Soy Milk Kefir
About Soya Bean
Soya bean or soybean is recognized as plant food that is relatively high in vitamins, minerals and fiber. It is a species of legume and is classified as an oil seed. Soybean is a natural plant that is high in proteins and essential amino acids (building blocks of proteins). Along with these, the discovery of tiny proteins in soy, referred to as pep-tides, which include glycinins, lunasin, defensins and conglycinins, are discovered. These extraordinary small proteins are known to provide us with several health benefits. Studies have shown that when taken in reasonable amount, soy beans can be health promoting. They control our blood sugar levels. They improve our immune function. They regulate our blood pressure, strengthen blood vessel fragility and improve our lipid profile which reduces the risk for coronary heart disease. They provide us with energy and keep our body functioning at its best. And the list goes on.
Soy is also well known for its high phytoestrogen content, particularly the isoflavones. Postmenopausal women are vulnerable to mood swings, depression and other psychological problems. They also have greater risks of osteoporosis, diabetes, heart disease and obesity. The phytoestrogen in soy is an effective replacement for estrogen thus lowering episodes of depression and mood swings. It can also help accelerate calcium absorption and prevent the loss of bone mass thus reducing osteoposis. The numerous benefits of this plant have transcended soy as most widely cultivated legume worldwide.
While there are a lot of ways of taking soya, soy kefir is a great choice. It is nutritious and good for digestive system. Although Kefir Grains thrive best in animal milk, soy milk can also be used as long as a revitalization period is observed. Revitalization places Kefir Grains in 1-2 cups of animal milk for 24 hours and once the process is complete, Kefir Grains can be returned to an alternative variety of milk (soy, coconut, rice, almond nut and etc!).
The Healthy Soy Kefir Recipe
- 1 tablespoon of Milk Kefir Grains
- 1 liter of soy-milk
- In a clean glass container, pour the soy milk ¾ full the container and add the grains carefully.
Note: As the Kefir ferments, it causes pressure in sealed containers as this creates carbonation in milk. Filling it only to ¾ full avoid explosions.
- Cover the glass container and leave it in a warm area for 12-24 hours.
- From time to time, swish the contents to break up the curds. Open the lid to release pressure.
- When you reached the desired thickness, you can either strain the milk kefir grains through a clean cloth or spoon them out.
- After removing the milk kefir grains, your ready to drink your soy milk kefir.
- To recycle your grains, rinse it with unchlorinated filtered water (Chlorinated water makes a gooey layer on the surface which makes it hard for them to function).
- Put them in new milk or water kefir mix.
- Let the grains stay at room temperature for a sourer taste, or refrigerated for a milder taste.