Posted by: godswaytohealth | May 1, 2013

HOW TO MAKE HOMEMADE KEFIR

This is an excellent article from Tammy’s blog on how to make homemade kefir.

Kefir grains, and a fresh, clean jar!

 

There are so many ways of making kefir, and there’s almost no wrong method! Some people like to culture their grains for 12 hours, and some for 24, or more. Some people like to tighten the lid on the jar of fermenting kefir (be sure to leave extra air space in there if you do, so the jar doesn’t burst!), making a fizzy kefir. Some people use raw cow’s milk, others use goats milk or 1% cows milk, or… you get the idea!

Here are some simple instructions to get you started making kefir!

1. Place kefir grains in a clean glass jar.

Kefir grains with milk

2. For every tablespoon (approx.) of grains, add 7-8 ounces of milk (making one cup total per tablespoon of culture).

3. Cover jar loosely, and allow to sit at room temperature, out of direct sunlight. On top of the fridge or in a cupboard are great places to make kefir!

Freshly-strained kefir

4. After 12-24 hours, strain the kefir using a plastic strainer or colander. (Important do not use metal on live kefir grains).

Straining with a colander...

I sometimes use a wooden spoon with small holes in it to “scoop” the kefir grains out of the finished bowl of kefir, returning them to the jar. See kefir making video

Freshly strained kefir

Enjoy your fresh kefir, or store in the refrigerator for up to several months.

Fresh kefir, and a jar of milk just starting to ferment

5. Place the grains in a clean jar.

Some other information:

  • Kefir will require an adjustment period of a batch or two after events like being shipped or switching types of milk. When you receive your kefir grains, don’t be disappointed if the first couple of batches taste awful! The yeast build-up during shipping needs to level out. When switching types of milk, your kefir will go through a couple of “transition” batches, where it may taste differently, as well. For this reason, it’s best to stick with one type of milk if possible, using excess grains for other types.
  • Many types of milk may be used to culture kefir, but kefir grains that are cultured in non-mammalian milk will cease growing. Consider using your excess grains to culture soy milk, rice milk, coconut milk, etc.

How to make kefir: Video tutorial

Try to obtain kefir grains, not just a “starter”, which is sometimes sold. Kefir grains can be used “forever”, whereas “starters” can only be used 7 times or so.

 

THANK YOU TAMMY: http://www.tammysrecipes.com/making_kefir

 

ADDITIONAL HELPFULL NOTES

When using milk kefir grains you can use raw cow or goat milk or canned coconut milk (try to get a brand that does not have sugars and preservatives added). You can also use store-bought milk that is homogenized however DO NOT USE ultra-pasteurized milk as it has been processed with extremely high temps and will not feed your grains properly. You can make kefir with whole or low-fat milk.

When kefir is fermenting many times the grains will float to the top of the milk. To keep things “mixed” I gently swish the mixture in the jar several times throughout the brewing process (you can also open and lightly stir).

When you strain your kefir grains into a new jar they many times will feel “slimy” or coated with a gel-like substance – this is normal and is known as “kefiran”. This is another reason why I swish or stir the jar to help distribute the kefiran in the kefir while it brews.

Two things I was instructed on when making kefir –

1 = Make sure that everything you use with kefir is clean. Remember kefir is a living culture and you don’t want to contaminate it or kill it by not having clean hands or utensils, etc . . .

2 = Use only plastic utensils (no metal). (I did not want to use my plastic pasta strainer as it might have residual oil that would affect the outcome of my kefir.) I went to the “dollar store” and purchased an inexpensive strainer, spoons, measuring cup, and bowl that I use for kefir only.

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