My name is Giselle and I love Kefir. It changed my life. I feel like I got a second chance when I found out about this. I had Ulcer problems because of a stupid decision I made when I was young. Thankfully, I found out about Kefir in one of my visits to Beijing.
Since then, I have been trying to spread the word and I have seen it change many lives. I hope you could support my cause and spread the word too. That would be totally awesome.
This blog started in the first quarter of 2010 and it has been updated regularly ever since. We appreciate all your inputs and we’d love to see you join our discussions and also our Facebook page. (Update: We have a Google+ Page as well!)
Tell your friends to come on over and sign up! NOW!
PS. If you have personal stories and experiences, contact us! We want to know! We’ll put it on the site for you so we can spread the word about kefir!
Giselle even gave me this great recipe for a baked potato with kefir topping:
Baked Potato with Kefir Topping Recipe
Kefir is a marvelous fermentation of milk that hails from the Caucasus Mountains, where it’s long been believed to promote longevity. Tangy, yoghurt-like, and creamy, it can be used in various culinary preparations as a replacement for several dairy products. Here, we use it as a replacement for yoghurt or sour cream in a delicious baked potato recipe.
* A baking potato, washed and dried – russets are the best for this sort of cooking
* Olive oil
* Kosher salt
* 1/4 cup of strained kefir
* 1/4 cup of good, shredded cheddar (you can also use similar cheeses such as Colby or even a Cantalet)
* 1 pinch black pepper, ground
* 1 tsp. butter
STRAINING THE KEFIR:
Straining kefir is pretty easy. What does it do? It thickens the kefir to the consistency of a soft and creamy cheese—much like a yoghurt cheese, actually. All you need is a good cheese cloth, into which you can pour your kefir and bundle it up. Hang that cloth over a bowl to catch the whey that will drip out and leave it for about 3 hours (more if you want it to be thicker). Transfer the strained kefir to the fridge while not using it.
MAKING THE BAKED POTATO:
1. Bring your oven to 350 degrees F.
2. Pierce the potato several times with a fork. Coat it with oil afterwards, sprinkle a dash of salt on it, and then put it in the oven. The average cooking time is an hour, but this may go up or down depending on the size of the potato, among other things. Once it’s golden brown and feels soft when prodded, it’s cooked.
3. Take the potato out of the oven and split it, then place the rest of the ingredients on it as toppings.
This seems really simple, and kind of funny, because I guess I never knew there was much of anything you could do with kefir besides drinking it.
Giselle will be here in the comments if you have any questions or go visit her at her site.