Sentences with phrase «more about kefir»

-- If you are looking to learn more about kefir (basically everything you need to know) from the beginner's stage to the advanced stage, we couldn't recommend anything better than the kefir video course and kefir grains combo.

If you would like to know more about Kefir, just feel free to browse my site.

I will explore more about kefir in the second installment of this series: «what are fermented foods?»

You can find out more about kefir in this spiced kefir pancakes post.

Not exact matches

Cultures For Health is a great website to purchase water kefir grains, vegan yogurt cultures, and learn more about natural fermentation.

You can read more about how kefir benefits antibiotic treatment here (http://www.healthyfellow.com/754/antibiotics-and-kefir/).

If you want to learn more about water kefir, please go to my «how to make water kefir» post.

Stay tuned for my next class on How to Make Kefir to learn more about this awesome probiotic elixir and also get your own kefir grains (for free as part of the class prKefir to learn more about this awesome probiotic elixir and also get your own kefir grains (for free as part of the class prkefir grains (for free as part of the class price)!

I make about four liters of kefir a week, sometimes more.

Can I do more than one smoothie per day or do I need to be concerned about the yeast in the kefir contributing to a yeast infection?

The name might sound alien for now, but believe it or not, once you've learned more about it, the more kefir will become a part of your language, your diet and your life.

For more information about the differences between water vs milk kefir, check out the linked article.

Perhaps, in an effort to learn more about health and nutrition, you've been reading more books and seeing more shows online (even TV commercials) praising the benefits of eating yogurt or making your own kefir.

Anyone interested in learning more about the benefits of cultured foods, cultured beverages, Kefir smoothies, and cultured desserts must read this book.

I learnt to make kefir by mostly watching YouTube videos, at first I had to get accustomed to the taste and adjust the time of fermentation (more time, more sour) less time, less sour, around 24 hours is about right, but it's up to you; if you like it creamy then after you remove the grains leavbe the kefir out on the counter for 12 hours or so, timing is not a big deal and don't wash the grains!

I have been drinking about 16 oz of milk kefir every day for about 2 months now... it has gotten me regular but I am concerned about the large amount of turds... the pile is way more food than I eat in a day with some going from the bottom of the drain hole to about 2 inches out of the water laid up on the side.

Hi Leslie, I also have psoriasis and seborrheic dermatitis and would love to know more about how you helped your friend with milk kefir whey.

Although, as consumer awareness is increasing about the benefits of grass - fed dairy in the US, I've noticed that more and more US brands are offering grass - fed yogurt, cheeses, butter, cream, and kefir from small family farm operations that truly allow the cows to freely roam and forage on grass and herbs.

The traditional names for water kefir grains perhaps explain a bit more about their origins and usage.

You can also see a video about Kefir and learn more about its health benefits.

I began making Kefir with raw milk about six months ago, and have been consuming it daily since then, up to a quart or more a day.

Aside from containing far more bacteria and yeast than yogurt — one cup of kefir has about two or three times the amount of probiotic cultures as yogurt and up to 40 times the number of probiotic organisms (brand dependent)-- kefir also reacts with your body in a different way.

Jordin Rubin, author of Restoring Your Digestive Health warns about this particular probiotic strain as studies have shown that people who suffer from autoimmune diseases run the risk of aggravating the symptoms of their disease if they consume more than two cups of yogurt or kefir per day that contains Streptococcus thermophilus.

If you leave your kefir to ferment longer than twenty - four hours, it will become more carbonated and develop an alcohol content of about 1 - 2 percent.

(Learn more about the differences of yogurt and kefir below.)

I worry about my SCOBY much more than I do my Water Kefir Grains, so this helps tremendously with keeping the temps consistent.

I started using kefir for this reason having heard from more than one source about it's usefulness for this.