Supplies :



**The beauty of this recipe is that you can use as much or as little of each as you'd like.  Don't like nuts?  Don't use them.  Want more fruit?  Use more.**

Directions :


**I first make up a mixture of chia and flax seeds - a bag will keep for nearly a year in the freezer.  I typically only use one to two cups of this mixture for a gallon of cereal.**



  • Chop the nuts (as fine as you'd like) in the food chopper.
  • In a very large bowl, combine all ingredients and thoroughly mix.
  • Store in a freezer bag (double bag it) for up to six months.  
  • For easier morning use, fill a quart jar with cereal from the freezer, and leave it out for daily use.  Re-fill as needed.




Kefir

Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.



Makes 1 cup

What You Need

Ingredients
1 cup milk, preferably whole fat (see Recipe Notes)
1 teaspoon active kefir grains (See Recipe Notes)
Equipment
1 pint-sized glass jar
Cheesecloth, paper towel, or clean napkin
Rubberband
Small strainer (preferably plastic, but metal is ok)
Storage container with lid

Instructions

Note: Avoid prolonged contact between the kefir and metal both during and after brewing. This can affect the flavor of your kefir and weaken the grains over time.
  1. Combine the milk and the grains in a jar: Pour the milk into a clean glass jar (not metal) and stir in the kefir grains. The milk can be cold or room temperature, either is fine.
  2. Cover the jar: Cover the jar with cheesecloth, a paper towel, or a clean napkin and secure it with a rubber band. Do not screw a lid onto the jar as the build up of carbon dioxide from the fermenting grains can cause pressure to build in the jar, and in extreme cases, cause the jar to burst.
  3. Ferment for 12 to 48 hours: Store the jar at room temperature (ideally around 70°F) away from direct sunlight. Check the jar every few hours. When the milk has thickened and tastes tangy, it's ready. This will usually take about 24 hours at average room temperatures; the milk will ferment faster at warmer temperatures and slower at cool temperatures. If your milk hasn't fermented after 48 hours, strain out the grains and try again in a fresh batch (this sometimes happens when using new kefir grains, when refreshing dried kefir grains, or when using grains that have been refrigerated).
  4. Strain out the kefir grains: Place a small strainer over the container you'll use to store the kefir. Strain the kefir into the container, catching the grains in the strainer.
  5. Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and allow to ferment again. This way, you can make a fresh batch of kefir roughly every 24 hours. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.
  6. Drink or refrigerate the milk kefir: The prepared milk kefir can be used or drunk immediately, or covered tightly and stored in the refrigerator for up to a week.

Recipe Notes

  • Activating Dried Kefir Grains: If you bought your kefir grains in a dried form, rehydrate them by soaking them in fresh milk at room temperature. Change the milk every 24 hours until the grains begin to culture the milk and make kefir. It may take 3 to 7 days for the kefir grains to become fully active.
  • What Milk to Use: Kefir works best with whole-fat cow, goat, sheep, or other animal milk. You can use low-fat milks, but refresh the grains in whole fat milk if they stop fermenting the kefir properly. Raw and pasteurized milks can be used, but avoid ultra-high temperature (UHT) pasteurized milks.
  • Making More or Less Kefir: You'll need about a teaspoon of grains to ferment 1 to 2 cups of milk. You can also ferment less milk than this, but fermentation will go more quickly. Your grains will start to multiply over time, allowing you to ferment more milk if you like. Maintain a ratio of about a teaspoon of grains to 1 cup of milk.
  • Taking a Break from Making Kefir: To take a break from making kefir, transfer the grains into a fresh container of milk, cover tightly, and refrigerate for up to a month.
  • What to Do if Your Kefir Separates: Sometimes kefir will separate into a solid layer and milky layer if left too long. This is fine! Shake the jar or whisk the kefir to recombine and carry on. If this happens regularly, start checking your kefir sooner.
Post a Comment