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Benefits of Drinking Kefir The benefits of drinking kefir are extensive. As mentioned  kefir is both curative and preventive. It possess both antibacterial and anti-fungal properties. Except for a few exemptions, like those who really have super sensitive intestines, everybody is welcomed to drink. Each 175 gram of kefir provides about 20 percent of the recommended daily allowance (RDA) of calcium, which is important in maintaining healthy bones and teeth. Tryptophan, an essential amino acid in kefir, has calming and relaxing effect. A single serving of plain, non-fat kefir has less than 100 calories, but provides 10.5 grams of protein,...

What is Kefir? Kefir, pronounced as keh’-feer, alternately known as “Grains of the Prophet Mohammed”, “Drink of the Prophet”, “Tibetan Mushroom”, “Balm of Gilead”, “California Bees”, “Snow Lotus”, tibcos, Yogurt Plant”, “Yogurt Mushroom”,  is a cultured beverage that some say originally hails from Russia. It is a fermented, enzyme-rich food resembling yogurt filled with friendly bacteria, known as probiotics. Probiotics are live microorganisms, such as bacteria or yeast, that provide health benefits when consumed.  Scientists who studied kefir grains were surprised to discover that there is not a single trace of bad bacteria in the grains. They even injected Escherichia...

The question we get asked the most about Sourdough is, do you have to use Rye Flour? The answer is no, you can use any kind of flour (although different flours will give different results) personally i recommend bread flour if you are not using Rye flour, however we would encourage you to give Rye a try.  Why use Rye? Sourdough rye is an ancient food. Its rich, full flavour and deep colour is the basis of a large number of traditional breads. Today, modern wheat has displaced rye, making many beloved breads less common in bakeries and on our tables. Before cooking with rye flour,...

Sourdough is unique because it does not require commercial yeast in order to rise. It’s made with a starter which acts as a natural leavening agent. Sourdough is known for its characteristic flavor (ranging from mild to strong), chewy texture and crisp crust. From a health standpoint, it dominates when compared to standard loaves. The naturally occurring acids and long fermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb. And it tastes darn good, so how do i make it?.......... sourdough bread: a beginner’s guide The Starter A sourdough...

Anyone ferments knows the problems of fruit flies, they just love kombucha, kefir and fermenting vegetables. Covering your brew with a good tight weave cloth can help to keep the little critters out of your brew but how do you keep them away. Well.... It's crazy and we have absolutley no scientific evidence to back this up but we use this method and it works. That's all we can say. Place between 4 and 5 pennies in a bag of water (we like the zip lock bags as they are easier to seal but any clear plastic bag works). hang...