I thought I would update you on how I am doing with my newish kefir. Although I don’t have a comparison, I feel like my kefir is really starting to work out well. It’s much tastier than when I first starting culturing it. When I go to strain it now, the fermented milk is much thicker with a jello-like solidity. Although it’s hard to measure, I believe the bacteria are getting larger as well. Now my kefir is a little thicker and resembles a drinkable yogurt.
I still don’t like it plain, it tastes a little too cheesy and savory for me to drink it, so I add 7-10 drops of SweetLeaf liquid stevia in vanilla creme. This makes it taste like vanilla yogurt, and the stevia doesn’t feed the bad bacteria in my gut. Getting rid of the bad bacteria and replacing it with good bacteria is the main reason I drink kefir, so adding sugar even from healthy sources would be counter productive. Sometimes, I add in a some cinnamon as well, which tastes like a drinkable vanilla cinnamon cheesecake. Yummm.
Probiotic Cinnamon Cheesecake Smoothie
2 cups of kefir, preferably made from kefir grains and raw, grass-fed whole milk
7 – 10 drops of SweetLeaf liquid stevia in vanilla creme
1/4 tsp of cinnamon, saigon cinnamon is my favorite
Combine kefir, stevia, and cinnamon, then stir. I use this recipe when I am craving dessert. Reducing sugar is hard, and this recipe helps me get rid of cravings.
