How to Make Kefir
If you’ve ever wondered how to make kefir, then look no further. It’s really easy to make your own kefir or
as it is also known. Here’s how you do it.
Equipment and Ingredients
You don’t need any fancy equipment to make kefir. You simply require a liter or quart vessel with a lid or cap. Choose containers made or either glass or plastic. Kilner jars (as pictured right) or wide-mouthed juice jars make excellent receptacles for preparing kefir.
Be sure to clean your vessel thoroughly before you begin. If your container doesn’t have a lid or cap, don’t panic, you can use a plate instead.
As well as your container, you will also need:
- Fresh whole milk (3.5% fat milk)
- Kefir grains
- Pour unchilled whole milk into your container until it is approximately two-thirds full. Don’t be tempted to fill your vessel above this level as if you do your jar is liable to explode once the kefir grains begin their fermentation process!
- Stir 1 tablespoon (15ml) of kefir grains into the milk. Put the lid or cap on your container or cover with a plate.
- Stir or shake the mixture occasionally.
- Leave on counter-top or worktop at room temperature for between 24 and 48 hours. Fermentation is affected by temperature so you will find that in summer, when the temperature is higher, your kefir will ferment more quickly.
- Strain your kefir through a plastic colander or sieve.
- Place your milk kefir in the refrigerator. It is now ready for drinking.
- Retain the kefir grains for future use! Wash them well with cold water. Place the grains in a container with a lid and cover with cold water. Store under refrigeration for your next batch of kefir. Kefir grains can be stored for several weeks in the refrigerator.
That’s it – it’s so simple. Learning how to make kefir is easy!
by Sandor Ellix Katz and
by Sally Fallon both contain similar kefir recipes as well as a whole host of recipes for making other types of fermented or
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