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Refreshing Probiotic Kefir

Digestion problems seem to be more and more common.  Many of us eat on a mixed dose of sweetening, color and preservatives and no one knows how this all will interact in our body. Some of the effects are known already, but for example, colouring like patent blue is legal in Finland although in Canada and in many other countries it is on the list of illegal substances.

Our intestines depend on our entire well-being: resistance, allergies, skin problems, everything comes from the intestines, and the health of the intestines seems to be investigated even to mental health. So you should take good care of it.

Probiotics taken as supplements will work well during your regimen, but it doesn’t live or grow in the intestine so the effect will cease after you stop taking them.

Probiotics that you´ll get naturally from food, however, increase in the intestine and increase the body’s own bacterial strain. Kefir and Kombucha are good sources of natural probiotics, just like sauerkraut. If you don´t want to make your own drink, you will find them also in eco-shops such as Ekolo or Ruohonjuuri in Finland.

Our diet has once included a lot of natural bacteria and acidified products during the time when food was preserved by fermentation. Nowadays, preservatives and pasteurisation has replaced all natural preservation methods. Pasteurisation is same as heating, which kills both good and bad bacterias. Many of the fermented products may eventually be pasteurised also.

Where can you find Kefir? Facebook has a group Kombucha & Kefiiri (and other living culture club) where people share and sell their fungus seeds.

What is Kefir? Water kefir is a fungus / bacterial culture that consumes sugar and transforms it into a probiotic carbonated drink.

When kefir grows too large you can eat part of it or give it to a friend. You can also take a break of growing it. If you want to do it you can but your seeds to rest into the fridge or store them for up to half a year in a frost. If you want to have a break make a normal water-sugar mixture and but it in to a glass jar. Kefir will survive in the refrigerator like this one or two weeks. If you want to freez it strain the kefir as try as possible and but it to glass or plastic jar. When you start to use it again, its good to feed it more because its activity may be slower than normal.

Refreshing Probiotic Kefir

170g Kefir seeds (wet)
4rkl / 32g Unprocessed organic sugar
1l Water
1 slice of lemon into four parts
1 date
300g pears


1. Rinse the Kefir’s seeds gently at room temperature. Kefir dies in hot water. Also protect the seed of the kefir from detergents. Wash the bottle well and finally pour a little water to the bottom of the bottle. Drop the kefir seeds to the bottle and fill the bottom of the bottle with room temperature water. Finally, add sugar, date and lemon cuts. Brown sugars are more nutritious so the kefir lives on them better. If you want your kefir to be brighter, you can also feed it with white sugar. You also don’t have to use dates if you don’t want to. Lemon prevents mold forming so it is good to use it.

2. After adding all the ingredients, fill the bottle, mix the drink, close the bottle with gauze or with the kitchen towel to protect the drink from flies and debris. After this leave it to room temperature on to a place where its also protected from light for 24 hours. Taste your kefir next day and if it is too sweet you can let it ferment more. After your drink is ready strain your kefir seeds and reuse them. You can now add for example some berries or fruits to give it some flavor. Kefir suffers from preservatives so favour organic. Our drink has 300g peeled pears. After adding pears close the bottle tightly with cork and allow to ferment again one day in dark place in room temperature. The carbonic acid increases in a closed bottle, so don’t leave it too long to ferment with out opening it in the middle, otherwise your bottle might explode. You can let the kefir ferment longer then we did also. You will find your own preference for its sweetness and flavour after some time. If needed, you can also sift the drink to make it as smooth and clear as possible.

3. If the drink tastes too acidic in the end you can add a bit of baking soda to neutralize the drink.

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