Embarking on the wonderful journey of making kefir is like entering a world where science meets art, and the result is a probiotic-rich beverage that dances on your taste buds and nourishes your body.
This ancient tradition, hailing from the Caucasus Mountains since, has transcended time to become a beloved practice in kitchens around the world. Picture this: a symphony of symbiotic cultures, twirling in harmony to transform humble milk into a velvety concoction loaded with health benefits for your belly.
As you begin your own kefir-making adventure, you’re not just crafting a fermented beverage; you’re participating in a centuries-old ritual that connects you to the wisdom of those who came before, all while cultivating a living masterpiece in your very own kitchen. So, throw on your apron, gather these simple ingredients, and let the alchemy of kefir-making blow your mind. Ready?
Let’s do this thing!
This ritual is simpler than you’d think, only taking 5 minutes to prep and maybe 10 minutes to finish. A small disclosure if I may before we jump in, when taking your health into your own hands and making your own products, it rarely compares to store bought. Commercial kefir is often loaded with sugar, preservatives, gums and pectin to create that thick, yogurt-like texture. However, with a little patience and practice, your taste buds will soon crave your homemade kefir over store bought. And who knows, you might even create something even better.
As you embark on this new endeavor, there may be a plethora of questions. Is it supposed to smell like that? What is that yellow liquid? How long can I keep my grains in the fridge? So on and so forth. I encourage you to stay the course and trust not only these incredible symbiotic colonies of bacteria and yeast but yourself. Stay calm and try not to freak out! 9 times out of 10 everything is just fine! As your questions pop up please check out our Q&A post for more details.
Homemade Kefir
Equipment
- 1 Half-gallon mason jar
- 1 Glass bowl
- 1 Wooden spoon
- 1 Plastic strainer
Ingredients
- 1-2 tbsp Kefir grains (I have great success with this company)
- 6 cups whole fat milk (remember it cannot be ultra-pasteurized. Pasteurized is ok)
- 1 tbsp Maple syrup Or to taste
- 2-3 Ripe Bananas Optional
- 2-3 cups Frozen fruit of your choice
Instructions
- Place 1-2 tablespoons of kefir grains in a half gallon mason jar and fill it to the 6-cup line with milk. Any glass vessel will work as long as you can get 6-cups of liquid in it.
- Cover the jar with a coffee filter or a plastic mason jar lid, but don't over tighten it.
- Place the jar in a cool, dark place like a cabinet or pantry.Let it ferment for 24-36 hours. You'll see separation of the curds and whey, and a yellowish liquid on top. Don't worry, that's totally normal! There might also be a yeasty smell, but again, totally
- Take a wooden or plastic spoon and stir it up. Then strain it into a glass bowl using a plastic strainer. Pour the strained kefir back into the mason jar
- If using frozen fruit, slightly warm the fruit.
- In a blender add your ripe banana and fruit and puree.
- Add pureed fruit into your kefir, top with maple syrup, shake and store in fridge.
Notes
What to do with your grains after making kefir:
Let’s say you’re done making kefir for the week. No problem! Take a quart-size jar (or whatever size you need), put your grains in it, and pour enough milk to cover your grains plus an inch or so. Place the jar in the refrigerator, is all you need to do.
Putting your grains in the fridge slows down the fermenting process, and they’ll last quite some time. Refreshing the milk is always helpful to keep your grains fed. But I have store our grains in the fridge for over a month without feeding it and they are just fine. These grains are forgiving, don’t just give up on them.
A sure way to check your grains is to acclimate them again by preparing small batches of kefir using the process outline above minus the fruit steps. Do this a couple times in a row and if you see activity, your grains are alive and well. If after your fourth attempt to bring them back fails, you may need to start over.
We encourage you to get creative! Once you’ve got the basics down, start trying new flavors. The goal is to make something delicious that you’ll want to drink every day. I make about two-three gallons a week, and it barely lasts us. We drink it every day, even the kids! Let me know how your kefir turns out in the comments below.
Be sure to read our article on 24 of your burning questions answered when it comes to kefir. What is that yellow liquid? We got you! What to do with your grains when you are done making batches? We’ll tell you! Can you drink kefir if you are lactose intolerant? Read to find out!
Until next time…
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