What is the use of spirituality if you don't have a healthy body in which to enjoy the fruits of higher consciousness? Or to put it another way, how can you let your higher consciousness predominate your waking awareness if you are constantly bogged down by ill health?
Enter Kefir: a strange, spongiform colony of bacteria and cocci that transforms milk (even water) into a health drink that reputedly keeps the inhabitants of the Caucasus mountains, its place of origin, healthy well into their 100's. Though this lactic acid flavoured drink resembles yoghurt, it is definitely not generated in the same way - no heating of the milk is necessary.
Kefir is a pro-biotic superfood rich in nutrients like vitamins, pro-vitamins and minerals in a highly digestible form, which makes it excellent for the ailing and infirm, the elderly, or the time-challenged. Its a general immune booster, is said to slow tumour growth and help destroy harmful bacteria in the gut.
I came by our first batch of kefir grains from a health shop in the old part of Palma de Mallorca, oh, some 25 years ago. I don't recall if I'd set out to acquire this mysterious culture that day, or whether it had been merely gifted to me by the Birkenstock shod health shop owner whose credo it was to keep sharing this god-given health promoter. She in turn had received it from a Swiss pilot who had picked it up somewhere in the Caucasus. There was no question of payment.
To a Muslim or Arab speaker, the word kefir (pronounced ke-feer) may sound suspiciously akin to kufr (pronounce ku-fer). Which is of course translated as denial or rejection of reality and by extension disbelief in the divinely revealed way of living and worshiping. Rest assured it shares absolutely no common etymological root, but probably derives from a Turkish work meaning milk foam. Or possibly from 'kef', another Turkish word meaning 'pleasure.' In fact, the wholesomeness of this incredible miracle agent is mythologized in an interesting story about its origins among the tribes of the Caucasus: 'These tribes believed that the grains were given to them by the Prophet Muhammad, who blessed them with exceptional health-promoting properties. As a result, the tribes were forbidden to share the grains or the method of preparing kefir with outsiders.' Clearly the Swiss pilot had charmed someone out of some of their culture!
The main proponent and consumer of the kefir fermented milk in our family is my father. Indeed, it is his expertise in nurturing these little critters (we call them animales - pron. 'animahl-less') that we rely upon. In this matter too he is my Shaykh! Over the years he has learnt to tweak them into a perfection of spongy white tubular colonies, and while he upholds the tradition of giving away the culture free, he also regularly plies visitors with his kefir-based concoctions and even travels with small globules of them so as to keep himself supplied with this elixir of health. Having been made the happy recipient of such a starter batch from his recent visit, I have already inducted two friends into the Order of Kefir Knights (Note: you are still in your probationary period!). That is to say I have shared the burgeoning culture with them and shown them how to cultivate it. Should you wish to be ordained into the OKK, do contact me.
Though there is a methodology to producing milk kefir, it is also an art. You have to be fully cognizant of all the elements converging to create this magical drink, such as ambient temperature, quality of milk, jug material, sifting utensils, gentleness in the handling, time allowed for fermentation and so on. For example, never use UHT milk with kefir. The grains don't like it and will reward your efforts with a goopy, execrable sludge. Use fresh milk. I prefer a skimmed cow's milk to the richer buffalo available here, but I'm sure goat's or sheep's milk would be even better. I also like to talk to my kefir grains to encourage them.
Another critical consideration is the time alotted to fermentation. If left alone it will keep fermenting. Since I love sour things, its not a problem for me, but if you are trying to dose elderly grandparents or fussy children with the stuff, be sure to learn when your batch is ready before it ages further. The point of readiness is when it is like a thick milk, before the clumping stage.
Kefir can be used just as is or in smoothies. If left too long to ferment, especially without an occasional stir, the whey separates from the solids and a kefir cheese coagulates around the spongiform blobs which then have to gently shaken to release it. My father discourages the use of water for chlorine contaminates the flavour. Mineral water is ok. I simply spoon back over the already strained kefir milk over the clump of culture so as to loosen it up. The cheese can be used like any sharp cream cheese - mix it with crushed garlic, black pepper and fresh herbs like mint or dill for a great spread. You can experiment using kefir in the place of buttermilk or yoghurt in pancakes, scones, sourdough bread, Asian flatbreads and even in Asian curries like 'kurhi' ( delicious vegetarian pakora curry) - excellent if you have been left with kefir that is too tart for your palate.
Although in the past I occasionally went through revivalist phases of cultivating this refreshing libation, I have never managed to keep it up as in my home I have been the sole consumer, unable to arouse equivalent enthusiasm in the other inhabitants of our household. Quite frankly, the warm temperatures of my Karachi kitchen is like a steroid shot to these li'l ol' bacteria: what should take at least 18-24, if not 36 hours, to ferment properly, is often ready within 6-10 hours. Thus I find we cannot keep up with flow. Being awash with bountiful kefir without appreciative recipients is more than my conscience can handle. They are living creatures after all.
Are you ready to become a member of the OKK?
Enter Kefir: a strange, spongiform colony of bacteria and cocci that transforms milk (even water) into a health drink that reputedly keeps the inhabitants of the Caucasus mountains, its place of origin, healthy well into their 100's. Though this lactic acid flavoured drink resembles yoghurt, it is definitely not generated in the same way - no heating of the milk is necessary.
Kefir is a pro-biotic superfood rich in nutrients like vitamins, pro-vitamins and minerals in a highly digestible form, which makes it excellent for the ailing and infirm, the elderly, or the time-challenged. Its a general immune booster, is said to slow tumour growth and help destroy harmful bacteria in the gut.
I came by our first batch of kefir grains from a health shop in the old part of Palma de Mallorca, oh, some 25 years ago. I don't recall if I'd set out to acquire this mysterious culture that day, or whether it had been merely gifted to me by the Birkenstock shod health shop owner whose credo it was to keep sharing this god-given health promoter. She in turn had received it from a Swiss pilot who had picked it up somewhere in the Caucasus. There was no question of payment.
To a Muslim or Arab speaker, the word kefir (pronounced ke-feer) may sound suspiciously akin to kufr (pronounce ku-fer). Which is of course translated as denial or rejection of reality and by extension disbelief in the divinely revealed way of living and worshiping. Rest assured it shares absolutely no common etymological root, but probably derives from a Turkish work meaning milk foam. Or possibly from 'kef', another Turkish word meaning 'pleasure.' In fact, the wholesomeness of this incredible miracle agent is mythologized in an interesting story about its origins among the tribes of the Caucasus: 'These tribes believed that the grains were given to them by the Prophet Muhammad, who blessed them with exceptional health-promoting properties. As a result, the tribes were forbidden to share the grains or the method of preparing kefir with outsiders.' Clearly the Swiss pilot had charmed someone out of some of their culture!
The main proponent and consumer of the kefir fermented milk in our family is my father. Indeed, it is his expertise in nurturing these little critters (we call them animales - pron. 'animahl-less') that we rely upon. In this matter too he is my Shaykh! Over the years he has learnt to tweak them into a perfection of spongy white tubular colonies, and while he upholds the tradition of giving away the culture free, he also regularly plies visitors with his kefir-based concoctions and even travels with small globules of them so as to keep himself supplied with this elixir of health. Having been made the happy recipient of such a starter batch from his recent visit, I have already inducted two friends into the Order of Kefir Knights (Note: you are still in your probationary period!). That is to say I have shared the burgeoning culture with them and shown them how to cultivate it. Should you wish to be ordained into the OKK, do contact me.
Though there is a methodology to producing milk kefir, it is also an art. You have to be fully cognizant of all the elements converging to create this magical drink, such as ambient temperature, quality of milk, jug material, sifting utensils, gentleness in the handling, time allowed for fermentation and so on. For example, never use UHT milk with kefir. The grains don't like it and will reward your efforts with a goopy, execrable sludge. Use fresh milk. I prefer a skimmed cow's milk to the richer buffalo available here, but I'm sure goat's or sheep's milk would be even better. I also like to talk to my kefir grains to encourage them.
Another critical consideration is the time alotted to fermentation. If left alone it will keep fermenting. Since I love sour things, its not a problem for me, but if you are trying to dose elderly grandparents or fussy children with the stuff, be sure to learn when your batch is ready before it ages further. The point of readiness is when it is like a thick milk, before the clumping stage.
Kefir can be used just as is or in smoothies. If left too long to ferment, especially without an occasional stir, the whey separates from the solids and a kefir cheese coagulates around the spongiform blobs which then have to gently shaken to release it. My father discourages the use of water for chlorine contaminates the flavour. Mineral water is ok. I simply spoon back over the already strained kefir milk over the clump of culture so as to loosen it up. The cheese can be used like any sharp cream cheese - mix it with crushed garlic, black pepper and fresh herbs like mint or dill for a great spread. You can experiment using kefir in the place of buttermilk or yoghurt in pancakes, scones, sourdough bread, Asian flatbreads and even in Asian curries like 'kurhi' ( delicious vegetarian pakora curry) - excellent if you have been left with kefir that is too tart for your palate.
Although in the past I occasionally went through revivalist phases of cultivating this refreshing libation, I have never managed to keep it up as in my home I have been the sole consumer, unable to arouse equivalent enthusiasm in the other inhabitants of our household. Quite frankly, the warm temperatures of my Karachi kitchen is like a steroid shot to these li'l ol' bacteria: what should take at least 18-24, if not 36 hours, to ferment properly, is often ready within 6-10 hours. Thus I find we cannot keep up with flow. Being awash with bountiful kefir without appreciative recipients is more than my conscience can handle. They are living creatures after all.
Are you ready to become a member of the OKK?
.jpg)