Kefir is a unique and delicious drink that has been enjoyed for centuries in many parts of the world. It is made from fermented milk and is packed with beneficial bacteria and yeasts that can help improve gut health and boost the immune system. But what makes kefir so special? Well, let’s take a closer look at this fascinating beverage.
First of all, the name “kefir” comes from the Turkish word “keif” which means “good feeling.” And let me tell you, drinking kefir can definitely give you a good feeling! It has a tangy, slightly sour taste that is similar to yogurt, but with a thinner consistency. Plus, it’s incredibly versatile – you can drink it straight up, add it to smoothies, use it as a base for salad dressings, or even bake with it.
But what really sets kefir apart is its probiotic content. Probiotics are beneficial bacteria that live in our gut and help to keep us healthy. Kefir contains a variety of probiotics that can help improve digestion, boost immunity, and even reduce inflammation. And since it’s a fermented food, the probiotics in kefir are alive and well, making it one of the most potent sources of beneficial bacteria out there.
So next time you’re feeling a little bloated or under the weather, consider giving kefir a try. Not only is it delicious, but it just might give you that “good feeling” you’ve been looking for!
Let’s dive into some common questions I get asked often.
1. What is kefir?
Kefir is a probiotic. It is a fermented milk that has the consistency of a drinkable yogurt.
2. What are grains?
Behold the essence of grains, for they are the humble architects of SCOBY’s- Symbiotic Colonies Of Bacteria and Yeast. These seemingly diminutive beings bear the power to furnish milk with the mystical elements vital to initiate the transformational dance of fermentation. Though they bear the name of grains, they are not of the wheat variety at all.
3. What kind of milk do I use?
Ideally, raw organic milk is the best option. If this is not available, organic pasteurized whole milk is the next best alternative. It’s best to avoid Ultra-Pasteurized milk as the heating process kills off all bacteria, including the good bacteria that is beneficial to our health. This process also leads to a significant reduction in the nutritional value of the milk. The extended shelf life of Ultra-Pasteurized milk products is a result of this process.
4. Can I use raw milk?
Indeed, raw whole milk can be utilized for fermenting kefir grains; however, it’s advisable to acclimate the grains before using them. Initially, using a mixture of 25% raw milk and 75% pasteurized milk can help to acclimatize the grains. Subsequently, with each fermentation session, the proportion of raw milk can be gradually increased. Raw milk contains a plethora of beneficial bacteria that may compete with other bacteria if the kefir grains were not acclimated to raw milk beforehand.
5. Can I use a non-dairy milk?
Certainly! For those seeking a non-dairy alternative, coconut milk is an excellent option. It contains natural lactose, which provides the necessary nutrients for the fermentation process. While it’s possible to utilize almond or oat milk, I haven’t experimented with them. If you opt for other non-dairy options, it’s essential to be patient and allow your grains to adapt to the new medium.
6. How do I acclimate my grains?
When you obtain fresh grains, it’s essential to start by adding fresh milk to them. Typically, you’ll receive 1-2 tablespoons of Kefir grains. To acclimate them, place the grains in a quart-sized mason jar, pour milk up to the top line, and store in a cool, dark place for 24 hours. After 24 hours, drain the grains with a plastic strainer, return them to the jar, and repeat the process by adding fresh milk. After the third time, your grains should be ready to use. If you receive fresh grains in milk from a friend, they’re already prepared for use.
In contrast, when purchasing dehydrated grains, it may take up to two weeks to acclimate. The package usually includes instructions to properly hydrate these grains.
7. Where do I buy grains?
The best way to obtain these little treasures is through someone you know. That way you can be certain they were treated with love and kindness. If you don’t know anyone who has these little gems, you can visit our shop and obtain some of our very own very loved organic grains.
8. I am lactose intolerant, can I still drink Kefir?
Yes, the grains in kefir thrive on lactose, a type of sugar present in milk. During the fermentation process, the lactose is converted into lactic acid, making kefir much more digestible. Interestingly, kefir consumption has been found to be well-tolerated among 99% of lactose intolerant individuals.
A useful technique to test for potential allergies is to apply a small amount of kefir on your skin, let it dry, and wait for 24 hours. If no inflammation is observed, it’s an indication that you are not allergic to kefir.
Questions about making kefir:
9. How long do I ferment for?
Typically, it’s recommended to allow 24-36 hours for fermentation. Nevertheless, it’s important to note that these are guidelines rather than strict rules; the fermentation process is influenced significantly by weather conditions. For instance, kefir can be fermented for up to 48 hours or as little as 18 hours before straining and still be suitable for consumption.
10. What size jar do I use?
The optimal jar size for fermentation purposes is a 6-cup mason jar. Nonetheless, you may utilize any jar size or style you deem fit, provided it’s made of glass and allows for a lid or coffee filter to be placed over it during the fermentation process.
11. What milk to grain ration do I use?
Based on my experience, the ideal ratio for a good batch is around 2-4 tablespoons of grains for every 6 cups of milk. However, I have also tried using roughly a cup of grains for the same amount of milk, which produced good results. It’s important to note that these ratios are merely guidelines as fermentation is an art, not a science. Adding more grains will accelerate the fermentation process, while using fewer might extend the time required. Experimentation is key to understanding how your grains behave.
12. What kind of lid do I use?
Initially, I used coffee filters secured with a rubber band to cover my container, which was effective. However, I encountered issues with the rubber band breaking. To resolve this, I’ve switched to using plastic mason jar lids, which can be purchased at most grocery stores that carry canning supplies. The plastic lids are not airtight, thereby offering a reliable way to prevent gnats from entering while allowing for CO2 release.
13. There is a lot of separation during my fermenting process, what is that?
The separation of curds and whey within milk is a typical process. When the grains consume lactose, it results in the separation of yellowish liquid, which is a common sight. This separation can occur swiftly on hotter days or when the quantity of grains is greater than the milk’s volume. However, it is entirely safe to consume.
14. Is my Kefir supposed to have a strong smell to it?
One of the advantages of grains is that they comprise a Symbiotic Colony of Bacteria and Yeast (SCOBY), resulting in a distinctly yeasty and sour scent. If the scent isn’t strong, it may be necessary to allow the kefir to ferment for a longer period. It’s essential to trust your sense of smell since it’s the best indicator of whether fermentation is on track. If there are any doubts about the fermentation, it’s best to discard the batch and start anew. However, in most cases, fermentation is successful.
15. Why is my kefir sometimes really thin and watery?
In the event that you have an abundance of milk in your batch compared to the grains, it’s likely that your end result will be a thinner consistency. In addition, colder weather may slow down the fermentation process, requiring additional time to reach the desired consistency. However, be cautious not to over-ferment the kefir, resulting in a greater amount of whey and a thin consistency.
One solution that has yielded positive results is the addition of blended ripe bananas after the fermentation process. A general rule of thumb is to add three ripe bananas per half gallon (six cups) of kefir. Avoid using unripe bananas, as they may contribute to an undesirable bitter taste.
16. My kefir is super chunky, how do I make it smooth?
Upon completing the fermentation process and adding pureed fruit, if the resulting kefir is still chunky, it’s best to blend it for about 30 seconds to achieve a smooth texture. While it may appear thin initially, refrigerating it for a while should help it thicken up.
As an additional tip, I mix 3 pureed bananas with my 6-cup kefir batch after every straining, which helps to perfect the texture. Also, incorporating seasonal fruit enables me to add natural flavors to my kefir.
17. How do I store my grains when I do not want to make a batch?
If you’re not ready to produce a batch of kefir, you can preserve your grains by storing them in the fridge. A quart size mason jar or any other glass jar can be utilized for this purpose. Fill the jar with milk, and leave it in the fridge for a week. However, it’s worth noting that the grains can stay unfed in the fridge for a few months without any damage. Once you notice significant separation, add more milk or commence the production process. The refrigeration process puts the grains in hibernation mode, and even if they appear dormant, they can be revived with a few test batches. It’s essential to note that the grains are resilient, so it’s unnecessary to panic and dispose of them.
18. My grains look different then from when I started, why?
It’s worth noting that grains have an active life cycle and will thrive with each batch made, resulting in growth and multiplication. A mere 1-2 tablespoons of grains can accumulate to 1-2 cups in just a few months. It’s normal for the grains to appear plumper than usual – this is indicative of proper care and attention.
19. I store my grains in the same jar I always have when I am not fermenting, but lately there is a lot of separation, quicker than usual, why?
The grains seem to be thriving and growing, indicating the need for more space and milk. You should consider transitioning them to a larger jar to facilitate their growth and well-being.
20. Can I rinse my grains?
Rinsing your grains after each batch is not necessary. Simply agitating the grains should suffice in removing excess kefir. However, if you opt to rinse them, it’s advisable to use either milk or filtered water to do so. It’s important to avoid using tap water for rinsing as it contains fluoride, harmful bacteria, and other chemicals that can adversely affect and potentially kill your grains.
21. My Kefir is super sour, how can I sweeten it?
I have personally experienced favorable outcomes using 100% organic pure maple syrup as a sweetener. While fruit and agave are viable alternatives, there is a debate surrounding the use of honey. Although honey possesses antibacterial and antimicrobial properties, some argue that it can eliminate the beneficial bacteria present in kefir. Despite this, others have reported success using it. Ultimately, the choice is yours to make.
22. Is kefir safe for my children?
Heck yes! Incorporating flavored fruits could be a delightful way to introduce your children to probiotics while keeping their taste buds engaged.
23. Is kefir safe for may dog?
Indeed, adding unflavored kefir to your dog’s food is an excellent way to introduce probiotics to their diet. It’s advisable to begin with a tablespoon and gradually increase the amount after observing their response. It’s important to note that despite the low lactose content in kefir, it’s crucial to exercise caution when introducing dairy products to dogs.
24. What is the difference between Kefir and yogurt?
Kefir is classified as a drinkable yogurt, although it is technically distinct from yogurt. Mesophilic strains, which thrive in natural temperatures, are present in kefir. This explains why kefir is left to ferment in a pantry. Kefir contains a broad spectrum of probiotics, typically ranging from 10 to 40 strains.
On the other hand, yogurt is made using thermophilic strains, which are activated through heat. To produce yogurt, milk is heated to a precise temperature. Yogurt is relatively low in probiotics, with typically only around 4 to 10 strains present.
That is it my friends…
We are here to banish your kefir-making fears! Trust us, it may seem like a wild ride at first, but once you get the hang of it, it’s a blast! Plus, the gut-healthy benefits for you and your fam are totally worth it. Got more kefir queries? Shoot them my way! I’m always happy to chat. Drop your questions in the comments below, amigos!
Check out our two other post about kefir, The Health Benefits of Kefir and Kefir 101: A Guide to Making Kefir in 5 Minutes
Until Next Time…
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