Instructables

Milk Kefir (pronounced keh-FEER) is a wonderfully delicious slightly carbonated fermented milk beverage similar to yogurt (or buttermilk). Kefir is simply milk that is fermented at room temperature with kefir grains for about 24 hours. It has many wonderful health benefits, a great flavor and is also usually tolerated well by the lactose intolerant. It's much easier to make than yogurt - no heating or incubating involved, and kefir has a much larger spectrum of probiotics than yogurt. The reusable, sustainable grains also make it more economical.

Kefir has gained in popularity lately, due to interest in eating more responsibly and locally, as well as more economically, combined with a greater awareness of the health benefits of probiotics from cultures and whole foods.

But with that popularity has come a load of misinformation and deceiving products on the web. Authentic kefir can only be made by real kefir grains, not from any kind of packet or powder (or from incubating store-bought kefir). Kefir available at the stores are simply imitations. This is due to regulations on consistent products with known ingredients, bottling procedures and packaging and shipping standards. As with most nutritious foods, real kefir can only be made and experienced at home.

Milk Kefir originated roughly 2,000 years ago in the Caucasian Mountains between Europe and Russia, which makes kefir one of the oldest milk ferments in existence. If you have more questions you can check out Yemoos Nourishing Cultures to see photos, FAQ's, health benefits and other information on milk kefir.

Now, lets get started!

 
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Awesome! I love it when my mom makes pancakes from kefir.
snoop9112 years ago
I usually make lassi ( I buy off the shelf kefir and mix it with my own homemade yogurt ), but I love the idea of someday making the kefir part as well!

In terms of grains, are all grains equal? Can they be stored in the freezer, if so for how long?

I know for my yogurt, I've cultivated many different strains, and I freeze a portion of every batch to be thawed and used the next time I make yogurt.. which can often be weeks later.

So many machines for yogurt, but not (m)any for kefir.. It's be nice to see a "progurt" like machine that can simultaneously yield lassi, with all the probiotic benefits of yogurt and the yeast benefits of kefir!
Yemoos (author)  snoop9112 years ago
All grains are very similar, but the equality is hard to measure. It depends on how well the grains are cared for, what they are fed (regular or raw milk) and locality can even play a part - subtly enhancing the kefir grains over time with the local flora of your environment. The best thing to do is to find grains from someone you trust takes great care of them. And you may never find you get exactly the same grains from that one person either, as they are living and constantly changing through the seasons and in response to different milks etc. It is fun to gather from many sources - then you can have a nice variety to work with.

Yes you can freeze them, or dry them. They can be pat dry and stored in an airtight baggie in the freezer for several months. I'd recommend making a new back up in 3-4 months time, though they will survive to a lesser degree far longer than that usually. They can be stored in milk in the fridge for several months, too.

You do not need ANY kind of machine for kefir. It ferments at room temperature in a jar with a cloth over the top - simple as you can hope for. And with far greater health benefits for many people compared to yogurt.
Chanio2 years ago
Keffir is a BIP yogurt! Thinner and tastier than commercial yogurt.

The 24 hours periods is a standard. But Arabs used to keep it longer (48 - 36) depending on the effect they desired to achieve on their intestinal flora... You should find out about this!

Drinking this you should feel healthier.

Keffir grains should be put in the mesh after being separated from the milk. And washed under running water for a while. You could help them with your hands to let them clean and healthy. Then, you could put them rinsed in a jar and in the fridge until the next use.
You'll notice that after a month of constant use, your keffir grain family has doubled in number. That means that they require the double amount of milk to achieve the same taste as before. So, it is time to find a friend to receive the half of your colony, unless you want to keep on increasing the daily keffir production until becoming a community service...
There are other things that you could do with your keffir super-production. It is recommended to produce it on a daily basis. It is healthier. But if you have an excess of production you can always make some cheese...

LABNA CHEESE

2 liters             yogurt or thick keffir
75 cc                olive oil
1 tablespoon  salt
1                        lemon (juice + grinned skin)

* Mix all well.
* Then put a clean cloth over a bowl and the mixture over it.
*  Make a bag by joining the four corners of the cloth together and tying it up with a thin rope.
* Let the bag hang over the bowl for a while until all the liquid drains out.
*  Leave the bag hanging for a day at the shadow and fresh air.

* After a day, find a nice and clean jar and fill it with the cheese like this:
* With a teaspoon take a ball of cheese and compress it a little.
* Then rub it with black pepper and put it into the jar with some olive oil in it to separate each ball.
*  Repeat with the rest of the cheese.
*  Leave it at the fridge for a day.
*  Enjoy!

Alberto
ricerock3 years ago
where can i find the kefir grains??