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Milk Kefir Cultures

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They are used to culture milk to give a slightly tangy drink. Once the milk is cultured it is strained and then it can be fermented again (2nd fermentation) with the addition of things like lemon or orange peel, fresh herbs like rosemary, fresh or dried fruit pieces. It is different from yoghurt in that there are up to 50 probiotics (bacteria) in kefir, whereas yoghurt has up to 7 different probiotics. I would highly recommend drinking kefir on a daily basis for all sorts of ailments in the digestive tract. When you start drinking it, it's important to have about a dessertspoon once or twice a day then increase the amount over the next few weeks so you will eventually be able to drink about 500mls a day.