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How to Make Kefir
Description
Yogurt and kefir are similar products in terms of their uses and taste. But while yogurt is made with cultured bacteria, kefir is made from kefir grains. This cultured delight not only has a very unique flavor but is also packed with gut-friendly bacteria that may support digestion and immune function. It may be enjoyed simply as a drink or easily incorporated into smoothies, dressings, or even poured over cereal!
Ingredients
Instructions
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Place the kefir grains and milk in a large glass jar. Cover it using a few layers of paper towels. Use a rubber band to secure the top and prevent the entry of dust.
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Transfer to a warm place (around 65 to 80°F), preferably without much light, for approximately 24 hours. Your kefir is ready when it's slightly thickened and has a mildly tart aroma. If you notice whey separation at this point, don't worry. This simply indicates that you can either shorten the fermentation time next time or use more milk in the future.
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Strain your finished kefir into a colander set over a large bowl. You’ll need to apply some pressure with a plastic or wooden spoon to gently force the liquid out. Keep the grains for the next batch.
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Transfer your kefir from the bowl into a sealable container. Store in the fridge.
Note
- Strains of yeast are often present in the grains. When added to milk, they eat the lactose, resulting in a healthy drink filled with good bacteria and yeast. Because of this metabolization process, kefir is generally considered safe for people with lactose intolerance. But you should always consult your doctor before making any assumptions.
- Avoid direct use of metal tools, as the kefir grains are finicky creatures.
- For this particular fermentation process, dairy products typically produce a better result. Still, plant-based alternatives will also work. Coconut, oat, and especially soy milk usually yield excellent kefir. Keep in mind that the higher the calorie and natural sugar content, the better. The microbe feeds off the carbohydrate, so this is key! Choose an organic brand with no additives or homemade.
- Kefir is best kept in the fridge. This will slow down the fermentation, and it should last you for about 1 week to 10 days. Possibly longer, but it may begin developing a strong sour taste.
Tips:
- Fresh grains are readily available online. If yours come in the post, you’ll likely need to “waken” them up after the trip. Put the grains in a jar and cover them with a few tablespoons of whole milk. Cover and leave at room temperature for 1 or 2 days, or until the milk has set.
- Either homogeneous or unhomogenised milk will work, but keep in mind that in some high-fat varieties of the latter, the grains often get stuck; simply give it a good stir or shake it a few times during fermentation.
- After it is ready, you may experiment with flavoring your kefir by blending it with cocoa powder, honey, vanilla, and fresh fruits.
kefir, probiotic
User Reviews
I love kefir–it’s gut-friendly and tastes great!