Kefir comes from the Turkish word “keyif,” which means feeling good after eating. It is a fermented drink, made with cow’s milk or goat’s milk. Kefir has become popular in the natural health community. It’s high in nutrients and probiotics, so it’s good for digestion and gut health. It might have even more nutrients than yogurt. Kefir is a very powerful probiotic. Probiotics are microorganisms that have beneficial effects on health and digestion. It can improve conditions related to allergy and asthma symptoms. Allergic reactions are caused by inflammatory responses against certain substances or food. It helps to suppress inflammatory responses related to allergies and asthma. It is low in lactose. The lactic acid bacteria in fermented dairy foods, like kefir and yogurt, is much lower in lactose than milk. It’s known for being low in lactose due to the fermentation process, which reduces the lactose content significantly. Kefir is easy to make at home. You can find Kefir grains in some health food stores and supermarkets, or online.

• Put 1 or 2 tablespoons of kefir grains into a jar

• Add 2 cups of milk; better if organic

• Cover with a coffee filter, paper towel, or tea towel, securing with a rubber band. You can also place a plastic lid loosely over the top

• Leave it for 12 or 36 hours at room temperature

• After fermentation, strain the kefir grains out. You can use the kefir right away or keep it in the fridge, with a lid, for up to two weeks

• You can now start your next batch of milk kefir with those grains, or you can store the grains between batches in the refrigerator in a glass jar covered with milk

– Patricia Chirino Cabrera