A Fat Chance

I suffer from intestinal lymphangiectasia, an extremely rare disorder which gave me a chance to change my life. A fat chance.

Location: Pisa, Tuscany, Italy

Medical student (Psychiatry), online and face-to-face facilitation, CoP practitioner, writer for and about mental illness (mainly in psychiatric rehabilitation, volunteerism and ICT) but also facilitation nonprofit and CoPs, person with mental illness in recovery.

Monday, September 11, 2006

Fermented Dairy Basics #1

There are many fermented dairy that can help you if you have intestinal lymphangiectasia, mainly:

(a) kefir
(b) buttermilk
(c) sour cream
(d) kefirized sour cream
(e) creme fraiche

Kefir is the simplest in terms of what you have to do to make it.

What you need is:
*whole organic milk
*1 tablespoon of kefir grains
*2 Mason jars with lids
*a plastic strainer
*a funnel
*a wooden spoon

What you do is:
put 15gr grains (1 tablespoon) in a Mason jar
put 450 ml whole organic milk (1 pint) in that same Mason jar
put the lid on without tightening
put in the cupboard for 22-24 hours, till curd and whey separate
put the funnel in the second Mason jar
set the strainer in top of it
pour the first Mason jar content into the strainer
stir with the wooden spoon
retrieve the grains from the strainer for your next batch
drink the kefir from the second Mason jar or store it in the fridge for later consumption

50/50 coconut milk/organic milk (total 800ml) plus the juice of half lime

Bacteria in kefir:
A mix of homofermentative and heterofermentative bacteria (the former convert lactose into lactic acid without producing gas, the latter convert lactose into lactic acid and CO2 and ethanol aka alcohol), and yeasts.
Main bacteria:
Lactobacillus acidophilus (like in creme fraiche and acidophilus milk)
Lactobacillus bulgaricus (like in yogurt)
Lactobacillus spp
Streptococcus lactis var diacetylactis (like in buttermilk and sour cream)
Leuconostoc cremoris
Leuconostoc mesenteroides
Sacchoromyces cerevisiae (like in beer)
Acetobacter aceti (like in vinegar).
On top of that, kefir has a whole range of bacteria that only grow in kefir, such as Lactobacillus kefiri, Lactobacillus kefiranofaciens, Lactobacillus kefirgranum, Lactobacillus parakefir, and Candida kefir.

Tastes like:
acidic (lactic acid), sour (ethanol) and frizzy (CO2).

anti-hearburn (it's like taking milk, with alcaselzer and bicarbonate... it does work wonders!), anti-constipation (young kefir), anti-diarrhea (old kefir), immune boosting (because of the probiotics), anti-UTI and anti vaginal infections (does change intestinal pH!).

when baking with it, beware of the fact that baking powder, baking soda, cremor tartar doses need to be adjusted because of kefir's pH or else the batter either won't leaven or will become twice as big as expected.

Labels: , , ,