Kefir is a probiotic, fermented milk drink. Sounds kind of gross doesn’t it, but it is supposedly one of the healthiest cultured dairy products that we can make in our kitchen. Kefir originated in the Caucasus mountains in Russia where shepherds carrying fresh milk in their leather pouches would occasionally find a fermented beverage after their days work. It is prepared by inoculating milk with Kefir grains (small tapioca like grains that grow and produce additional grains during fermentation). Traditional Kefir was made in skin bags, hung over a door way and purposely knocked by passers-by to help with the fermentation process.
I decided to start making Kefir with a Kefir culture rather than Kefir grains. The culture also reproduces and can be used up to 3 times per packet/half packet, etc. I plan to use Kefir grains in the future to give the traditional way a go.
Note: All utensils should be very clean before use. That means either sterilized or washed in hot water with detergent before air drying.
1. Obtain Kefir grains or Kefir culture sachets.
2. Stir in the culture to the recommended rate or 1/4 cup of Kefir grains to 2 cups of milk.
3. Leave covered in a dark spot or a dark jar for 24-36 hrs at room temp depending on how strong you would like your Kefir. At the end of this time your drink should be thick and some whey may be present on the surface (just stir it back in).
4. I strained the kefir through a fine strainer to catch about 1/3 cup of thicker Kefir culture to re-culture the next batch.
5. Pour your Kefir into a clean/sterilized container and refrigerate for 12hrs before consuming. I used some old spice bottles (see photo) so we can have a small Kefir ‘shot’ each day. Mmmmm 🙂
Half a litre of Kefir was made for the first batch, but I found that 1 litre would have been better so I just used the thick Kefir that I collected and added it to another 1/2 litre of milk. It ended up re-culturing well (I kind of wasn’t expecting it to work) and it should be ok to use once more.