Irritable bowel syndrome (IBS) is a common health problem that not only affects 10–20% of the adult population worldwide but also accounts for up to 25% outpatient workload of a gastroenterologist
In Pakistan, the number of IBS and gastric cases is increasing day by day. According to the gastroenterology department of the Pakistan Institute of Medical Sciences (PIMS), there were as many as 87,790 visits of patients to the hospital due to gastric issues, in the year 2017-2018.
Here comes the KEFIR to rescue you!
WHAT IS KEFIR?
Kefir or kephir is a fermented milk drink similar to a thin yogurt that is made from kefir grains. These grains are left in a liquid such as milk to ferment. Fermentation of the lactose yields a sour, carbonated, with a consistency and taste similar to drinkable yogurt. Kefir is a fermented beverage filled with probiotics and other healthy ingredients. Kefir helps boost your immune system, improves your IBS, Cures indigestion, helps regulate your cholesterol, and has numerous other beneficial effects.
The drink originated in the North Caucasus (Russia). The cauliflower-like grains of Kefir culture were thought of as having amazing healing powers as far back as the 18th century.
WHY YOUR BODY NEEDS KEFIR?
1. What is inside the Kefir Packet?
- One packet of dehydrated kefir grains with the powder milk so that they can reach you safely.
Quantity (before activating grains): 2 g
Quantity (after activating grains): 10 grams
(1 tablespoon makes half a liter of milk kefir initially. Grains multiply with the passage and eventually, you will be able to make bigger batches.
- A short instruction manual.
(These grains are 70% active and 30% in-active)
2. Shipping & Storage Information
- Our milk kefir grains are shipped in a dehydrated state in a small sealed packet.
- Store in a cool and dry place, if you do not want to use the grains immediately.
- Make sure you use it in 2 weeks’ time at least. We recommend that you start making Kefir as soon as you get your parcel.
HOW TO MAKE MILK KEFIR?
- Empty your kefir grains in 250 ML of fresh room temperature boiled milk. Stir gently and ferment it for 7 hrs in Summer and 24 hrs in Winter. (Never add hot milk to the grains)
- Cover with a coffee filter or cloth secured by a rubber band and let it ferment.
- Check your grains after completing the fermentation time. Strain the grains and waste the milk.
- Add 250 ML of milk again and ferment it. This process would continue for 3 days until the grains are active, therefore you will have to waste the milk 3 times.
- On the 4th day, once the grains are activated you can now add 500 ML of milk into the grains and ferment it fo 7-8 hrs. Strain the grains and drink milk.
- Look for the milk to have thickened to the consistency of heavy cream or thicker. When you notice a change in the milk's texture, then you can start drinking milk kefir.
(If your kitchen is too hot then ferment in any room)
- After the 4th day, repeat the process and start drinking milk kefir.
(After a few weeks, the grains will multiply. In that case, you can make more than a half-liter of Milk Kefir)
HOW DOES IT LOOK & TASTE LIKE?
The taste of finished kefir varies greatly based on the type of milk used and the length of time it is cultured. A consistency similar to buttermilk is standard, with it getting thicker in the winter, after being refrigerated, or when more cream (or higher fat milk) is added. It is not solid like yogurt.
It is sour and tangy in taste.
WHAT IS THE BEST TIME TO DRINK KEFIR?
Technically, you can take kefir any time. However, we generally recommend that you take it first thing in the morning because it's an energy booster.
WHICH SUPPLIES DO I REQUIRE TO MAKE KEFIR?
- A Glass/Plastic/Wooden jar
- A plastic or wood stirring utensil
- A towel, butter muslin, or paper coffee filter to use as a covering for the jar
- A band to secure the covering such as a rubber band or jarring.
HOW CAN I STORE & RE-USE KEFIR IF I DON’T WANT TO USE IT FOR A WEEK?
Store Milk Kefir Grains in a small container with half a liter of milk and place this container in the fridge, now you can keep it refrigerated for a week.
This process requires changing and adding fresh milk after every week.
When you need to reuse these grains, first you should take them out of the milk, then leave them in another half-liter of milk for 24 hours at room temperature. If there is no problem occurring in fermentation, you can do the next with more milk. initially, fermentation may get slow but eventually, they will start to multiply and reproduce in a short time.
This can be stored only for 2 months.
Kefir can cause side effects like bloating, nausea, intestinal cramping, and constipation, especially when first started. These side effects usually stop with continued use.