Kefir is considered to be 99% lactose free. Lactose is the milk sugar and is what the living bacteria in the Kefir is eating. That's why you can't use lactose free milk, that will starve the Kefir grains (they turn brown and eventually dies). So when you drink Kefir, since the sugars is eaten, you don't get as many calories as if you'd drink the milk unfermented.
Kefir Wey contains a lot of vitamins, such as B- and C vitamins, and especially B2 wich is good for your eyes, and also helps your body to convert carbs into energy.
Kefir Wey helps to remove toxins and supports the white bloodcells, it stabilize colesterol levels.
It has very powerful anti-inflammatory and antimicrobial properties and has been even frequently been recommended to patients by Hippocrates to heal them from a variety of illnesses
-you know the guy that is supposedly have said:
Further on; Kefir Wey also contains a lot of potassium witch helps muscels to contract and supports normal blood pressure. Potassium also helps to maintain normal levels of fluid inside the cells and supports the kidneys.
So: why not a splash of Kefir Wey in your smoothie to enrich both the vitamin and probiotic content. Sealed in a glass bottle and stored in the fridge, your Kefir Wey will be fine at least a couple of weeks, I'd say up to a month, but it will have the most probiotics in it the very first days.
And lol, listen to this; Kefir Wey can even be used in a skin toner to remove any remnants of cleaning, dirt, excess oil or makeup, balance the skin's PH and moisturize. (Find recipe below)
So Here's how you make Kefir Wey:
Do your usual procedure of straining your grains. Then strain your Kefir through a coffee filter. You can let it drip in the fridge over night. The liquid is even called Liquid Gold due to it's high healing properties!
This "liquid gold" can be used as a starter when you ferment veggies. If you're used to supplement with probiotics in capsule or pill form, consider that Kefir contains 35-56 different strains of probiotics. The highest amount of different strains I have found in capsules is 25 different strains, and when I tried to sprinkle that over a batch of blueberries to be fermented - nothing happened, the berries didn't ferment at all! Another brand that I tried that with, with 14 strands of probiotics worked though, and the fermentation got going perfectly! Compare that with 35-56 different strands, and that isn't freeze dried (and might be killed by you stomach acid...), living bacteria is Much stronger! Adding Kefir Wey over your veggies (I'd use about 1-2 table spoons in the brine) to be fermented is of course to cultivating those strains in your batch. Use as fresh Kefir Wey as possible, preferably directly when you've filtered the Wey.
But of course you can drink your Liquid Gold directly out of the stored bottle too!
The Kefir "left-over" that you have in your coffee filter is called Kefir Cheese and can be use as such. Cut some nice fresh herbs, or add some salt and garlic, there's endless of options to blend in your Kefir Cheese! Use it as a spread or as a tasty (and very healthy) spice on your fish, chicken, meat or salad! I think my favourite Kefir Cheese must be with finely crushed fresh rosemary and some salt!
Best of Luck!!
