What is Kefir?
Kefir is a fermented, cultured milk drink that originates from Eastern Europe / Western Asia. It is quite tart and has a sour taste – similar to yogurt. The ferentation process leaves you with carbon dioxide, which can add a slight fizz to the Kefir. Kefir is rich in probiotic bacteria (good bacteria) and is an excellent source of calcium.
Benefits of Kefir?
- Improves Digestive Health
- Boosts the Immune System
- Fights Harmful Bacteria
- Fights Cancer
- Increases Bone Density
- Reduces Allergies
- Helps Detox
How to make Kefir?
What you will need:
- A glass jar
- A breathable cover for the glass jar such as a towel, kitchen roll or a paper cup filter
- A band to secure the cover on the jar
- A non-metal stirring utensil
- A fine mesh plastic strainer in order to remove the grains from the finished Kefir
- Cow Milk (we recommend our organic raw milk)
- 1-2 teaspoons of active Milk Kefir Grains
Instructions to make Kefir:
- Transfer the active kefir grains into up to 4 cups of fresh milk.
- Cover with a coffee filter or tea towel secured by a rubber band or jar ring.
- Place in a warm spot, 20-30°c, to culture.
- Culture until milk is slightly thickened and aroma is pleasant. This generally takes 24 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
- After the milk changes texture and culturing is complete, separate the kefir grains from the finished kefir.
- Place the kefir grains in a new batch of milk.
- Store the finished kefir in the fridge.
- As your grains grow in size, it may be possible to remove them by hand. Make sure your hands are clean but make sure not to use anti-bacterial soap so you don’t contaminate the culture.
- If your Kefir isn’t too thick, you may opt to strain the grains instead.
- Your Kefir may curd if it gets too thick, making it difficult to strain. Try using a silicone spatula or plastic spoon to help the Kefir through the strainer in this case.