How to make: Milk Kefir

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Milk Kefir is a fermented drink made with kefir “grains” (a natural yeast/bacterial fermentation starter). You can get this grains from someone that already makes milk kefir, just search online for lists of people keen to share some grains in your city.

There is also an industrial starter that you can use to make a few batches, but different of the grains, this option doesn’t last forever. So, I would forget about this one.

I love to make my own Milk Kefir at home. I have a plain cup every day, simple, nutritious and delicious :D. However, you can have it with anything, such as fruit, nuts or add to smoothies. Use your creativity!

Today’s video is all about how to make this goodness. Forget all mystery behind preparing Milk Kefir and learn how simple is to make some using the fresh grains. It’s extremely good for your body!

Ah! In case you are asking yourself if milk kefir is low carb, I couldn’t find any trustful source saying it, whereas is common sense to say that the bacteria eats all the sugar in the milk during fermentation (fermenting longer is better for this), which leaves the drink almost without any sugar.

  • 1 ½ cups of full-fat milk
  • 25g of milk Kefir grains
  1. In a clean large jar add the milk. This jar needs to be larger than the amount of milk you will use as the fermentation process will increase the volume of the liquid inside the jar.
  2. Next, add the milk Kefir grains and stir gently.
  3. Cover the jar with a cheesecloth or a paper towel. You need to let it breath.
  4. Let it rest at room temperature for 24 hours. Stir every 8 or 12 hours to help fermentation.
  5. 24 hours later, stir the mixture again, then using a plastic or stainless steel sieve, drain the content to separate the kefir grains from the liquid-kefir.
  6. It’s done! You can have it straight away or, pour the liquid kefir in a sealed jar and keep it always refrigerated. About the grains, add them in another clean jar with fresh milk to make your next batch.
  • Always use plastic or stainless steel utensils to stir the grains in the milk.
  • Always use a glass jar to make and store your milk Kefir.
  • Remember to increase the amount of milk by 25% after every other batch as the grains will multiply (boy, they are very fast doing it!).
  • In case you need a break from making your milk Kefir, add the grains in a small sealed jar, with fresh milk just enough to cover them, and store it in the fridge. I suggest you to replace the milk every other week and use your grains again every four weeks.
  • Fermentation time may vary depending on your house temperature, so keep an eye on it and test the time according to your taste. More fermentation time means a sourer Kefir.

Crunchy sesame crackers #glutenfree #lowcarb

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Missing that crunchy element in your breakfast? Maybe in your afternoon tea or as a snack? Whatever happens to be the reason, it’s always good to add some crunchiness to our lives, don’t you think? So, don’t miss out this amazing Crunchy Sesame Crackers recipe.

Plain, with butter, cream cheese, nut butter or anything you like! Use your creativity and please your ears with that delicious Crack Crack sound. 🙂

  • 1¼ cup (300g) of sesame seeds
  • ½ cup (100g) of pumpkin seeds
  • 60g of grated parmesan cheese
  • 1 tablespoon of psyllium husk
  • ½ cup (100ml) of water
  • 2 eggs
  • salt to taste
  1. Preheat oven to 170C (340F).
  2. Mix together all ingredients, reserve.
  3. Line a parchment paper on a baking sheet and spread out your dough over it.
  4. Bake it for 20 minutes.
  5. Then, take the baking sheet out of the oven and carefully cut the crackers in the shape you like.
  6. Lower the heat to 140°C (280°F) and bake it for another 40 minutes.
  7. Make sure all crackers are dry. Let them cool before removing from the baking sheet.

Rich Hot Chocolate #sugarfree #nutfree

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Hi everyone,
It’s Lu here and I must say, it’s been so cold these days in Australia that we can’t stop thinking about hot goodies.

You know, something that will warm our body and, of course, our belly. This Sugar-Free Hot Chocolate recipe is perfect, so rich… Hmmm yummy!

  • 300ml of pure cream
  • 60g of dark chocolate (90%)
  • 1 tablespoon of raw honey (optional)
  • 3 tablespoons of cocoa powder
  1. In a saucepan, stir in all ingredients until everything is well combined.
  2. Bring it to your stove and keep mixing in low heat.
  3. Keep doing that until the chocolate melts and the mixture starts to get thick. This will take about 6 minutes.
  4. Pour it in two mugs, and it’s done! If you want to give it an extra heat, add 1 teaspoon of cinnamon.
  5. Enjoy this rich and hot drink in a cold day. 

Banana Bread #dairyfree #lowcarb #glutenfree

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Hello again everyone!
It’s Mel here and today we are going to cook one of my favourite things here in Australia: banana bread.

This is so authentic and delicious… hmmm prepare a good piece of butter and enjoy this with a cup of coffee or tea this afternoon.

  • 1/3 cup of coconut flour
  • 2 tablespoons of psyllium
  • a pinch of salt
  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of baking soda
  • 3 large eggs
  • 2 teaspoons of apple cider vinegar
  • 1 tablespoon of vanilla extract
  • 1/4 cup of coconut oil, melted
  • 2 ripe bananas, mashed
  1. Preheat oven to 160C (320F).
  2. In a medium-sized bowl, mix all dry ingredients.
  3. In a second bowl, mix all wet ingredients.
  4. Add your mashed bananas to the wet ingredients and mix them well.
  5. Stir the dry ingredients into the wet mixture.
  6. Grease a loaf pan or use a silicon one, if you prefer.
  7. Pour your batter into the loaf pan and bake it for 30 minutes.
  8. Let it cool down before serving.

Butter Cookies #glutenfree #nutfree #lchf

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Olá everyone!
As you can see in the video above, I’m super excited about today’s recipe.

These are the most delicious, and easy to make, butter cookies you have ever had! Not only that, they are a special version: low carb high fat. Fantastic!

  • 2 large eggs
  • 2 tablespoons of coconut sugar (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • 1/2 cup of coconut flour
  • 140g (3 tablespoons) of melted, unsalted butter


  1. Mix all ingredients together.
  2. Cover the mixture with some plastic wrap and reserve it for 30 minutes in the fridge.
  3. Preheat oven to 160C (320F).
  4. In an oven-safe pan, make small (cookie) balls using the dough you just removed from the fridge.
  5. Squash them using your hand, so they will have a better cookie shape.
  6. Bake them for 12 minutes. Be careful to not overbake it. 🙂
  7. Let the cookies cool down a bit before serving.
  8. Optional: prepare a fresh coffee and enjoy with your cookies.