Overview
- The latest video published on September 3 reiterates a step-by-step method already outlined in a September 2 article for making kefir at home.
- The recipe uses kefir grains and about 500 ml of H‑milk, ferments in a closed container at roughly 20°C for 24–48 hours, then strains the grains for reuse.
- Coverage presents kefir as increasingly popular and frames it as a probiotic-rich drink that may benefit gut flora and provide vitamins and minerals.
- Suggested uses extend beyond drinking to smoothies, salad dressings, pancakes and bread dough, marinades for meat and fish, and probiotic ice cream.
- Health claims are attributed to external outlets such as Focus, MDR and Merkur, and Chip.de includes a warning to limit intake, stating that excessive probiotic consumption could harm gut flora and even cause neurological damage, without offering detailed citation.