By Maria Lichty - A Health Food Advocate With A Recipe Website<\/p>\n\n\n\n
How to make milk kefir, a probiotic-rich fermented drink that has lots of\u00a0health benefits! It\u2019s easy to make at\u00a0home\u00a0and so much\u00a0better\u00a0than store bought kefir.<\/em><\/p>\n\n\n\n Milk Kefir<\/strong><\/p>\n\n\n\n I have talked\u00a0about\u00a0my\u00a0love\u00a0for kefir on\u00a0Instagram\u00a0stories<\/strong><\/a>\u00a0and every time I get a ton of questions and requests for me to write a blog\u00a0post\u00a0about\u00a0how to make kefir. Today is the day! We are talking all\u00a0about\u00a0kefir!\u00a0My\u00a0friend,\u00a0Tanna<\/strong><\/a>, introduced me to kefir. I attended one of her kefir classes and learned SO much. She is the kefir, probiotic queen and I am so glad she showed me her kefir\u00a0ways\u00a0because I\u00a0love\u00a0it! I have been really keen ever since.<\/p>\n\n\n\n So let\u2019s get started. First of all, what is kefir? Kefir is a cultured, fermented beverage made from milk. Kefir has a tart, creamy flavor, kind of similar to buttermilk or plain yogurt.<\/p>\n\n\n\n Benefits\u00a0of Kefir<\/strong><\/p>\n\n\n\n Kefir is packed with nutrients and probiotics. It is very\u00a0helpful\u00a0for digestion, gut\u00a0health, a\u00a0healthy\u00a0immune system and even mental\u00a0health. Kefir is also a great source of protein, calcium, and B vitamins.<\/p>\n\n\n\n I have been drinking kefir almost every single day for\u00a0about\u00a0a year and I am a believer! I\u00a0just\u00a0feel\u00a0better!\u00a0My\u00a0gut is so much\u00a0happier, I don\u2019t get sick as much\u2026and if I do, I bounce back quickly. I should note, I am not a health practitioner , I am\u00a0just\u00a0sharing\u00a0my\u00a0personal experience with kefir. I\u00a0love\u00a0it and it is working well for me and\u00a0my\u00a0overall\u00a0health, but please consult a health practitioner if you have any questions:)<\/p>\n\n\n\n Kefir\u00a0Grains<\/strong><\/p>\n\n\n\n To make kefir, you\u00a0need\u00a0kefir\u00a0grains, which are the starter\u00a0grains. The starter\u00a0grains\u00a0are a combination of yeast, milk proteins, and bacteria. They kind of look like cottage cheese:)<\/p>\n\n\n\n Kefir\u00a0grains\u00a0are available in some\u00a0health\u00a0food\u00a0stores, as well as online. Kefir\u00a0grains\u00a0grow with each batch, so people who make their own kefir are usually\u00a0happy\u00a0to share their extra\u00a0grains. I got\u00a0my\u00a0grains\u00a0from\u00a0my\u00a0friend Tanna and have since shared with a few friends. It\u2019s fun to share the kefir\u00a0love:) And kefir\u00a0grains\u00a0will grow so you will\u00a0need\u00a0to eventually share. You can purchase live kefir\u00a0grains\u00a0here<\/strong><\/a>. I don\u2019t recommend dried kefir\u00a0grains, start with live\u00a0grains\u00a0for best results.<\/p>\n\n\n\n Supplies to Make Kefir<\/strong><\/p>\n\n\n\n Yes, you can buy kefir at the store but I like to make\u00a0my\u00a0own because it doesn\u2019t have any added flavorings or sugars, it\u2019s\u00a0more\u00a0affordable, and it really is easy to make!<\/p>\n\n\n\n To make milk kefir, you will\u00a0need\u00a0the following:<\/strong><\/p>\n\n\n\n How to Make Milk Kefir<\/strong><\/p>\n\n\n\n I like to do my \u201ckefir routine\u201d every morning. It only takes about 5 minutes. Let\u2019s get started!<\/p>\n\n\n\n Put the kefir grains, about 2 teaspoons, into a clean glass jar with about 3 cups fresh milk. Make sure you leave about 1-inch of room at the top of the jar.<\/p>\n\n\n\n Place a plastic lid on top of the jar, but do not tighten it. You want the lid to be loose on top of the jar.<\/p>\n\n\n\n Place the jar in a warm place, out of direct sunlight, for 24 hours. I put my jar in a cabinet in our kitchen. You will know your kefir is done when it has slightly thickened and smells fermented. It will also be bubbly, you will be able to tell. It could take a little less than 24 hours or a little longer, it just depends on the temperature of your kitchen. I like to do my kefir routine the same time every morning so it is always right around 24 hours.<\/p>\n\n\n\n Tighten the lid and shake well. Place a stainless-steel strainer or plastic strainer over a clean jar. Strain the kefir into the jar. To help the thickened milk kefir move through the strainer, you can gently tap the strainer gently against the side of the jar.<\/p>\n\n\n\n At this point, you can add fresh or frozen fruit if you want to do a second fermentation. I add a half of a banana and then put the lid on tight and let the kefir sit out on the counter for another 2 to 5 hours. This will double the amount of probiotics. If you don\u2019t want to do the second fermentation, you can put the lid on and store the kefir in the refrigerator.<\/p>\n\n\n\n Now, you start the process over again with the kefir grains you have in the strainer. You don\u2019t need to rinse the kefir grains. Put the kefir grains in a clean jar, add milk, put the lid on (but not tight) and repeat the process.\u00a0<\/p>\n\n\n\n How Long Does Kefir Last in the Fridge?<\/strong><\/p>\n\n\n\n Kefir milk will\u00a0keep\u00a0in the refrigerator for up to 3 weeks. I always\u00a0give\u00a0it a\u00a0good\u00a0shake before using.<\/p>\n\n\n\n If you\u00a0need\u00a0to\u00a0give\u00a0your kefir a break because you are going out of town or have too much kefir, you can put the\u00a0grains\u00a0on pause.<\/p>\n\n\n\n Put the kefir\u00a0grains\u00a0in a clean jar with\u00a0about\u00a03 cups of fresh milk. Put the lid on and place immediately in the refrigerator for up to one week. When you are ready to start making kefir again, put the\u00a0grains\u00a0in fresh milk and discard the milk they\u2019ve been sitting in. Start the process over again.<\/p>\n\n\n\n Ways to Use Kefir<\/strong><\/p>\n\n\n\n Once you start making kefir, you will have A LOT of kefir because you have to make it every day. Our fridge is always full of kefir and our entire family drinks it. I make kefir smoothies for us every morning. I also use kefir in as many recipes as possible. I also recommend finding friends to share your kefir grains with!<\/p>\n\n\n\n And remember, you can always put your kefir on hold if your fridge starts looking like a kefir factory:)<\/p>\n\n\n\n Here are our favorite ways to use kefir:<\/strong><\/p>\n\n\n\n Smoothies are my FAVORITE way to use kefir. I make a kefir smoothie every single morning. You can use kefir to replace any milk. My go to is my Secret Ingredient Healthy Smoothie. The kids love it too!<\/p>\n\n\n\n Kefir Drink-you can drink kefir plain, but it is pretty tart. To sweeten it up a little, add a little fruit and honey or pure maple syrup and blend. If you did the second fermentation, you can just blend the fruit that is in the jar. It will stay good in the fridge.<\/p>\n\n\n\n Buttermilk Substitute-Use plain kefir in place of buttermilk in recipes. We make kefir biscuits, muffins, pancakes, and waffles all of the time. Note-when you cook with kefir, it will kill the healthy bacteria, but there are still lots of other nutrients and when you have a lot it\u2019s great to use it in recipes so it doesn\u2019t go to waste.<\/p>\n\n\n\n If you aren\u2019t used to drinking kefir, start slowly to allow your body to get used to the extra probiotics, just to be safe:)<\/p>\n\n\n\n If you try making homemade kefir, let me know how it goes! I am seriously a fan!<\/p>\n\n\n\n Milk Kefir<\/strong><\/p>\n\n\n\n How to make milk kefir, a probiotic-rich fermented drink that has lots of\u00a0health\u00a0benefits! It's easy to make at\u00a0home!<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n Instructions<\/strong><\/p>\n\n\n\n Notes<\/strong><\/p>\n\n\n\n Read the\u00a0post\u00a0for\u00a0more\u00a0tips and where to buy supplies, etc.\u00a0<\/p>\n\n\n\n Other recipes you may like<\/p>\n\n\n\n VEGETARIAN<\/p>\n\n\n\n Peach Raspberry Smoothie<\/a><\/p>\n\n\n\n BREAKFAST\/BRUNCH<\/p>\n\n\n\n Detox Smoothie<\/a><\/p>\n\n\n\n VEGETARIAN<\/p>\n\n\n\n Berry Banana Smoothie Bowl<\/a><\/p>\n\n\n\n Kefir strengthens the immune system.<\/p>\n\n\n\n https:\/\/www.canlitv.vin<\/a><\/p>\n\n\n\n We can eat kefir\u00a0grains\u00a0too. Some people may not care for their slightly rubbery, chewy texture, but I don\u2019t mind it.<\/p>\n\n\n\n RENEE<\/p>\n\n\n\n I am wondering what temperature the milk needs to be. Room temp, warmed, or is it ok to use it straight from the fridge? Thanks.<\/p>\n\n\n\n MARIA LICHTY<\/p>\n\n\n\n You can use milk from the fridge to make the kefir.<\/p>\n\n\n\n My\u00a0kefir was great for the first 2 or 3 weeks. Suddenly it turned very thick and yuck instead of the loose yogurt-like texture it had been.<\/p>\n\n\n\n I haven\u2019t had this happen and I have had the same kefir\u00a0grains\u00a0for 2 years. I would recommend getting\u00a0new\u00a0grains. The kefir is a little thick until you shake it, but it should thin out and strain\u00a0just\u00a0fine.<\/p>\n\n\n\n Are you changing the milk daily?\u00a0<\/p>\n\n\n\n Sometimes we forget to add extra milk when our kefir multiplies. You might be adding too little milk now and letting it stand for too long?<\/p>\n\n\n\n It sounds like you\u2019re using too many\u00a0grains\u00a0for the amount of milk that you have. Half the amount of kefir\u00a0grains\u00a0that you currently have.<\/p>\n\n\n\n A few years ago a friend gave me some cauliflower like kefir starter. I made it for awhile, then accidentally froze it in the back of\u00a0my\u00a0fridge. In the last year I have been making kefir again with a dry kefir starter from the\u00a0health\u00a0food\u00a0store. My\u00a0kefir is working well but it always looks like cottage cheese instead of cauliflower. RITA<\/p>\n\n\n\n I started\u00a0my\u00a0Kefir last night, almost 24 hours and it is creamy, I strained it and plan a second fermentation and I like the fruit\u00a0idea. I can\u2019t wait till tomorrow how the fruit will make out.<\/p>\n\n\n\n Source HERE<\/a><\/p>\n\n\n\n How to Make Cream Cheese from Kefir at Home?<\/strong> If you want to make your own cottage cheese at home, try making it from kefir. Kefir cheese is creamy, dietary and suited for baby food. Use organic kefir, and you will obtain the real healthful product. You can use your own kefir as well. There are two methods for making cottage cheese at home: hot and quick; cold and slow. Cold Method Pour you kefir in a plastic bottle and put it in a freezer for 8-10 hours. Place 2-layers cheesecloth over a strainer. And set it over a bowl. Cut the plastic bottle up and put the frozen kefir into the strainer. Let it melt. It can take some hours. The exact time of melting depends on how much kefir you have. When the kefir has melted and the whey has passed through, gather the cheesecloth up and squeeze it to remove as much whey as possible.<\/p>\n\n\n\n Kefir cream cheese is ready.<\/p>\n\n\n\n Pour your kefir into a saucepan. Warm it over small<\/strong> heat. Then whey starts to separate set the saucepan aside. Be careful! Your kefir must not boil. What about Salt and Spices?<\/strong><\/p>\n\n\n\n You can add salt and various spices to your kefir cream cheese if you like. In Russia, we do not add salt to our cream cheese, because we use it for baby food mainly.<\/p>\n\n\n\n Which Method gives the Best Result?<\/strong><\/p>\n\n\n\n It does not matter. Use any as you like. Some people think that the cold method is easier because you do not have to look after the kefir. You can put it in a strainer and forget about it for some hours.<\/p>\n\n\n\n Source HERE<\/a><\/p>\n\n\n\n You will need to click on the above link to see more instructional pictures provided.<\/p>\n\n\n\n Also, you will find recipes on their website for various tasty fermented foods that benefit our health including Kimchi etc ENJOY<\/p>\n\n\n\n Some Advice From An eBay Store I Purchased From<\/strong><\/p>\n\n\n\n 1*TABLESPOON*PREMIUM*KEFIR*GRAINS*<\/p>\n\n\n\n ***GUARANTEED TO BE 1 TABLESPOON .CLEAN RINSED KEFIR GRAINS***<\/p>\n\n\n\n ***BPA FREE PACKAGING***<\/p>\n\n\n\n THIS *PREMIUM* MILK KEFIR IS EXTREMELY\u00a0HEALTHY\u00a0AND IS FED FRESH\u00a0\u00a0MILK EVERY DAY.<\/p>\n\n\n\n Start your ferment with 500ml of room temperature milk.<\/p>\n\n\n\n Keep your kefir jar in a warm spot.warmer temperatures will increase the ferment process.<\/p>\n\n\n\n WE WASH OUR KEFIR EVERY DAY IN 100% CHLORINE FREE FILTERED WATER\u00a0TO MAKE SURE THERE IS\u00a0NO\u00a0MILK CURD REMAINING BETWEEN BATCHES.<\/p>\n\n\n\n This person has perpetuated a batch of Premium Culture from Europe successfully for 20 years and was taught by a Russian with a lifetime of experience..<\/p>\n\n\n\n I trust this Page helps with your Health and Preparation endeavors.<\/p>\n\n\n\n CAUTION: Watch out for Synthetic Probiotics - Avoid Chemist\/Pharmacy purchases - it is Safer to make your own Probiotic Foods or buy a Genuine Kefir-Yogurt product from a Health Store or Supermarket. If you make your own Fermented\/Probiotic Foods, you can keep to Glass containers, much healthier for you. How good is that?<\/p>\n\n\n\n OUR MICROBIOME (Gut Health) IS THE BEST ASSET TO OUR HEALTH WHEN WE HAVE A GOOD SUPPLY OF PROBIOTIC FOOD\/FOODS TO HOST FRIENDLY FLORA THAT OUTNUMBER UNHEALTHY (Each Of Us Has A Ratio That Varies From Person To Person). OUR HEALTH BASICALLY HINGES ON CARING FOR OUR MICROBIOME. WE CAN ENJOY THIS EXERCISE! 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It doesn\u2019t multiply much, but maybe that is because the small bits go through the sieve.<\/p>\n\n\n\n
From a Russian at Rusakraut.Com<\/p>\n\n\n\n
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Hot Method<\/strong><\/p>\n\n\n\n
Transfer your hot kefir to a strainer with cheesecloth.
When all whey has passed through the strainer, gather the cheesecloth and hang it up for 30-40 minutes. Then squeeze it with your hands.
Your kefir cottage cheese is ready.<\/p>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/letscareforhealth.com\/wp-content\/uploads\/2021\/12\/Making-Kefir-Cheese-At-Home-3.jpg?resize=280%2C194&ssl=1\")
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