The milk kefir grains look like a tiny cauliflower and turn milk practically overnight into an aromatic, creamy, yoghurt-like kefir drink with lots of valuable bacteria and minerals. The origin of the mysterious drink lies in the Caucasus or in Tibet, where it has always been one of the most important foods. In Germany, too, kefir has established as a healthy and easily digestible milk product.
In recent years, a lot of research has been done in Germany, and it has been proven that the milk kefir is a real miracle of nature that has incredible healing properties.
The cultures were cultivated by Tibetan monks and have following properties:
-it alternately regulates the antibodies in the body:
•Heals heart diseases, coronary arteries and breaks down the cholesterol in the veins
• Heals bile, cleans the bile ducts, duodenum and also breaks down gallstones
• heals the pancreas, liver and spleen
• it is a natural sexual enhancer for women and men
• it heals the stomach and intestines and makes ulcers disappear
• the grains itself develope antibiotics and heal inflamed areas in the organism
• it regulates blood pressure
• heals kidneys and controls the urinary tract
• it prevents metastases and slows down new development
•it prevents rapid aging
• it reduces fatigue and tiredness in the body caused by stress
• the mushroom has all the vitamins for life.
With just one one portion of kefir grains you can treat yourself and your whole family for years.
INSTRUCTIONS:
Pour 1⁄4 - 1/2 Liter of unboiled 1.5% milk (preferably organic milk) over 2 tablespoons of cleaned milk kefir grains in a jar. Stir the milk and close the lid.
Please note: only use plastic strainers and plastic spoons.
After 24-48 hours, pour the milk through a plastic sieve (never use a metal sieve or spoon! Frequent metal contact can damage the kefir symbiosis).
The poured milk is ready to drink. Rinse and wash the mushroom in the sieve under running cold water, afterwards pour it into the cleaned glass/ jar and fill it with milk again. Leave the jar covered in the kitchen at room temperature. DO NOT put it in the fridge!
Keep in mind that if the mushroom is not supplied with milk, it will turn black and die. If you want to take a break from drinking kefir, put the clean grains in a small jar with some water and leave it in the fridge.
In recent years, a lot of research has been done in Germany, and it has been proven that the milk kefir is a real miracle of nature that has incredible healing properties.
The cultures were cultivated by Tibetan monks and have following properties:
-it alternately regulates the antibodies in the body:
•Heals heart diseases, coronary arteries and breaks down the cholesterol in the veins
• Heals bile, cleans the bile ducts, duodenum and also breaks down gallstones
• heals the pancreas, liver and spleen
• it is a natural sexual enhancer for women and men
• it heals the stomach and intestines and makes ulcers disappear
• the grains itself develope antibiotics and heal inflamed areas in the organism
• it regulates blood pressure
• heals kidneys and controls the urinary tract
• it prevents metastases and slows down new development
•it prevents rapid aging
• it reduces fatigue and tiredness in the body caused by stress
• the mushroom has all the vitamins for life.
With just one one portion of kefir grains you can treat yourself and your whole family for years.
INSTRUCTIONS:
Pour 1⁄4 - 1/2 Liter of unboiled 1.5% milk (preferably organic milk) over 2 tablespoons of cleaned milk kefir grains in a jar. Stir the milk and close the lid.
Please note: only use plastic strainers and plastic spoons.
After 24-48 hours, pour the milk through a plastic sieve (never use a metal sieve or spoon! Frequent metal contact can damage the kefir symbiosis).
The poured milk is ready to drink. Rinse and wash the mushroom in the sieve under running cold water, afterwards pour it into the cleaned glass/ jar and fill it with milk again. Leave the jar covered in the kitchen at room temperature. DO NOT put it in the fridge!
Keep in mind that if the mushroom is not supplied with milk, it will turn black and die. If you want to take a break from drinking kefir, put the clean grains in a small jar with some water and leave it in the fridge.
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