"First, kefir is a living culture – it is a complex system of bacteria and yeasts. This is why you must have kefir grains to make kefir.
Second, there are two types of kefir – water kefir and milk kefir. Both are fermented drinks when brewed.
Water kefir has small transparent grains that ferment sweetened water. This drink can become effervescent. (I personally have not brewed this yet – I have grains coming to me in a few weeks from someone and will start brewing it then – so for now really can’t give any info on this one).
So far I have only brewed milk kefir, so that is the one I can tell you about (from my personal experience) –
Milk kefir has white or cream colored grains that look similar to cauliflower florets that ferment milk. The milk kefir grains ferment the milk and as it does the grains grow creating new grains in the process.
Making kefir is simple – put your grains and milk in a glass jar (I use a quart mason jar) and then let it ferment on your kitchen counter for 12 to 48 hours. Depending on how long you leave it to ferment will determine its taste and thickness. At 12 hours you have a thinner, sweeter kefir, where at 48 hours you will have a thicker and much sourer kefir - the longer you leave it, the sourer it will get. Temperature will also effect how quickly your grains work in your kefir - if your house is warmer (such as summertime) you kefir will ferment faster.
Once you have your kefir to the “taste” you want then strain the kefir liquid into a clean jar and store in the fridge. Next put your kefir grains in a clean jar with fresh milk and repeat the process you did with your first kefir batch, etc . . . Do this for each batch of kefir that you brew.
When using milk kefir grains you can use raw cow or goat milk or canned coconut milk (try to get a brand that does not have sugars and preservatives added). You can also use store-bought milk that is homogenized however DO NOT USE ultra-pasteurized milk as it has been processed with extremely high temps and will not feed your grains properly. You can make kefir with whole or low-fat milk.
When kefir is fermenting many times the grains will float to the top of the milk. To keep things “mixed” I gently swish the mixture in the jar several times throughout the brewing process (no need to open and stir).
When you strain your kefir grains into a new jar they many times will feel “slimy” or coated with a gel-like substance – this is normal and is known as “kefiran”. This is another reason why I swish the jar to help distribute the kefiran in the kefir while it brews.
Two things I was instructed on when making kefir –
1 = Make sure that everything you use with kefir is clean. Remember kefir is a living culture and you don’t want to contaminate it or kill it by not having clean hands or utensils, etc . . .
2 = Use only plastic utensils (no metal). (I did not want to use my plastic pasta strainer as it might have residual oil that would affect the outcome of my kefir.) I went to the “dollar store” and purchased an inexpensive strainer, spoons, measuring cup, and bowl that I use for kefir only."
matsoni: the easiest yogurt you’ll make
The amazing health benefits of kefir
Photos and instructions for making homemade kefir
I am searching for milk kefir grains.If you can help me it 'll be a very great favor.
If anyone can share some kefir grains it ll be an immense help.
Second, there are two types of kefir – water kefir and milk kefir. Both are fermented drinks when brewed.
Water kefir has small transparent grains that ferment sweetened water. This drink can become effervescent. (I personally have not brewed this yet – I have grains coming to me in a few weeks from someone and will start brewing it then – so for now really can’t give any info on this one).
So far I have only brewed milk kefir, so that is the one I can tell you about (from my personal experience) –
Milk kefir has white or cream colored grains that look similar to cauliflower florets that ferment milk. The milk kefir grains ferment the milk and as it does the grains grow creating new grains in the process.
Making kefir is simple – put your grains and milk in a glass jar (I use a quart mason jar) and then let it ferment on your kitchen counter for 12 to 48 hours. Depending on how long you leave it to ferment will determine its taste and thickness. At 12 hours you have a thinner, sweeter kefir, where at 48 hours you will have a thicker and much sourer kefir - the longer you leave it, the sourer it will get. Temperature will also effect how quickly your grains work in your kefir - if your house is warmer (such as summertime) you kefir will ferment faster.
Once you have your kefir to the “taste” you want then strain the kefir liquid into a clean jar and store in the fridge. Next put your kefir grains in a clean jar with fresh milk and repeat the process you did with your first kefir batch, etc . . . Do this for each batch of kefir that you brew.
When using milk kefir grains you can use raw cow or goat milk or canned coconut milk (try to get a brand that does not have sugars and preservatives added). You can also use store-bought milk that is homogenized however DO NOT USE ultra-pasteurized milk as it has been processed with extremely high temps and will not feed your grains properly. You can make kefir with whole or low-fat milk.
When kefir is fermenting many times the grains will float to the top of the milk. To keep things “mixed” I gently swish the mixture in the jar several times throughout the brewing process (no need to open and stir).
When you strain your kefir grains into a new jar they many times will feel “slimy” or coated with a gel-like substance – this is normal and is known as “kefiran”. This is another reason why I swish the jar to help distribute the kefiran in the kefir while it brews.
Two things I was instructed on when making kefir –
1 = Make sure that everything you use with kefir is clean. Remember kefir is a living culture and you don’t want to contaminate it or kill it by not having clean hands or utensils, etc . . .
2 = Use only plastic utensils (no metal). (I did not want to use my plastic pasta strainer as it might have residual oil that would affect the outcome of my kefir.) I went to the “dollar store” and purchased an inexpensive strainer, spoons, measuring cup, and bowl that I use for kefir only."
matsoni: the easiest yogurt you’ll make
The amazing health benefits of kefir
Photos and instructions for making homemade kefir
I am searching for milk kefir grains.If you can help me it 'll be a very great favor.
If anyone can share some kefir grains it ll be an immense help.
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