How to Make Your own Yogurt, Kefir, Chevre

(Page 5 of 5)

February/March 2005
 
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Pour the curds into a strainer lined with cheesecloth, then tie them into a bundle and allow them to drain overnight at room temperature. In the morning, salt the curds to taste.

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Eat the curds plain or press them into decorative molds (see “Cultured Dairy Sources,” at right). Roll the formed cheese in fresh herbs such as chives, dill or thyme, and store your chevre in a jar covered with olive oil and herbs.

What are Cultured Dairy “Probiotics”?

Probiotic means “for life,” and “probiotics” in cultured dairy products — yogurt, buttermilk and many soft cheeses — are nothing more than types of beneficial bacteria typically found in such foods. Traditionally, these fermented foods tend to have a smooth and tangy, yet light flavor. They help boost your immune system and are easier on the stomach than other dairy foods because the bacteria added to milk break down the natural lactose in the milk.

There are two specific strains of bacteria that are most commonly referred to as probiotics: Bifidobacterium and Lactobacillus acidophilus. These “friendly” bacteria exist naturally among the hundred or so types already present in our gastrointestinal system, but they are under constant siege by human indulgences such as when we drink coffee or alcohol, eat lots of onions and garlic, or take antibiotics. Making and eating your own cultured dairy products can ensure your body’s well-stocked with these health-enhancing “probiotic” bacteria.

Kefir Grain Exchange

http://66.46.11.99/clarkson/Show/Clark son/kefir/default.asp

Share grains with kefir enthusiasts all over the world.

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