If you've been curious about kefir or kefir grains in the past, this post will help you learn everything you need to know, including how to make kefir!
You can use either water or milk to make kefir for a light, bubbly, and probiotic drink any time!
WHAT IS KEFIR?
First, though called a "grain" Kefir Grains are not a "grain" like rice, wheat, millet, barley or rye. They are completely and totally different. They are living organisms that are teaming with beneficial life.
And, that life force is what makes them so valuable as a food source.
Instead, Kefir Grains are a living, growing probiotic mother culture for fermented drinks.
There are two types of kefir grains: one that grows in milk and one that grows in water.
Both Milk Kefir Grains and Water Kefir Grains contain healthy probiotics, vitamins and minerals.
KEFIR GRAINS CONTRIBUTE to OVERALL GUT HEALTH:
Important Tip: the following information is especially important during the Holidays when we either overeat or do not eat our normal wholefoods diet!
There is much discussion these days about gut health and the importance of probiotics. The conversations generally cover the benefits of maintaining proper levels of good bacteria in our intestines for overall health.
The probiotics in kefir can assist in maintaining these proper levels of good intestinal bacteria which in turn help achieve a vibrant immune system.
There are usually at least 10 strains of beneficial probiotics in each batch of kefir. But there can be up to 34 strains of healthy beneficial bacteria in a batch. These bacteria are the probiotics.
In addition to these probiotics, this nutrient dense drink also contains valuable vitamins and minerals; which makes this truly a wonder food.
Consider incorporating kefir into your daily diet. And, especially consider adding this nutrient rich probiotic powerhouse back into your diet if you have been ill. The probiotics in kefir may help to rebalance your system.
Milk Kefir Grains
FERMENTED FOODS:
Fermenting foods is the ancient practice of creating a healthy bacterial environment which stops the spoiling of foods from bad bacteria.
The good bacteria in kefir suppress the bad bacteria that cause spoilage.
There has been a resurgence of and interest in fermented foods, not only as a means to prolong food storage but for their massive health benefits.
This practice of fermentation has been around for centuries. Some of the more common fermented foods that most people are familiar with are yogurt, pickles and sauerkraut.
Some of the less common (but increasing in popularity) are kombucha, miso, kimchi, milk kefir and water kefir.
The fermentation process often makes milk kefir tolerable to lactose intolerant people. With this being said, always double check with your family doctor before drinking milk kefir if you are lactose intolerant.
MODERN DIET:
Our modern diets are often lacking in these fermented foods so that proper levels of good bacteria can be upset and become unbalanced.
When our digestive systems are out of whack, proper nutrients may not be absorbed. What can we do?
For one thing, we can take supplements but really, when you think about it.....our foods should provide for most, if not all, of our nutritional needs.
Vitamins, minerals, enzymes, essential fatty acids and important probiotics should be a part of our daily diet. These are what help keep us healthy.
These key nutrients are constantly being discussed everyday in medical journals, healthy living magazines, blogs and on the news.
HISTORY:
When people lived on the Family Farm and when food was grown locally, we were able to get these important whole food nutrients right from the garden, from fermented foods and from local meat and dairy sources.
Since we really are what we eat, it is now more important than ever to be mindful of wholefood sources.
Milk and Water Kefir are both excellent sources for probiotics, vitamins and minerals. And now, they are easily accessible to most of us.
They were important back then and they are especially important now!
HOW to MAKE HOMEMADE KEFIR:
Milk and Water Kefir are extremely easy to make at home. I have batches of both fermenting on my counter or in my refrigerator at all times.
Water Kefir Recipe:
Simple Instructions for Making Water Kefir
- Upon receiving your Water Kefir Grains, put them in your fine mesh strainer and rinse with clean water to freshen them up.
- Place 1/4 cup of Organic Cane Sugar in a clean glass 1 quart jar and add approx. 3 cups filtered water; making sure it is non-chlorinated. Stir to dissolve the sugar. When the sugar has dissolved, add your 1⁄2 cup kefir grains.
Approx. measurements are 1⁄4 cup sugar, and 3 cups water.
Increase your ratio of ingredients as your grains multiply.
- Cover the jar with a clean cotton cloth or paper toweling and secure the cloth with a rubber band. Place the jar on your kitchen counter. Leave for at least 24 hours, but up to 72 hours if your kitchen is on the cool side.
- Watch as the grains cause bubbles to form which will rise to the top. Stir a couple of times a day.
- Depending on the temperature of your kitchen, the kefir should be ready in 24 /- hours. Bubbles will form & will start to rise to the surface. Foam will also form on the surface of the kefir. This is normal. The kefir will have a fresh tart smell.
- Strain your kefir grain mixture through a fine mesh strainer. I strain into a 4-cup measuring cup; always making sure to save your new grains in your mesh strainer for your next batch!!!! You may then rinse these new kefir grains under cold water {never warm or hot} while they are still in the strainer.
- Now, you are ready to begin the entire process all over again by placing your freshly strained and rinsed kefir grains into a clean jar with sugar and filtered water. The proper ratio is approx. 2 Tablespoon grains to 1 cup water. If you have more than this amount of grains, please watch as the kefir will make much faster. If it is making your kefir too fast, then reduce the amount of grains or increase the amount of water and sugar. The kefir grains will multiply and increase but great amounts.
- Finally, pour your fresh water kefir from your 4 quart measuring cup into a clean jar, cap with a lid and refrigerate. Please note that kefir can become effervescent so do not tighten the lid completely. The longer kefir "makes", the stronger the flavor and the longer it stays in the refrigerator, the stronger and more effervescent it can become. You must experiment to find how you prefer your kefir.
Please Note: Do not tighten the lids on your kefir too tightly as it can cause your jar to explode. This is due to the natural carbonation. - Consider making Kefir Water Soda with a second fermentation. I use Swing Cap Bottles for our Kefir Soda. Purchase bottles online.
PRINT THE RECIPE: BASICS of MAKING WATER KEFIR | How to Make Kefir Soda
Milk Kefir Recipe:
Simple Instructions for Making Homemade Milk Kefir
- Upon receiving your kefir grains, please rinse in cold water. I use a fine mesh strainer with non-chlorinated water.
- Place the grains in a clean jar and add approx. 1 cup fresh milk. I have been using raw goat's milk as that is what I have but organic cow's milk is perfectly fine.
- Cover the jar with a clean cotton cloth or paper toweling and secure the cloth with a rubber band. Place the jar on your kitchen counter. Leave for at least 24 hrs.
- Watch for the milk to thicken. Stir a couple of times a day. Or simply swish the jar a bit.
- Depending on the temperature of your kitchen, the kefir should be ready in 24+/- hours. The milk will become slightly thickened. The consistency of the kefir is similar to cultured buttermilk but the taste is a fresh tart milky taste. (if your kefir separates into curds and whey in the jar, it has gone a bit too far but no problem, simply stir back together and strain as
follows - Your over-cultured kefir will be a bit more sour so you might want to use it in cooking.) - Strain your kefir grain mixture through a fine mesh strainer. I strain into a 4-cup measuring cup. I pour the kefir back and forth through the strainer several times to get all the good stuff off the grains. Make sure to save your new grains in your mesh strainer for your next batch!
- You may then rinse these new kefir grains under cold water {never warm or hot} while they are still in the strainer to begin the process all over. (Please note that some do not like to rinse their grains prior to making a new batch but since I always use raw milk, I have found it beneficial to rinse the grains. Once the grains are rinsed, you will see the healthy, creamy white grains that look like large curd cottage cheese or little cauliflowers.) This is what you want.
- Now, you are ready to begin the entire process all over again by placing your freshly strained and rinsed kefir grains into a clean jar w/ fresh milk. As your grains increase, you may use more milk with each batch. The proper ratio is approx. 1 Tablespoon grains to 1 cup milk. If you have more than this amount of grains, please watch as the kefir will make much faster. If
it is making your kefir too fast, then reduce the amount of grains or increase the amount of milk. - Finally, pour your fresh liquid kefir from your 4 quart measuring cup into a clean jar, cap with a lid and refrigerate. Please note that kefir can become effervescent so do not tighten the lid completely. The longer kefir "makes" the stronger the flavor. The longer it stays in the refrigerator, the stronger and more effervescent it becomes. You must experiment to
find how best you like your kefir.
As a side note: kefir your grains will multiply. Remember to use your kefir in fruit smoothies.
If you have too many kefir grains, you may simply eat them or give some away to friends and neighbors so they can begin making their own kefir. My husband does not care for the taste of kefir even in fruit smoothies but knowing the benefits of kefir; he will simply eat a few grains a day.
These may be chewed or swallowed whole. The grains are soft and pliable.
I have also found that our dogs, cats and chickens love these homemade kefir grains as well as the liquid kefir. Feed them some when you have extra. The more grains that you have in your milk, the faster your kefir will make.
Your kefir grains will multiply on their own; you may slow the process by removing some of the grains and either eating them yourself or feeding some to your animals or by increasing the amount of milk that you use.
PRINT THE RECIPE: MAKE HOMEMADE MILK KEFIR | A Probiotic Rich Drink
ADDITIONAL TIPS:
Homemade kefir is fresher and less expensive than store bought. Plus, you can flavor both types of kefir with fruit and berries.
Adding berries and then double fermenting either water kefir or milk kefir creates an effervescent, bubbly drink. I discuss double fermenting in both these water kefir and milk kefir posts.
I usually store my milk kefir in glass jars in the refrigerator and then store my double fermented water kefir in Swing Cap Bottles as Kefir Soda.
IN CONCLUSION:
Remember that we talked about how kefir grains are living organisms that are teaming with beneficial life......
And, that they are a life force which makes them such a valuable food source. Really work on adding this powerhouse of nutrients into your diet today!
Fermenting is an art.
With a little practice, you will be making lots of kefir. Incorporating kefir grains into your diet is a very wise choice as you develop your wholefoods, healthy lifestyle!
PS:
I have grown and sold both of these grains on eBay as an income source.
Read More: HOMESTEAD MONEY | Ways to Make Money
PSS:
Dogs, Cats and Chickens love Kefir Grains.....so if you have extra grains (as you most certainly will, as they multiply) Do Not Discard! Either eat them plain or share them with your animals as these extra grains are a great source of healthy probiotics for your pets and poultry!
About the Author:
Cathy Liesenfeld writes about traditional, simple living in a modern world at Original Homesteading. Cathy loves living in western Wyoming
where she and her family enjoy all aspects of the homesteading lifestyle with organic gardening, wholesome real foods, handy self-reliant skills and hunting to fill the freezer with wild game!
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