The fermented milk drink, kefir (KEE-Fur) has been around for thousands of years but is gaining popularity in the US now. It is said to help promote gut health because of the “good bacteria” – aka the Probiotics. The good bacteria of keifer stays in the digestive track and can heal a damaged gut.
Make your own kefir with this easy recipe.
- 1 TBS White curd-like starter grains
- 1 cup of milk (raw or organic whole)
- One pint size glass jar with plastic lid or use coffee filter/rubber band to cover
- One plastic mesh strainer
- Pour milk into glass jar
- Add starter grains
- Cover with plastic lid (or coffee filter/rubber band).
- Sit on countertop out of direct sunlight for 18 hours.
- 18 hours later…
- It will look creamy at top, liquidy in the middle, and grains at the bottom.
- Pour contents through strainer into a glass jar (if you plan on storing in fridge) or in glass cup (if you plan on drinking now.
- Grains will be left in your strainer.
- Put leftover grains in your jar and add a new cup of milk to repeat the above process on the countertop.
- Grains will eventually double in size.
*NOTE: if left out too long (24 or more hours), it is best to make cheese out of it or use it in a smoothie because it won’t taste good just drinking it.
TO FLAVOR YOUR KEFIR:
- Add real fruit or sliver of rind of a citrus to the strained kefir.
- Let sit for 2 hours before drinking. Strain it before drinking if you prefer no clumps.
- Longer fermenting gives you a more tangy taste.
- Longer fermenting soaks up more sugar from the milk.
TO TAKE A BREAK FROM FERMENTING:
Just put your grains in a small jar and cover them with milk (app ½-1 cup) and keep them in the fridge. They will stay dormant for up to 7 days before you need to add more milk.