Last week I got some kefir grains and made my first attempt at making some. I wasn’t really sure what I was doing or what it was supposed to look like/taste like. And it didn’t seem to work that well. So I did a little more research, watched a few videos and tried again this week. Well, I think it worked this time 🙂 And it really wasn’t hard at all. I think I just hadn’t given my grains enough time to adjust/grow before. My first batch of kefir is still probably on the thin side. But it’s way thicker than the stuff I made last week. I mixed kefir and yogurt together yesterday for lunch. That worked well. The kefir does have a pretty strong sour taste. I love the tangy taste of plain yogurt. But kefir is different. I haven’t accquired the taste for eating it plain yet. But maybe I will over time. I’m excited to have kefir and to try in various recipes. And mostly excited about its impact on my gut 🙂
In addition to dairy kefir there is also water kefir. Which also is great for your digestive system. I’ve read about it many places. Maybe I’ll try that next (thanks for the suggestions Sara and Donielle!).
Here’s the basic idea of how to make dairy kefir:
Kefir
1. Put kefir grains in a clean container (a mason jar works well)
2. Poor milk into the jar (how much milk you use depends on how many grains you have and how much kefir you want to make. To start out I’m only using about a cup of milk.) and stir with non-metallic spoon.
3. Cover jar loosely (I use cheesecloth secured with a ring)
4. Set in a warm spot, away from sunlight (I put mine in a kitchen cupboard…above my oven)
5. In 12 – 48 hours you should have kefir (The time depends on your grains and how strong you like the kefir)
6. Strain the kefir into another jar. (I pour it through a strainer)
7. Put the grains back into the old jar and pour milk on top. Repeat steps 3 – 6 for more kefir. Or store in the refrigerator if you want a break from making kefir.
8. Cover the kefir you just made. You can put it right in the refrigerator. Or you can let it set out a while to continue to thicken and separate. If it separates the top portion will be thicker, like yogurt. The bottom will be whey. You can use them together or separate, just like you do with yogurt.