What is Kefir?
Kefir is milk that has been fermented by a bacteria culture that is present in kefir grains. Kefir grains are made up of yeasts and bacteria that exist symbiotically in a community of proteins and sugars. Simply put, kefir is fermented milk with a loads of probiotics (friendly, beneficial bacteria- Good BUGS! see my previous blog:
Good Bugs vs. Bad Bugs).
Kefir is packed with enzymes, folic acid, vitamins (B and K) and minerals such as calcium, magnesium and phosphorous. It also contains "digestible protein". The types of protein found in
kefir are not meat-based. Kefir will help in rebuilding cells, organs and systems. If you've never tried kefir you don't know what you're missing. It's delicious, almost buttermilk thick consistency, tangy and comes in many flavors. Almost like a liquid yogurt drink.
Water vs Milk Kefir
Turns out you can make kefir from water or milk! Who knew?! Kefir, specifically water-based kefir, also has lactic acids. While milk kefir grains (the more popular type of kefir) ferment milk by feeding on lactose, water kefir grains feed on sugar. If you are lactose intolerant, you can get the kefir water "grains", and add small amount of sugar-water, to ferment them. Kefir water makes a fizzy, carbonated water kefir drink, which many consider a healthy "soda" substitute. So far, I have only used the "milk" version, but want to try the water version soon!
DIY (Do It Yourself) Organic Kefir - On the CHEAP!!!
I have been "dabbling" in DIY dairy products for a while now. I first started making my own Greek yogurt, which is not that "complicated". (of course I have a friend that her eyes glaze over when I mention a stove or ingredients! LOL) But making Greek yogurt IS much more complicated compared to making Kefir! No cooking, temperature monitoring, stirring continuously, straining thru cheesecloth for hours. Kefir is sooooo easy to make, seriously! And very economical!
It's All About the Grains:
Kefir grains look a lot like small pieces of cauliflower, (see picture to your right), but more translucent, like tapioca. Kefir grains, are sort of like sourdough starter for bread, it's something you must have to "start" your own batch.
A friend of mine, introduced me to it by giving me some of her kefir grains. You don't need very many grains, my friend put about 3 in a ziplock bag for me to take home. She told me to go home and pour a cup of milk over them in a clean jar, cover it with paper towel & a rubber band, so it could "breathe", wait 24 hours, strain the milk from the grains & pour fresh milk over the kefir grains and you would have an endless supply of kefir each day. "Rinse & repeat" - (figure of speech, don't RINSE your grains!) . It took about a week of doing that, for me to get the hang of it & for the kefir to start tasting "right".
{
TIP: If you have a "friend" that has kefir grains, ask for some of their grains, eventually they will be multiplying so fast, they will gladly "share". If you don't have any "kefir grain friends" you can order grains on the
internet. }
I will caution you, I have read never use a metal anything (strainer or spoon) as have read it can adversely affect microorganisms. Killing the live kefir grain. Not sure if that's folklore, but just to be sure, I don't use metal.
Become a Kefir "Pro"! Less mess - very little clean up!
- Buy a gallon of organic milk & start pouring 1 cup to 1 1/2 cups or so of milk over the "grains", daily. (After you have grains & milk in place, put a paper towel or coffee filter over the jar with a rubber band, so it can "breathe" while fermenting for that 24 hours. Nats love this stuff, so keep it covered!)
- After 24 hours of sitting on the counter, room temp, give it a good stir with a long plastic spoon.
- Forget the colander: Easier to hold the jar with the kefir stuff up over a clean jar, and gently stir and "hunt" for the kefir grains. Once you find one, put it in the clean jar, (it's ok to have some of the kefir milk is clinging to the grain), continue until you have found the bulk of them. (The grains will start to "multiply" after a week or so. When they do, you can share some of those grains with friends) It won't hurt you to ingest them if they end up in your drink, fyi.
{TIP: Keep empty, clean jars handy (old salsa or olive jars are fine, just so your spoon can fit down into it- don't use the lids directly on them so your kefir doesn't end up with a "funky smell" - also as Kefir ferments, it builds up bubbles, needs air to breathe, otherwise might blow the lid off! YIKES!) Make certain jars are very clean & dry, before putting "new batch in it, with the kefir grains. (clean dry jars help prevent bad bacteria from developing in your kefir)}
- After the kefir grains have been separated from the kefir milk, add the "kefir milk" to a glass pitcher or quart size jar, you will keep in the fridge. Pour the newest "batch" over the previous "batches" in it, and start "building" a quart of kefir. Once I get a pitcher 1/2 full about a quart, (doesn't hurt to save up for a week or so if you want), I whirl the batch in my blender with 1/2 pound frozen strawberries and 1/2 a frozen banana, add a 1/2 dropper of liquid stevia & voila'! Delicious organic kefir for pennies on the dollar!!!! (you can drink it "plain" but I find it is far too tart for my taste:-)
Quick Video on Finished DIY Kefir!
I add Organic Kefir to smoothies, drink it for breakfast, a quick snack or dessert! I LOVE that it is super easy, inexpensive & so nutritious!!!
{
TIP:
If you ever want to "STOP" for a while, simply pour fresh milk over the grains, sit in the fridge. Can stay there for a month, then take out, strain and pour fresh milk over the grains. Start fermentation cycle all over again. May take a week or so to "jump start" the good bacteria growth. Worth the wait!}
Do you like Kefir? What flavor do you like best? Do you have an easier way to make it? What do you use your kefir for? Would love to hear from you!
Helping YOU to Select The Best Health,
Sherry
www.selectthebesthealth.com
