GOAT MILK KIFER

Goat Milk Kifer

goat milk curds and whey, and milk kifer grain

Good day everyone,  Are you ready for another wonderful probiotic food?  It's healthy, tasty, easy, and affordable if made at home.  Besides by now we should know you get more probiotics if it is homemade, as opposed to store bought, right?,  At least I hope so.  Yes, you get so much more, that it would be to your benefit to make it at home if your aiming for optimum benefits of probiotics.  Again, we have control over this situation.  Especially if it is time you have on hand.  You just basically pour, shake, wait, strain and enjoy.  How hard is that?

Goat milk kifer curds and grain

Well, today I just opened up a bottle of overflowing goat's milk kifer that I fermented yesterday. It overflowed because I  left one inch headspace, and I should have left at least two inches for this narrow bottle.

I have eaten goat cheese, but have never tried the milk.  I like it, and if you like the flavor of  buttermilk, or goat cheese, chances are you will like goat milk kifer.

I started with...

• 1 quart goat milk
• 4 tbsp milk kifer grains
• 36 oz wide mouth glass container (squeaky clean)
• 12 hours time at 78 degrees (optional  as time varies depending of warmth)  

Okay, to be honest I was going for goat cheese,, but when you make the curds and whey, don't shake it to get the grains out.  What happened was, I put my grain to ferment in a small mouth jar.  Big mistake if you are going to make cheese.  So I shook the jar hard to get my grains out and ended up mixing my curds and whey, thus goat milk kifer.  haha.  It's all good though.  Now I know make sure I have a wide mouth jar to get my grains out easily and the whey would pour out, and the curds would have stayed in the strainer.  Oh well. Next time.  It's still deliciously refreshing and probiotic.  I think I will add some mint leaves to my next glass of goat milk kifer.  Yummy!!

Mint milk kifer using mint tea bags.

My Milk Kifer Grains are HUGE!! Time to Share again

Yes this is just ONE MILK KIFER GRAIN!

My Kifer grains grow so fast that one milk kifer grain alone is almost a tablespoon full in size!  Or almost the size of the palm of my hand. Beautiful to see such healthy milk kifer grains.  I have been growing milk kifer grains for one year now.  I followed the instructions exactly and only failed.  Last month to my dismay, my grains were so small, they had almost disintingrated to a fine grain.  Sad to say so were my water kifer grains.  To the point I had reordered more water kifer grains.  I was just about to reorder more milk kifer grains when my neighbor Nina, so graciously gave me about 1/2 cup of the most beautiful milk kifer grains I had ever seen. They multiplied so quick that within a week, I gave her back 1/2 cup so she too could ferment her milks.

Cauliflower looking, milk kifer grains

Today my grains have grown so much that one grain alone is almost a tablespoon full in size.  This picture reflects the white cauliflower looking grains  These are my new babies.  Aren't they beautiful grains?

What I did differently this time is to throw out a few old myths, like, do not wash your grain with tap water, or you will kill the grain.  False.  My grain are growing huge because I do wash them in tap water. So when you get your milk kifer grains please make sure you rinse them well. Hey they need to be washed so they can  breathe, feed and grow. Another myth is,  only use plastic or wood to touch your grain.  Metal touching your grain can kill your grain.  False.  I sometimes use my stainless steel metal strainer to strain and wash my grains.   I use a stainless steel spoon to scoop out my grains in transferring my grains as well.  Just don't let them sit in metal. Never mix kifer grains with another product like fruit or herbs because again the grains could die. False. Today, I mix my grains with  fruits, herbs, and and they love it and grow.

Because I can only drink so much milk kifer daily, I am now at the point of keeping my grains in the refrigerator of course with milk to slow the process of growth and fermentation.  Oh yeah, do not refrigerate your grains or the will die.   Really another myth, oh my.  hehe.  False.  Refrigerated, I still come out with a delicious kifer in two days instead of every 8 hours.  I had a lot of kifer for me to gulp down daily no matter what I made out of it. Right?  So again it is time to share.:)

Rinsing my milk kifer grains in tap water.   Oh yes you can:))

My idea is not to sell this product is it is to share with you the recipes I have found and experimented with in home fermented products like kifers and their probiotic benefits.  However, I have more than enough grain and will be more than happy to share this grain for a donation of $7.99, for caring and feeding, and $5.50 for shipping and handling in the United States.  Fair enough? This is a very cheap price but the need for me to share this wonderful probiotic grain, is nudging me to do so.  Thank God I can, since I have a abundant supply today.  I had to share these pics:) and these grains so you too can know what to look for. lol.  If you are interested please leave me a message.  First come, first serve.  Thank you and,  as always...

Many blessings,
Mary Helen

Milk kifer grains separated and washed and ready for more milk.

A "Cultured" Response to HIV: Probiotics in Yogurt Could Hold Keys to Optimal Gut Health in HIVers - TheBody.com

A "Cultured" Response to HIV: Probiotics in Yogurt Could Hold Keys to Optimal Gut Health in HIVers - TheBody.com.
 Today I was inspired to do some research on the effects of probiotics and HIV-AIDS.  Its seem to me that folks who have HIV, immediately suffers with diarrhea.  Once the stomach goes bad so to speak, the patient quickly declines, as the unhealthy bacteria in the gut spreads.  However, studies have found probiotics which has an abundant amount of healthy bacteria flourishes, and if used on a regular basis can keep your gut healthy.  It's worth a try right?

I for one have suffered with chronic diarrhea for years.  They could never find anything wrong with me, colon wise.  So I am assuming it was the 300+ pills they said I couldn't live without.  Ha, I showed them.  Today, thank the Lord, I no longer suffer with this problem.  I've been off anti-diarrhea medicine days after I started taking milk and water kifers.  I ferment my own because it has 1000+ more healthy bacteria than any store bought yogurt, kifer or kombuchas.  Store bought probiotics like the fore mentioned have to be controlled because it is a live culture.  The only way to control it is to kill most of the bacteria by heat.  Thus little bacteria.

It does have some that did survive the heat, in the Company's favor of course so they cans still label it raw right? You get to choose flavor for bacteria.  They of course go for flavor.  Sad, because if for example someone hears about the health benefits of Kombucha and the large amounts of probiotics it has.  They assume because the label says raw kombucha.  It is KOMBUCHA!  Well it is so to speak.  For your information all kombucha grows a thick scoby usually floating on top within days of bottling,  It's alive.  If folks saw it, well they might not want to drink it...so appearance is also important.  Sigh,  Do you get the message?

The best way to guarantee a good probiotic, is to make it or get it from a reliable source.  SCOBY (symbiotic culture of bacteria and yeast) the mushroom like bacteria, grows on ALL KOMBUCHA.  They are usually given away, because it grows in a few days.  You can find them  on the internet like I did.  Or you can leave me a message, if you live in the United States and I can ship one out to you.  You pay for shipping and handling of course.  Either way, please look into it.

Food is medicine.  So just to name a few probiotic foods they are...

• yogurt
• milk kifer
• water kifer
• kombucha
• real sauerkraut
• fermented fruits
• fermented vegetables
• fermented beans like miso

 Probiotics is an amazing ferment, good to maintain a healthy gut flora, and also if you want to get a healthy flora.  It's never too late. It worked for me at 62.  So I just thought i'd share.

COCONUT MINT KIFER ICE CREAM

Today I was in the mood for ice cream. However, I still don't want to waste my money on something that is  going to be harmful with a lot of sugars, fats, and chemicals I can hardly pronounce.  I  make my own desserts and, ice cream is one I enjoy making.  It is so fast and easy. Again, I take control of how I want to live here.  Do I want to feel energetic, or do I want to take a nap after a few scoops of store bought ice cream.   Yes you heard right.  I said scoops, and  since it's mostly ice you can have more than one scoop. I have so much to do on my to do, and bucket list, I don't have time to take a nap.  I did enough napping when I was sick.  haha.  I will go for the homemade probiotic ice cream.  So i'm sharing my recipe. Ingredients are easy as I ferment milk kifer daily.  You will need...

• 2 cups ice 
• 1/2 cup fermented milk kifer
• 2 tbsp sweetener (I used brown sugar, and agave.  Any kind will do)  
• 1 tbsp coconut oil
• 2 tbsp dried coconut or powder
• 1 tsp vanilla
• 1 bag mint tea opened (fresh will work better)

I must say you will need a high speed blender that can handle the ice, like a Vita Mix, or a Ninja.  Add the milk kifer, vanilla, sweetener, mint tea, and coconut shreds and oil.  Blend till pulverized.  Add ice, blend on high and voila!!

Coconut Mint Milk Kifer Ice Cream.  Yummy.

I know that mint and chocolate is a good combination too.  But my Gheredelli's chocolate syrup just slid off the top. I know it's Gheredelli's but i'm not perfect.  But it's still oh so good.  Not too sweet either.  It made about 3 cups ice cream.  Note that this melts quite rapidly.  So you want to serve and eat right away.  Any leftovers can be put in a covered jar.  Before you use unused portion, you  shake in the jar and pour.  Now you have a mint chocolate kifer smoothie.  It's all probiotic, homemade and good.  So much cheaper and healtheir too.  

Get busy and try it for yourself.  Experiment in the kitchen with your milk kifer.  Have you tried green tea kifer ice cream?  It's so good and healthy, but so is blueberry.  Oh my goodness.  I could go on.  But another time.

Enjoy and many blessings:) 

Maryhelen

SPICY FERMENTED CABBAGE & KOMBUCHA JUICE

FERMENTED CABBAGE & KOMBUCHA JUICE.  A LIVE PROBIOTIC DRINK

Top of the day to you.  I remember when every morning I would crawl out of bed walked to the kitchen to start my morning brew of coffee.  I guess I felt the need for speed and thought coffee would do it.  It does to an extent.  But my body would always let me know it didn't like it.  Today my morning drink is this coctail I concocted using...

• 36 oz. kombucha green tea vinegar
•  1/2 cup fermented cabbage aka sauerkraut
• 1 tbsp cayenne pepper (totally optional)
• 1 clove garlic (totally optional)

Blend this all together.  You can strain the pulp if you like but I like the fiber too.  Pour in glass jars/bottles, and cap. Store in the refrigerator.  There it will continue to ferment at a much slower rate.

I don't drink this coctail just to wake me up.  My fermented cabbage and kombucha are both  probiotic so I just doubled my probiotic intake right?  Now that's what I'm  talking about.  Also it is not only probiotic, but remember cabbage is high in antioxidants, and phyto-nutrients, as well as fiber.  The Cayenne pepper is also loaded with these ingredients too. 

If you don't know the benefits of probiotics folks, start googling.  It's a wonder food.  Also the benefits of Cayenne Pepper alone has a write up here.  You do the research.  I will continue to test and inform.  By all means test for yourself and see.

By the way this drink is so tangy and tasty.  Better than any V-8 juice. Add some celery, or tomatoes. You will really look forward to it.  Be creative, get involved with your own health and take charge.

Enjoy, and many blessings  

Mary Helen

VANILLA CREAM WATER KIFER SODA

Hi everyone, here is a quick video on how I made a delicious, Vanilla Cream Water Kifer Soda.  Frothy, with carbonation.  This was done in 8 hours.  So easy anyone can make this.  Best of all...it's a healthy LIVE PROBIOTIC CARBONATED SODA.  Hope you enjoy this one:))

All I started with was

• one gallon water (do not use filtered because there are no minerals.)
• 1/4 cup brown sugar
• 1 tbsp Black Strap Molasses
• 1 drop vanilla, per glass.
• clean bottle with tight lid.

Many Blessings:))
Mary Helen

MILK KIFER FETA CHEESE

Milk Kifer can be dried as still keep it's probiotic nutrients as long as it is not heated in high temperatures. Milk Kifer Cheese has more active healthy bacteria than milk kifer, because of the longer time spent to ferment it.  REAL KIFER CONTINUES TO FERMENT UNLESS THE BACTERIA HAS BEEN KILLED BY HEAT OR CHEMICALS.  Folks drink kifer, yogurt, and kombucha for the healthy probiotics it has.  However, why is the shelved store bought product still sweet and holds the same flavor?  Why?  Because most of the bacteria has been pasteurized or heated to maintain its color, and flavor.  Sad because those people think they are doing their body good. I too can heat mine to stop the fermentation and not let it continue to sour.  However, probiotics does a body good. I choose to work with the tart flavor, hence feta cheese.  lol.  See, homemade is always, better, and a lot cheaper too.

I let my kifer milk ferment till the curds and whey separate. I have strained the milk kifer, and have separated the curds, whey and milk kifer grains. I left the curds out to lose it's whey for a few hours in a strainer.   Make sure you have something to catch the whey.(Ha ha, it lost it's whey:))  Very little milk solids is left in the strainer.  This will be your cheese. Salt lightly,  put this in a tofu press, (another strainer will work fine) and put this in the refrigerator for 24 hours to continue to expel its whey.

Curds

After a total of 48 hours. it is now like tart cheese, similar to Feta.  At this point the kifer cheese is still soft, but I was able to cube it so it could air dry better. It had grown  a slight fungus on the outside, which I was able to cut off before I cubed it.  The inside showed a nice white clean cheese.

curds, whey, and milk kifer grain

Curds in tofu press.  I see a few grains of Kifer.

Curds after straining in refrigerator for 24 hours.

I put the cheese  wrapped in parchmont paper with clean paper towels over a heating mat  for 12 hours more or less, while I was sleeping. I am still changing towels to keep the cheese dry at least twice.  Now my cheese is crumbly, and pretty hard.  Had I not cut it for it to dry faster, I probably could have grated it. I rolled my cheese in crushed herbs for flavor.  

Herbed Milk Kifer Feta Cheese

See how easy it was?  Yes, it took a few days, but it's not like you were standing over a hot stove.  Home made kifer is loaded with probiotics, and you have total control as too what you want to put in it.  Yes I love to choose what I want to put in my body.  Don't you?  It's probiotic and cheap.  Looks like cheese.  Tastes like cheese, but unlike dead cheese.  This one is still very much alive.

Enjoy and many blessings.
Mary Helen