Our boat and daughter Holli.

Do you feel alive each day? When your feet hit the ground in the morning are you pumped about the day? Do you feel appreciation and love for others? Do you have energy that will last all day? Did you know that you are supposed to feel this way? It is not something that is for a few, but for everybody. I used to feel terrible, sick, and dreaded the tasks before me each day.

This is no way to live. I really wasn’t living and life felt hard. Little by little I started to turn around and the place I started was what I fed my body.

The food you eat makes up the cells of your body and the foods I added to my life were alive and teeming with probiotics, cultured foods that changed me and made me feel different. They weren’t costly or hard to make, but they were powerhouses. I added them to my diet and wow, did I change.

Actually, everything changed.

I had energy, excitement, and joy. I remember that day. The start of well being and I talked about it in my story video. While washing dishes I looked out the window and saw that my bird feeder was empty. It had been empty for a year. But suddenly I found myself in the front yard filling it up. Suddenly I cared about the birds and their food source, where days before I did not. Many other things happened to me. The grass was greener and I was sure that people were kinder. The grocery store clerks handed me my groceries and told me to have a good day . . . well, I wanted to hug them and tell them to have one too. Then there was my husband.

He simply walked into the room that day and my heart went pitter patter. I could not stop hugging him and we had been married over 20 years. I felt like I was 21 again and had just seen him for the first time. Everything in my life intensified because I felt so good. It was a miracle to me, one that has continued to this day.

mason jar shooters

Kefir shooters in colored mason jars

I swear I am aging backwards and what has happened to me is not miraculous. It’s how it’s supposed to be. Wellness should be the norm and not the exception, but I am seeing that this is no longer so. Everybody on this planet knows that the foods you eat make up the cells of your body. We know this but few really understand or embrace it.

Do you want the cells of your body to be made from a bag of soda pop, pretzels, and Twinkies? Or do you want your body to remake itself each and every day from whole fresh foods that aren’t processed or filled with chemicals? Did you know that bacteria help in the synthesis of vitamins K, B1, B2, B3, B6, B12, folic acid, pantothenic acid, and some amino acids? They also help us absorb minerals, break down toxins and produce a number of enzymes that break down proteins, carbohydrates, fiber, and fats that make these vessels we live in.

You contain more bacteria than anything else, 100 trillion to be exact; and when you have the right amount of different bacterial strains they build an army inside of you and change you from the inside out. So what happened to me? The first thing that happened was I got sick. I was really sick, but I had a strong desire to be well. One thing led to another and these special foods showed up in my life. Was it the special bacteria from these foods that made serotonin in my gut that caused me to feel so good? So many physical processes were taking place and I started on a journey to find out what had happened to me.

(My story video is here: http://youtu.be/CbX9Nv9OtGM)

My best friend Kefir

The first thing I added that started me on the road to recovery was kefir. I didn’t know much about it but I started making it the easiest way I could find.

There are two ways to make kefir and I started with the kefir culture packages but you can also use kefir grains. Using the starter packages was super simple and allowed me to make kefir in large quantities. I also found that with this method, I didn’t have to make it every day. This felt easier to me. I since have switched to making it with kefir grains and I make it every day. However, I received so much success with the first method that it’s what I recommend to people who are really busy and want to start off with a super simple method.

If you want to start to feel good, have more love to give your family and others, feel alive inside like you are supposed to, here is where I started and the first method I used. If you don’t know where to start, this is a great place.


Kefir for Beginners or the Extremely Busy

If you are super busy and don’t have time to make kefir every day, or you want something that can be made in large quantities, this is the method for you. I have taught this method to some of my favorite busy people and they love the ease of using culture packages. Easy Kefir is a fantastic product that consists of freeze-dried kefir grains, ground up into powder. Let me tell you, this makes AWESOME kefir! The only drawback is having to buy Easy Kefir culture packages every so often. However, each package makes up to seven gallons of kefir, so the whole box will make up to 28 gallons, making it very economical.

Easy Kefir starter packages are a great option for people interested in making their own kefir but do not want to maintain a set of milk kefir grains.

First you will need to purchase a box of Easy Kefir packages. This is a four-package starter, which will make up to 28 gallons of kefir.

However you make and consume kefir, find the method that suits you and begin. It can change your life and start you on the road to being yourself; the “you” that feels alive and excited about each day. I can’t imagine being any other way now.

Kefir (using Easy Kefir)
Print Recipe
Kefir (using Easy Kefir)
Print Recipe
CulturedFoodLife.com
This method uses Easy Kefir powder packets. It's made from freeze-dried kefir grains. It's very easy to make, and is the way I made kefir when I first started.~Donna
Materials
Ingredients
Servings: quart
Units:
Instructions
Making Kefir
  1. Pour four cups of milk into a quart-sized glass jar.
    Pour four cups of milk into a quart-sized glass jar.
  2. Sprinkle the entire contents of one Easy Kefir packet into the jar and mix well.
    Sprinkle the entire contents of one Easy Kefir packet into the jar and mix well.
  3. Put a lid on the jar.
    Put a lid on the jar.
  4. Let this mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
    Let this mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
  5. Place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
    Place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
Re-culturing Your Kefir (See Notes below)
  1. To make 1 quart: use 1/4 cup from the previous batch
    To make 1 quart: use 1/4 cup from the previous batch
  2. To make a 1/2 gallon: use 1/2 cup from the previous batch
    To make a 1/2 gallon: use 1/2 cup from the previous batch
  3. To make 1 gallon: use 1 cup from the previous batch
    To make 1 gallon: use 1 cup from the previous batch
  4. Do not use more than recommended to make new batches of kefir. Bacteria likes room to grow, and adding too much will make it culture faster and cause it to be more sour.
    Do not use more than recommended to make new batches of kefir. Bacteria likes room to grow, and adding too much will make it culture faster and cause it to be more sour.
Recipe Notes

Making Kefir
Most types of milk are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, and homogenized. Although I mostly enjoy fresh raw whole cow’s milk to culture kefir.)

 

You will know your kefir is ready if the milk has thickened and has a distinctive sour fragrance. The final consistency should be pourable and thicker like yogurt.

 

When you put the kefir in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.

 

Re-culturing Your Kefir
Once you’ve made your first batch (quart) of kefir, you can use some of it to make more kefir, so don’t drink all of it!

Simply take a portion of this kefir, add it to new milk, and let it culture it again. (For exact amounts, see next slide) You can do this up to seven times and in larger quantities. Or perhaps more than seven times if you do it every day like I do :) Just keep doing it until it stops re-culturing, then you'll know that you need to use another Easy Kefir packet.

CulturedFoodLife.com