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Healthy Home Economist / Archives / Conferences & Events / Make Your Own Kefir or Yogurt Challenge!

Make Your Own Kefir or Yogurt Challenge!

by Sarah Pope / Affiliate Links ✔

Table of Contents[Hide][Show]
  • Amanda Molnar's Perfectly Fermented Kefir
  • Lorraine Carlstrom's Colorful Raw Kefir Smoothie
  • Kristin Marlin's Incubating Raw Yogurt 
  • Miranda Meador's Yogurt Breakfast
  • Bailey Keenan's Supercharged Kefir Smoothie
  • Carey Blinn's Jars of Fermenting Kefir

kefir or yogurt

Traditional fermentation of foods increases enzymes and nutrients and adds beneficial probiotics. When you are ready to take the plunge and try your hand at it, there is no easier food for fermentation newbies to start with than dairy. It is a critical skill to master as most brands of commercial yogurt do not compare to homemade.

They are typically cultured for a very short period of time and may even have milk solids added before the short ferment begins. This defeats the purpose thus keeping carbohydrate content very high even when the fermentation process is complete.

As an encouragement to those who perhaps haven’t tried making yogurt or its cousin kefir yet, I wanted to share with you some pictures of those who have taken the challenge already and are getting awesome results.

Amanda Molnar’s Perfectly Fermented Kefir

Notice the kefir grains are visible in this picture just before Amanda transfers them to a new batch, which will earn her another entry in the challenge!

Lorraine Carlstrom’s Colorful Raw Kefir Smoothie

Lorraine added coconut oil, egg yolks, and fruit to her morning raw kefir smoothie!

Kristin Marlin’s Incubating Raw Yogurt 

Not one to start slowly, Kristin Marlin entered the challenge with 3 batches of yogurt at once!  Notice how she has her raw yogurt nestled in with thick towels to keep them warm to allow the culture to firmly establish itself during the fermentation period.  Love those gorgeous fermentation vessels too!

 

Miranda Meador’s Yogurt Breakfast

Miranda Meador made this lovely bowl of yogurt for breakfast … but it ended up being for lunch instead!

Bailey Keenan’s Supercharged Kefir Smoothie

Bailey’s creation contains kefir, a little water, a banana, an apple, some frozen strawberries and blueberries, a little chlorella powder, some bee pollen and flax seeds, and a couple of big spoonfuls of coconut oil.  YUM!

Carey Blinn’s Jars of Fermenting Kefir

For 25 years, Carey battled daily bouts of indigestion, bloating and acid reflux.  She used to use Tums or Di-Gel constantly to settle her stomach.   Carey originally started into Traditional Cooking after finding my videos on YouTube and now she is a fermenting queen.  Raw kefir, in particular, has changed her life and health in amazingly positive ways!

Hopefully, one or more of these pictures from everyday folks just like you will encourage you to take the plunge to try and make either kefir or yogurt yourself for the very first time!

Picture Credit

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Category: Conferences & Events, Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (75)

  1. Amy Kidwell via Facebook

    Dec 22, 2012 at 6:52 pm

    I let my kefir sit too long, so I made cheese and whey, and then I accidentally ate my grains! They never did get very big, so I didn’t notice them as I was stuffing myself with the cheese! 🙁

    Reply
  2. Misti

    Dec 22, 2012 at 7:51 pm

    We had our kefir pineapple, blueberry and swiss chard kefir smoothie today. Oh and I added a little hemp seeds today.

    Reply
  3. cheryl

    Dec 22, 2012 at 7:04 pm

    I’ve been doing a batch of kefir every day. My baby’s eczema is getting better just because I’m drinking some every day. Smoothies are so yummy!

    Reply
  4. H.S.

    Dec 22, 2012 at 7:02 pm

    This is a picture of laban matbukh that I made. It is a traditional Arabic soup made with yogurt and considered very healthy. It is often fed to women after they have children, guests and on Fridays. https://www.facebook.com/photo.php?fbid=4838669882565&set=a.2534119550247.2142266.1171309191&type=1&theater

    Reply
  5. rachel v.

    Dec 22, 2012 at 7:00 pm

    just took the grains our of the fridge where they have been hibernating. now in the cupboard awaiting smoothies in the morning!

    Reply
  6. Tammy

    Dec 22, 2012 at 6:39 pm

    I made kefir 🙂

    Reply
  7. Karen

    Dec 22, 2012 at 1:19 pm

    Ginny, my coconut oil is solid this time of year, too. If you have a good blender, it will break it up and blend it right in!

    Reply
  8. Mary

    Dec 22, 2012 at 12:14 pm

    Another batch of kefir. Going to have to freeze more grains soon. They grow so happily!

    Reply
  9. Elise

    Dec 21, 2012 at 11:53 pm

    Thanks Sarah!

    Reply
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