Kefir is a fermented drink made from kefir grains. It’s a bit like a very thin yogurt and has great health benefits!
The great news is, like many fermented drinks, kefir is very easy to make on your own!
Kefir grains are very sensitive to metal so it is best if you use little to no metal when you’re preparing this recipe.
If you use a dishwasher, rinse your bowl thoroughly before using to ensure there is no detergent residue on it.
You will need:
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A strainer (preferably not metal)
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A jar to put your kefir in
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A bowl
Ingredients for Kefir
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Fresh Milk (raw or freshly repasteurized, depending on what your grains are used to)
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Kefir with Grains, 4 to 5 healthy grains will make a pint
Directions for Kefir
Separate kefir grains from kefir by pouring into a non metal strainer. Gently separate the kefir from the grains with a non metal spoon. Don’t push too hard – be very gentle!
What falls below is your kefir. What stays in the strainer is the kefir grains.
Leave out on the counter for about 24 hours to ferment. After 24 hours, put the grains into milk into the fridge. OR if you are not needing so much kefir, store it in the fridge directly.
If you store the kefir in the fridge, continue to feed your kefir in the fridge. It takes about two to three weeks before you need to feed it again by changing the milk.
You can use the kefir itself to make kefir cream.
Enjoy!
Milk Kefir
Ingredients
- Fresh Milk raw or freshly repasteurized, depending on what your grains are used to
- Kefir with Grains 4 to 5 healthy grains will make a pint
Instructions
- Set a plastic strainer inside a large measuring cup or bowl.
- Fold the cloth four times and set inside the strainer.
- Pour your yogurt into the cloth.
- Gather the edges of your cloth and secure with a rubber band.
- Leave to sit and strain for as long as desired.
- If you want to simply thicken your yogurt, leaving it for only ten minutes is fine. If you’d like to strain all the whey out to make a cream cheese, you can leave it for much longer. I often leave mine out overnight.
- Once you have strained enough whey out, pour it into a clean glass jar.
- Rinse your cloth well in hot water. Don’t use soap! Hang to dry.
- Use your whey to ferment flours, seeds, nuts, or vegetables, or as a starter to culture other dairy. What will you use your whey for?