Kefir is easy and inexpensive to grow at home!
With care your kefir grains should last a lifetime. The grains will keep growing, and reproducing providing you with a fresh supply of kefir grains and plenty of cultured milk to drink every 12 – 24 hours.
You may use cow, goat or coconut milk to make fresh kefir everyday.
Goat’s milk requires more starter when making the initial batch.
TO MAKE KEFIR FROM LIVE GRAINS
It is very important that you never use any metal utensils or tools when handling living cultures such as kefir grains.
Add about a tablespoon of grains to about two cups of raw organic milk in a glass container and cover loosely to allow fermentation gases to escape. A piece of cheesecloth secured with an elastic band works very well. If you use an air tight lid you will get a fizzy kefir.
When you first receive your grains you will have to wait for a few days for the grains to adjust to their new environment before they start to grow – after that they will multiply rapidly.
Let the kefir stand for 24 hours at room temperature. Gently shake the container occasionally to keep the contents mixed.
After 24 hours strain with a plastic strainer into a container– do not use metal utensils. Place the grains that were caught in the strainer into another container with 2 cups of milk to make a fresh batch of kefir. The strained milk can be used or refrigerated until required. Repeat this process about every 18 – 24 hours.
If you prefer your kefir to taste stronger you can leave the container to set at room temperature for longer and this will contain substantially greater quantities of B vitamins.
As the kefir ripens, the whey (clear, yellowish liquid) may begin to separate. This is normal. Simply stir with a wooden spoon before straining.
Alternatively you might like to make kefir cheese. (See recipe section).
After about a week the quantity of grains will increase. You should now divide the grains which you can eat for extra health benefits.
Experiment until you have the grain to milk ratio that produces the thickness and taste of kefir you prefer.
Time and temperature are the two most important factors that will affect how your kefir will look and taste. During the warm summer months it may be ready in 18 hours. If you let your kefir sit too long in a warm temperature it will at first become thick and eventually start turning into curds and whey.
If your kefir is too lumpy or too sour you are leaving it out too long. Kefir should be creamy, slightly thickened and drinkable – just a little thicker than milk. Taste your kefir and when it is right for you strain it and place it in the refrigerator. Kefir will often thicken up a little more in the fridge since it is continuing to culture – but at a much slower pace. During the winter months it will take longer for your kefir to culture. With each batch you make, adjust the time until you get it just the way you like it.
Once kefir is made it will keep for about 1 week in the fridge.
Buy Kefir Milk Grains
In order to keep our stock under control and to satisfy as many customers as possible – orders for milk kefir grains are restricted to maximum 2 packages per customer.
Making cheese from kefir is easy and it contains all the beneficial probiotic micro-organisms that kefir is famous for. It is a great way to use up excess kefir.
Make kefir as usual but allow to stand for several hours longer until the curds and whey separate – approximately 48 hours.
Line a plastic strainer with cheesecloth. Place the strainer over a bowl and gently pour the curds and whey through the strainer. The strainer will catch the cheese or curds and the whey will drip into the bowl. Let it sit for 12 hours. Place the bowl and the strainer into your refrigerator and allow to drain for a few more hours. Store in a covered container for up to 7 days.
Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn your kefir into cheese.
This cheese is excellent tossed into salads. It is also delicious flavoured with chopped herbs, onions or garlic and served with an assortment of raw vegetables.
A kefir smoothie is about the easiest and most delicious way to enjoy kefir. It makes a super quick and incredibly nutritious breakfast.
Measure out ¾ mug of kefir into your blender. 1 cup of your selected fruit and a tablespoon of raw honey. Add 1 teaspoon of flax seeds. Blend and enjoy. The combinations are endless!
Make extra quantities of the smoothie mixture (leave out the flax seeds) and pour into ice lolly moulds and freeze.
Make plenty as everybody loves them!
Kefir dip or salad dressing
A delicious and easy salad dressing.
- 1 cup of kefir
- 1 teaspoon raw apple cider vinegar
- ½ teaspoon turmeric
- ½ teaspoon herb salt
- ½ teaspoon kelp
- ½ teaspoon ground ginger
- 1 teaspoon fresh chopped chives
- Pinch cayenne
- Ground black pepper to taste