Kefir. Some people pronounce it ‘KEE-fur’, however, below, it suggests it is pronounced ‘kuh-FEAR’. But no matter how it’s pronounced, it is still a sour tasting drink made from fermenting milk.
ke·firkəˈfir/nouna sour-tasting drink make from cow’s milk fermented with certain bacteria.
“Why Should We Use Kefir”, You Ask?
Because it’s amazing! I’m pretty sure you’ve heard of probiotics before. Just in case you haven’t, here is the definition of it, as well, compliments of Mr. Google.
pro·bi·ot·icprōbīˈädik/adjectivedenoting a substance that stimulates the growth of microorganisms, especially those with beneficial properties (such as those of the intestinal flora).
It used to be that yogurt was the preferred probiotic food of choice. However, Kefir is even more amazing, as I mentioned in just the last sentence. It touts at least 30 different strains of beneficial flora. Up to 34 – according to Dr. Axe.
More Reasons for Kefir
Fermented Foods In General
How Many Kinds of Kefir are There?
I want to point out that kefir can be made from any type of milk. Not just cow’s milk. It can be made from other dairy milks. So don’t go thinking you can’t use your goat or sheep milk. It can even be made from vegan sources, such as, coconut, rice, almond, and soy. To only name a few.
This makes it so much more versatile than yogurt, as trying to make yogurt from vegan sources usually take more work. And often extra ingredients. It may take a little longer to have on hand for use, but kefir is SO much easier to make than yogurt, too!
So How Does One Make Kefir?
You simply combine your choice of milk and kefir grains. I think the grains kind of look like over cooked cauliflower. Anyway, combine them in a jar with a lid. And wait. That’s it!
Well, I guess there is one more thing. Remove the grains. My grains usually float to the top, so I can simply scoop them out. Another way suggested is to take a colander, with large holes, set it in a bowl and pour the jar’s contents into it. I don’t really like this method. So I just scoop out the grains and place them in another jar. Then I fill that with milk and set it aside for my next batch.
Seriously, that is all you have to do.
Some Tips for Your Kefir Making
You might have to try a few times to get it right. If you aren’t using cow’s milk. It seems as if the grains need to get acclimatized to YOUR milk source. Once they’ve done so, it usually only takes about 24 hours to have a jar of kefir. By acclimatizing I mean getting used to growing in your milk choice. When I first made kefir it took days to make it.
You are looking for a thickened milk. Not as thick as yogurt and much thicker than cream. If it separates into whey, then you’ve gone a little further than is necessary. But that’s OK. You have two choices, either carefully pour off the whey, or mix them together. Draining off the whey gives you a slightly thicker kefir.
If you already have enough kefir from the last batch, when the new one is ready, you can simply set it in the fridge until ready to drink/use. Simply remove the grains and start the whole process over again.
Kefir grains will last in your refrigerator for months.
A room that is nice and cold due to good air conditioning will slow down the fermentation process a little bit, too.
Since there are so many reasons to use kefir, the most notable as being easy AND great for you, I really hope you will give them a try. I am so glad I was introduced to them and can make them on a daily basis to help keep Papa and me healthy and going strong!