THE MAGIC OF HOMEMADE MILK KEFIR

Kefir is a cultured fermented milk. Kefir offers an abundance of health benefits, packed with probiotics, it supports gut health, aids digestion, and boosts the immune system. Kefir when is properly fermented has a significantly lower lactose than milk making it suitable for people who are sensitive to lactose.

Kefir has been a morning staple in my family for a hot minute now, as i make it at the comfort of my home. One might wonder though, is it really worth it to make your own kefir? For starters, it is rich in consistency, in my opinion better than store bought yoghurt and it is filled with endless probiotics. Homemade kefir is better for our overall health not forgetting our financial health too.

what you need

• milk ( i use whole milk from the supermarket)
• kefir grains
• mason jar or food grade plastic container
• plastic or stainless steel strainer

The grains, that could be compared to a SCOBY (Symbiotic Culture of Bacteria and Yeast) in general, are cultures made of lactic acid bacteria and yeast. Kefir grains might be found in your local health stores or more probably and easily bought online, search for “milk kefir grains”. you can also ask a friend to share as they reproduce and grow with each batch, so people who already make kefir will typically have extra kefir grains to share.

To make kefir, put the kefir grains in a jar, add milk and leave some head room of at least 2cm. Close the jar and leave it out betweeen 8 to 24 hours, depending on how acidic you want it to be. The speed in the process is affected by the temperature in the room and the proportions between kefir grains and milk. It is ready when you want it to be, some people like it very acidic and others more mild. I myself take it when it has turned  into a tangy, thickened drinkable yoghurt like substance, acidic and almost fizzy on the tongue.

I normally do this process every day, before straining a good shake is always recommended. then strain the kefir with a food safe strainer and what comes out under is your hopefully delicious homemade wild youghurt. After straining the kefir out i put the grains back into the jar and add new milk, leave the jar out in room temperature again for the next batch to ferment.

 Kefir can be consumed in many different ways,

• As a refreshing drink on its own.
• Blended into smoothies to give a creamy texture.
• Added to granola or cereal for breakfast
• Used in salad dressings or dips
• Mixed into pancake or waffle
• Yoghurt substitute in some dishes.

Sidenotes

• If left out in room temperature for too long , more than 1-2 days the kefir will separate. when this happens, rinse them out in water and add fresh milk. Even though it looks messy,don’t give up on them, the grains are resilient.
• Water kefir grains exists too. They are not the same grains as the milk kefir grains but they also live on sugars. They make a carbohydrated water drink, this is suitable for a non dairy diet. Google it if you want to know more, search for tibicos or water kefir.
• Don’t use lactose free milk since lactose (milk sugars) is the main fuel in this process that the kefir grains thrive on.
• It is advisable to shake the jar once in a while during the fermentation process and release the excess gas created from the process so whenever you pass your kitchen you can give it a little shake and fart the jar some.
• If you cook with kefir without warming, for example making fresh salad dressings or dips it is advisable to not leave them out or even refrigerate them for more than a day as the bacteria in the kefir stays active and can change the taste of the food dramatically.

The process illustrated with images.

Straining the kefir.

Returning the kefir grains into the jar.

Here are the kefir grains upclose.

Filling up the jar with fresh whole milk for the next batch to ferment.

Here is one way of serving the kefir for breakfast. i add one teaspoon of brown sugar in mine, dressed up with oats and nuts.

Here is another way you can serve the kefir for breakfast. This is with my homemade granola mix packed with lots of nutrients.