Homemade Kefir Recipes
HOMEMADE KEFIR
Make your own milk kefir with our easy-to-follow recipe. This tangy fermented dairy drink is similar to yogurt and packed with beneficial probiotic bacteria
Provided by Caroline Gilmartin
Time 10m
Yield Makes 500ml
Number Of Ingredients 5
Steps:
- Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
- Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal.
- If you can't strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong - you can strain it anytime over the next 48 hrs.
- Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
- You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
- In order to make some more kefir, rinse out the jar, return the grains (don't wash them, there's no need), and start again from the beginning.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE KEFIR
Kefir is like yogurt, but it's healthier for you and easier to make. Put it on a counter and let it go. How easy is that? UPDATE: According to one review, if you store kefir in spring water, they will die. You can store them in spring water for short periods in the fridge. OR you can store them in a little milk. I've done both and both work fine. I've heard you can store them in the freezer even, for longer periods of time.
Provided by WI Cheesehead
Categories Breakfast
Time P1DT2m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
- Cover with a clean cloth and place on the counter.
- Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
- When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
- Place grains in a clean jar and repeat.
- You can cut down the tang of the kefir by '2nd fermenting': After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean.
- NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).
Nutrition Facts : Calories 595.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 97.6, Sodium 419.7, Carbohydrate 46.9, Sugar 49.3, Protein 30.7
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- Ferment: Set in a warm, dark spot (65 to 85°F / 18 to 29°C) for about 24 hours. You’ll know your kefir is done when it has slightly thickened and smells fermented. If you kefir has separated into yellowish watery-looking whey, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more milk next time.
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- Cover the jar with the lid, but do not close it all the way, to allow the kefir to “breath”. Alternatively, cover the jar with a cheesecloth and secure with a band. Allow the kefir to sit at room temperature (ideally between 19-24 degrees) for about 24 hours.
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