How do you make fermented kefir sour-cream?

How do you make fermented kefir sour-cream? First you will need the granules; they look like tiny cauliflower florets. You may be able to buy them but I would suggest you start by asking around your circle of friends and the local farmers' markets.

Needlessly because they are the latest "in-thing" the granules may be quite expensive; it shouldn't be so. Then the very simple next step is to make a fermented sour-cream.

There is no need to fuss over quantities.

We favour only newly-lifted potatoes^[2] that have more resistant starch than those from cold storage; they give a much lesser blood glucose spike.

And every day make certain that we have at least 7 different coloured foods; 33% lower all-cause of death from the many phytonutrients.

Written by Dr. Bernard Preston (BSc, BEd and DC)

Disclaimer

You can start enjoying your fermented kefir sour-cream within a day or two. The longer you leave it the more tangy it will get. On a salad or baked potato I like it quite strong; not so in my grits.

It may separate into two layers after a couple days. That's not a problem; pour off the liquid if you want a thicker kefir sour-cream. Or just stir it back in.

Don't dispose of that yellowish liquid; drink it. It will be rich in nutrients and friendly bugs.

Double thick cream is best

Strain off the whey

But is it safe?

Some mischievous person conned us into believing that like snakes and spiders the only good bacteria is a dead one; that's completely false.

And even snakes and spiders play an extremely important role in the ecology of the planet. We wipe them out at our peril; but do treat them with respect.

And likewise treat your kefir mother with respect. Keep your fingers and dirty spoons out and it will last indefinitely. Mine is nearly ten years old. If you find coloured spots appearing, then toss it and start again.

Friendly bacteria and the happy tum

Physiologists tell us that the happy tum has an astonishing 2kg of friendly bacteria, viruses and yeast cells; and some other strange creatures. But most of us don't come close to that.

Why is that? Firstly because of our unhealthy terror of these unknown but friendly creatures. So we have been encouraged from childhood to stomp on every spider, snake and bacterium; and then wonder why there is a cloud of flies around, rats in the ceiling and pathogens overtaking our bodies.

The healthy gut has a swarming, very diverse mass of these friendly creatures known generally as the friendly flora; or microbiome if you want to be technical. When a pathogen puts his toe in, he is simply outnumbered and doesn't have a chance.

But the reality is that because of antibiotics, chemicals in our food and the loss of the age-old tradition that includes homemade probiotics like kefir, kimchi and sauerkraut in our diet, most of us fall far short; and are sitting ducks when pathogens arrive.

How tart do you like your kefir sour-cream

Once the cream is sour enough for you then you can put it in the fridge; that will slow the fermentation down.

How do you make fermented kefir sour-cream?

How do you make fermented kefir sour-cream? Is it safe?

I always say that just getting out of bed is dangerous. You might fall and break a hip or be exposed to someone coughing.

What is very unsafe is not to make homemade probiotics in your own kitchen. Researchers stress the importance of a broad spectrum of these friendly bugs and that you can't get from a pill. Commercially these foods like sauerkraut for example and so often preserved, boiled or sterilised. There are no living bacteria, only what is known as postbiotics; they too are important.

But first you have to learn how to make kefir; so easy.

Then try your hand at making this kefir salsa probiotic

Stomach and duodenal ulcers

There is interesting research that kefir will help overcome the bacterium causing stomach and duodenal ulcers^[1]; possibly simply by flooding the gut with friendly bugs, the pathogens are displaced.

This is in fact where my own interest in probiotics began. Kefir fermented in our own kitchen sorted out 15 years of serious epigastric pain confirmed on gastroscopy to be caused by a Helicobacter infection and a small hiatus hernia; in one week. Medicines did nothing for the pain.

From the journals

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