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Whether you are a master Kefir Maker or using Kefir Starter or brand new to the knowledge of kefir grains let me show you several things that will simplify your kefir making process.

Kefir Making Articles

Article 5 - Hard Cold Fact of Making Kefir

Don’t even think about skating off easy by just buying kefir, yogurt, or sauerkraut  from the store.  THERE IS NO COMPARISON TO THE REAL THING.  The store bought kefir is made from some kind of powdered starter that pales in comparison to real grains, plus real kefir tastes much better.  You can also make the real kefir into a mouth-watering thick cream, which is unbelievably delicious.

 
Most yogurts found in stores are nothing more than fancy desserts because they are loaded with refined sugar.  And good sauerkraut is next to impossible to find in grocery stores because they have been heated, processed, and enclosed in an airtight container, all in which kill the beneficial bacteria. (one of the main purposes of these foods)
 

You must learn to make this yourself with your own kefir grains.  Although nothing can top kefir made with fresh raw milk you can still gain excellent benefits by making kefir with pasteurized milk.  And don’t worry if you are lactose intolerant, the bacteria will break down everything in the milk for you, the lactose, proteins, fats, and vitamins and minerals.  In other words, it is pre-digested for you so that your body can easily digest and assimilate all the nutrients milk has to offer.

 

 
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  • Article 5 - Hard Cold Fact - By Michael-Paul Patterson

 
 
 
 

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