FOOD & DRINK
It’s a gut feeling BY LENA STRANG
Kefir is no longer a closely kept secret. In fact, it has been enjoyed for centuries in Tibet, the Caucasus and eastern Europe known ‘as the drink of the one-hundred-year-olds’. The name is derived from the Turkish keyif, which means ‘feeling good’ and is believed to have wideranging health benefits. As I’m concerned about health and well-being too, I have been making kefir for a few years now and my gut thanks me for it. So, what is kefir and why is it supposed to be good for you? Kefir grains are living microorganism of yeast and lactic bacteria that look somewhat like cauliflower florets. They produce a fermented drink, usually based on cow’s or goat’s milk. The kefir grains feed on the lactose in the milk reducing it drastically – hence good news for anyone who is suffering lactose intolerance. If you use nut or coconut milk, the process is the same but add a bit of sugar instead to aid
fermentation. There is also a different strain of kefir that is made with water. It is especially high in vitamin 12, calcium, magnesium and vitamin K and has an array of useful probiotics supporting the digestive system. Adding kefir to one’s diet can be a wise choice for a strong immune system too. What’s not to like about Kefir then? Perhaps the taste. For the uninitiated, it might appear a bit tart at first and to be honest, I add a spoonful of Greek yoghurt to my morning kefir mixed in with my muesli. You can buy kefir in the large supermarkets and the Russian shop in Lagos stocks several good varieties. But why buy commercial kefir when you can make your own? All you need is a starter batch. You can buy these commercially on-line and follow the instructions to activate
Kiko’s Tasca Wine, food and friends. Dear customers and friends. We inform you that, as a preventive measure, we will be closed for an indefinite period. We will return soon and safely. Tel.: +351 282 046 037 • Email: one.destino@gmail.com • f facebook.com/tascadokiko Centro Naútico Sopromar - Est. Sopromar (Meia-Praia) • LAGOS • GPS - N 37º 06.433' / W 08º 40.176'
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the culture. The best way is probably to know someone who already makes kefir and cadge a batch of the homegrown variety! Mine was given to me by a friend two years ago and it is still happily multiplying in my kitchen and in those of my friends. How do you get started? First, you place the kefir grains in a clean glass jar (don’t use any metal utensils). Pour milk on top. The amount is not important, but I suggest you fill the utensil to a third or half. Cover the jar with a lid. Leave in room temperature (not in the fridge) for 12-24 hours. It can take less time in warm temperatures. I leave mine overnight and it is always ready the following morning. It should be thicker and appear creamier. Now comes the time to separate the grains from the milk. Pour the liquid into another glass utensil through a plastic strainer and use a rubber
