Kefir is a fermented drink made of cow, sheep or goat milk and kefir grains. Kefir grains are white particles consisting of bacteria and yeast mixture clumped together with milk proteins and lactose (natural milk sugar).
You can drink milk kefir as is or use it as a replacement for milk or yogurt while preparing smoothies, and other beverages. Milk kefir can also be used for baking as an alternative to yogurt, or milk.
- 2 cups of milk (whole organic milk recommended)
- 1 teaspoon active kefir grains
- Sterilize the jar with boiling water or wash well with warm soapy water. Place kefir grains into a glass jar then add milk slowly and stir well with a wooden spoon. Leave around ⅓ of the jar empty to allow fermentation.
- Cover the jar with cheesecloth and place a rubber band around it. Let the mixture rest at the countertop on the room temperature for 24 hours. If the room temperature is higher than 68 to 72 °F then place the jar in the fridge for 12-24 hours while kefir ferments.
- After 24 hours taste the kefir. If the taste is to your liking, place mesh strainer over a glass bowl and pour the kefir through. Serve kefir as it is or pour it into a glass bottle with lid and refrigerate for up to 7 days. Use kefir grains to make your next kefir batch.
- If you are using dried kefir grains, rehydrate them by allowing them to soak in milk. Change the milk once every day until the grains start to culture the milk. It can take about 3 to 7 days for the grains to become active.
- If you do not wish to use the kefir grains immediately for the next batch, store them in the freezer. You can also grind a part of it to make a powder. You can sprinkle this powder on sandwiches or salads as a seasoning to increases their health quotient.
- Category: Fermented drink
- Method: Fermentation
- Cuisine: Caucasus