Kefir is something that my family and I have been using for almost 20 years, and is part of our daily diet and routine, and although we have been using it for almost two decades now, many people that we speak to are unaware of this AMAZING ANCIENT SUPER GRAIN.
Kefir grains have been around for several thousands of years and is said to have originated in the Caucasus Region. However, there is much mystery of where the Kefir Grains actually came from.
Some believe that the grains were gifted to the Orthodox Christians of the Caucasus Region by the prophet Muhammad, who taught them how to make Kefir.
From a scientific view point Kefir Grains are said to have been formed from the adding and pouring of milk from animal skin bottles.
Many other legends and stories exist on how the Kefir Grains came to be, but one thing that remains the same is the claim of their 'Magical Health Properties'.
Did you know that even to this day no one has been able to artificially make Kefir Grains. They're a real mystery.
So What Is Milk Kefir?
Milk Kefir is a fermented milk drink created from mixing either cow, sheep, or goat milk with Kefir Grains.
Kefir Grains are actually not a grain, as in the usual sense. In-fact Kefir grains are a combination of bacteria and yeast. The grains, (which look like mini cauliflowers or cottage cheese) multiply & ferment the sugar, (lactose), in milk, making it almost lactose-free.
It creates a tangy yoghurt like drink and has 3x the amount of probiotics, than yoghurt does, making it fantastic for digestion and gut health.
How To Make Milk Kefir
Making milk kefir is a lot easier than one may imagine. It's simply a process of adding your kefir grains to a non corrosive jug, such as glass, or plastic, and filling the jug with a type of mammals milk. Be sure though to leave at least 1-2 inch space for the fermentation.
Depending on temperatures, it is left out on the kitchen side for approximately 12-24 hours to ferment.
Once fermented the mixture is stirred with a wooden or plastic spoon and then placed in the fridge until you're ready to use it.
Once you're ready to use it, simply stir and then pour the mixture through a plastic sieve, separating the grains from the ready to drink, Milk Kefir.
Your kefir grains are now ready to add back into a clean glass, or plastic jug to make your next batch of Milk Kefir.
Over time the Kefir Grains will multiply. What you choose to do with them is up to you. Personally we will blend them up into a smoothie, or feed them to our dogs, or we will share them with someone wanting to make Milk Kefir. There are also many resources on line that can guide you on what yo do with your excess kefir grains.
For a full step-by-step guide you can click the link below to watch our YouTube video
How To Store Your Milk Kefir
When fermenting your fresh batch of milk kefir, it should be left to ferment anywhere between 12 and 24 hours, depending on the temperature. Also it should be stored in a non corrosive material jug such as glass, or plastic.
We also cover the top of the jug to prevent any flies landing on the surface. This is done by using a non airtight lid, or a clean dish cloth.
Because of the fermentation process you Can Not Use An Airtight Lid. The build up of gasses could cause the jug to explode.
When your fresh batch of kefir is made and ready for consumption it can be stored in serving glasses, or in another jug and then stored in the fridge until your ready to drink it.
Storing it in the fridge slows down the fermentation process.
From personal experiences, the best tasting milk kefir is when you drink it within a week of making it. Of course you can drink it way past a week. However, the longer it ferments the sourer the taste becomes, and the more gassy, and alcoholic it becomes. For us, this is not enjoyable.
As for the new batch of Milk Kefir that you are fermenting. Once it's fermented on your kitchen worktop for 12-24 hours, it's time to stir it and then place it in the fridge until your ready to make your next drinking batch. Just remember the longer it's left, the sourer the taste, and the more gassy, and alcoholic it is. We usually leave it for a further 24-48 hours in the fridge before straining and serving.
What Can You Make With Milk Kefir?
Milk Kefir can be used in a multitude of ways including:
Refreshing yoghurt like drink
It can be added to smoothies
You can make bread with it
It can be added to your porridge
It can be used in salad dressings
It can be used in dips
You can bake cakes with it
You can replace buttermilk with it in recipes
Make frozen fruit lollies with it
Make CHEESE with it
Milk Kefir really can be used in a multitude of ways, but for us it is mainly used for drinking, and cheese making. It creates a delicious soft cheese, similar to taste and texture of 'Boursin Cheese'. Which if you've never tried is delicious, and a family favourite especially at Christmas time.
Check out our YouTube video where we share our 1st time experience of making Kefir Cheese.
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