How to rock kefir making!
What is kefir?
You may be wondering what kefir is but, as you are on this page you probably already know. However, for those of you who ended up here with no idea what this marvelous creature is, let me give a brief explanation.
Kefir, the drink, is a tangy, yogurt-y drink that is chocked full of beneficial probiotics for your digestive system. Kefir, the grains, are a mixture of bacteria and yeasts that break down the lactose in milk and create the probiotic quality that it is known for. They are squishy and spongy feeling in texture and are strained out of the drink and can be reused indefinitely if treated well. Kefir grains are not particularly picky, they work fairly quickly and, grow prolifically. It is quickly becoming one of the most popular fermented drinks because of it's health benefits and it's yogurt taste which is widely appreciated.
Mine always tastes a bit stronger than yogurt because I let it sit as long as possible. (The longer it ferments, the more tangy it will be.) There will be more probiotics and less sugar the longer it sets as well as they will have more time to reproduce and feed on the lactose. If you do a second ferment then it will be less tangy. I'll tell you a little more about that later in this post.
How do I make kefir?
It is so simple! Another reason it has grown in popularity is the ease of making it. Kefir is one of those set it and forget it kind of things, which is super great for busy moms, dads or anyone who has a lot going on in their lives. Seems like that's everyone, right?!
Anyway, all you do is get the amount of kefir you want to make, put the milk in a glass jar (I make my batches in half gallons/gallons because my son drinks A LOT of it) and, drop the grains in it. You'll want to use glass because it will be easier to clean and won't decay like plastic or metal while fermentation is taking place. Cover with a tightly fitting lid. This is anaerobic fermentation, which means with no oxygen. It's okay if there is some air at the top of your container but you don't want free flowing oxygen getting into your ferment.
Then put the container somewhere between 70 and 75 degrees. If you have a normal temperatured house then pretty much anywhere works. Mine is next to the stove so it warms up more when I cook during the day. The warmer the place the faster it will ferment. Let it ferment for 14-24 hours depending on the temperature and your taste preference.
You'll know for sure that it is done because the whey (thin yellowish water) will separate distinctly from the thicker part (the kefir). You can also taste it throughout the fermenting time to see what taste you prefer. When you decide its' done then you strain the grains out using a plastic mesh strainer. Do not use a metal strainer! Most metals will adversely affect your grains and will damage them due to being antibacterial (which is what your grains are made of). Place the grains in about 2 cups of whatever milk you are using and put them back in the fridge until you want to use them again.
And voila! You have kefir to drink! You can shake the mixture to combine your whey and curds together again or you can filter out the whey and use just the curds. It will be thicker and creamier this way. If you choose to separate them, keep the whey as you can use it in other fermenting projects! It will keep for a crazy long time in a mason jar in the fridge once all the curds are separated out. Place both the kefir and whey in the fridge. The kefir will continue to ferment but much more slowly than outside the fridge.
Powdered grains
You can also use the powdered kefir grains and do the same process minus the straining. You will be able to reuse some of the kefir as a starter for the next batch up to seven times depending on the strength of your kefir before you need more powder. I did this a long time and it worked just as well as with the grains but can get expensive to keep buying the powder.
Amount to save for next batch: 1 cup for a gallon, 1/2 cup for a half gallon, 1/4 cup for a quart, etc.
Keep this in mind if you are using powder so that you don't drink it all and then have none for your next batch.
What is a second ferment?
Now, as I mentioned earlier, you can do a second ferment which will not only increase the probiotic count but, also decrease the carb count and curb the tangy flavor (some people find it to be too tangy especially if they forgot it and it set longer than planned).
A second ferment it just what it sounds like. After you have strained your grains out, you can let it set for an additional 4-12 hours. At this point you can add flavorings if you wish. Berries, honey, citrus fruits are always favorites for flavoring. You do not want to do this on the first ferment because the flavorings can upset the kefir grains and damage them.
It is not known why this decreases the tangy flavor but, for some reason it does so if you want it to be crazy tangy then this might not be for you. This can make it taste more like yogurt especially with the flavoring so that is pretty desirable in my opinion. After the second ferment is done, you will pop it in the fridge where it will continue to ferment but way more slowly than outside the fridge.
Why Kefir?
As I mentioned it is sooo easy to make especially once you get the hang of it. On top of that, there have been several studies done that have concluded that kefir is one of the best ways to increase probiotics in the gut and repopulate the gut. This is huge! There are so many diseases linked to poor gut health and with all the antibiotics we take these days, this is so important!
Let me just give you a quick comparison, yogurt usually has about 6 billion CFU (colony forming units) from 1 to 5 strains. Kefir has from 15 to 20 billion CFU from 12 to 20 strains. That is a HUGE difference.
Kefir does so well because it is a food. Taking probiotic capsules has been proven much less effective than food based probiotics because the food is broken down and acts as a shield for more of the probiotics. When you take the capsules, even with food, there is nothing to protect them from your stomach acid. This is why many cultures have there own favorite fermented foods. Germans have sauerkraut, Koreans have kimchi, Japanese have miso, etc.
On top of all the health benefits, kefir just tastes great! I drink it daily and so does my 17 month old son. He is almost never sick and neither am I! We love it and, I'm sure you will too. It is great in smoothies for those new to the flavor or mixed with granola and fruit as a healthier parfait.
I hope this helps you on your journey to better health! Feel free to send me any questions you have. :)
Blessings!
Kelsie
(The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.)