how to make probiotic milk kefir and water kefir! { San Antonio, TX class — February 12th, 2012 }

San Antonio, TX/local class

Sunday February 12th at 4:00 PM

how to make probiotic milk kefir and water kefir!

Probiotics are your lifeline to good and better health! Probiotics are healing for food allergies, inflammation in the body, chemical sensitivities, toxic overload (exposure to chemicals), environmental allergies, autoimmune disease, acid reflux, hormonal imbalances, blood sugar irregularities, mood and brain health, digestion, the immune system — leaving you less susceptible to colds/flu’s/food poisoning and infections, low B vitamin levels, low energy and fatigue, low Vitamin D levels, and so much more!

But probiotics aren’t just supplements that come in a bottle. They also happen to be found in delicious food and drinks that you can easily (and affordably!) incorporate into your everyday life and diet. Instead of spending money on probiotic supplements, learn to make your own yummy probiotic drinks for very little money and effort! Your body will absorb them better, you will save money immediately, and you’ll be able to continue making them for the rest of your life.

February 12th, 2012 4:00 pm Come learn the secrets to making probiotic drinks: Milk kefir and water kefir; two ancient beverages that people have been making for thousands of years, but whose traditions have been forgotten by our modern society.

Milk kefir is a thick, yogurt-like drink made with a symbiotic culture of healthy bacteria and yeast. The bacteria feed off the sugars in milk to produce lactic acid, acetic acid, and others, giving it a distinctively tangy flavor. Because of this, it contains little-to-no lactose and is easy to digest. Although cow’s milk is most commonly used, many other “milks” can easily be used, including almond, goat, and coconut. The fermenting process increases the nutrient values of vitamins B and C. Aside from drinking, there are many uses for milk kefir in cooking and baking, lending a deliciously sour taste and tenderizing effect on food and baked goods. Store-bought yogurt simply cannot compete with its nutritive and healing powers.

Water kefir is a fruity and bubbly only slightly sweet beverage. Water kefir is made from “grains”, which look like little clear crystals and are a symbiotic balance of healthy yeast and bacteria (probiotics). These grains are placed in a sugar water solution with high-mineral ingredients, and left to ferment. The bacteria eat the sugar, making the drink low-carb and low-calorie. The resulting flavor is a champagne-like (non-alcoholic) drink that tastes like fruit and offers loads of health benefits! Great alternative to soda and sugary drinks.

WHAT’s included in the class:

  • In-person tutorial on how to make milk kefir (will be using coconut milk — a non-cow’s-milk source)
  • In-person tutorial on how to make water kefir
  • Your own station/work space complete with all supplies and ingredients for making milk kefir and water kefir in class:One batch each of milk kefir and water kefir that you make in class and take home to continue to ferment
    • Glass jars and lids, coconut milk, milk kefir grains, wooden spoons, water kefir grains, dried fruit, sugar, water
  • Milk kefir grains for you to take home (to be able to make milk kefir for the rest of your life)
  • Water kefir grains for you to take home (to be able to make water kefir for the rest of your life)
  • Printed instructions for making each so you can have them on hand and readily accessible for your next batch
  • Lots of milk kefir and water kefir to drink during class!

COST OF CLASS:

    • $35 per person
    • You must RSVP and pay in advance to reserve your spot and your supplies*
    • Make a payment in advance via PayPal, by clicking below

  • Class is limited to 10 people; reserve your spot now


the best dairy choices for thyroid and autoimmune diseases

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Allergen-free eats are a hallmark of an effective thyroid or autoimmune disease diet. That is, eliminating foods your body is reacting to, such as gluten and dairy help to ease these illnesses and reduce symptoms. While giving up gluten and dairy is a therapeutic step in your health journey, it can also prove difficult for many people. After all, breads, pastas, baked goods, cheese, butter, milk — they’re the very foods we’ve grown up on and grown to love. They’re the common denominator in nearly every comfort food and it can be hard to imagine a cuisine without them. So, before you take the leap and go dairy-free for optimum healing, consider switching to these safer dairy choices:

  1. Ghee: Ghee is butter that has had the casein and lactose skimmed off. The resulting product is a clear butter oil that is great for high-heat cooking and baking. Use in place of butter or oil in any recipe. Ghee has been used as a food and medicinal remedy in India for thousands of years. Also, because ghee is a healthy saturated fat and contains cholesterol, as well as natural iodine (as do all animal products), it’s a very healthy choice for the thyroid. I suggest purchasing from Purity Farms or Pure Indian Foods.
  2. Milk kefir: Milk kefir is a homemade yogurt-like product that is made with the use of milk kefir grains — tiny cauliflower-looking balls that are a symbiotic balance of healthy yeasts and bacteria. These yeast and bacteria are probiotic and eat the sugars in milk. Simply place milk kefir grain in a glass of high-quality milk, allow to sit on the counter for about a day, and the end result is a tangy yogurt. Because the sugars in the milk are converted to lactic acid, milk kefir is a superior dairy product and highly therapeutic. Recent studies on lactic acid (as found in all fermented probiotic foods) have uncovered it’s ancient, yet medicinal wisdom. Purchase organic milk kefir grains from a small seller on Etsy or via Cultures for Health.
  3. Raw goats milk or sheeps milk cheeses: Milk from goats and sheep contain a considerably less amount of casein — the milk protein that is known to over-stimulate the immune system in those with autoimmune disease (note that all milk contains some casein, including human breast milk). Finding a milk with a lower casein ratio is what’s important here. Because sheep and goats are naturally smaller animals, they inherently have lower amounts of casein in their milk. Cows, and their milk and cheeses on the other hand, contain much more casein because they are larger animals — much bigger than humans. Choose cheeses that are raw and have not been pasteurized; pasteurization of dairy products distorts the proteins, confuses our bodies, and causes autoimmune attack. Most likely, the only raw cheeses you’ll be able to find are organic, grass-fed, or beyond organic so there’s no reason to worry about contamination.

Which of these new dairy products will you begin to use?