These living organisms ferment milk into the living food, Kefir. The Kefir drink is lactic acid - alcoholic fermented milk.
Kefir grains are a biological production centre. Living foods like Kefir help to detoxify, support and balance digestion, and help in building up the immune system. to counteract negative influences.
During the fermentation process the Kefir grains change normal milk into Kefir beverage. Lactic acid, ethanol, acetic acid, carbon dioxide and other compounds are produced as well as vitamins.
The delicious microbiological living food Kefir can be very helpful in regenerating the bowel flora and works in this way, in many cases like a wonder.
How to make Kefir
What you will need:
- Kefir grains
- Milk - organic or normal (goat milk, coconut or almond milk can also be used with milk grains)
- Plastic (non-metallic) sieve/strainer
- 2 or 3 glass jars with lids (each jar should be about 500ml in size)
Instructions:
With 1 tablespoon of kefir grains add 250ml of milk to the kefir grans (or 1 teaspoon of kefir grans to 125ml of milk). The milk should be at room temperature (kefir grains prefer room temperature 20-27C).
Place the lid on your jar, keep it a little loose so that the kefir doesn't carbonate as much. Jars should be kept at least 2 cups (500ml in size) so that you have enough room for expansion of the kefir grains.
Leave your kefir stand for 24hours or until the kefir thickens to your liking. The longer you keep the kefir in the jar for the first ferment, the more sour your kefir will be. The jar should be kept at room temperature but not in direct sunlight.
Once your kefir has shown signs of separation (you may see pockets of whey) or thickening, your kefir is ready.
Strain your kefir through a plastic sieve/strainer into a bowl, you may gently use a wooden or plastic spoon to help all the liquid go through the sieve, but be careful not to squash your grains while doing this.
Place the grains into a clean jar and commence the process again.
You can drink the kefir straight away or keep it in the fridge.
Please note at this stage you can add things to flavour your kefir like, vanilla, honey, cocoa, berries, apple, dates, lemon, orange peel, peppermint, garlic, ginger, or whatever you like! This is when the fun starts! Low sugar fruits are better as they will cause less carbonation from the lower sugar levels.
Second fermentation:
If you wish to perform a second fermentation, you can leave your kefir on the counter for another 24 hours (without the grains). A second fermentation will give you a kefir lighter and creamier in texture. The second fermentation process also creates more B vitamins and probiotics.
You also can second ferment adding flavours as mentioned above. Adding orange peel, ginger or anything you like will enhance flavours. You can leave the kefir with the additional fruit for a 4-12-hour period then store it in the fridge.
To avoid damaging your grains, never add to freshly cleaned hot jar. To avoid this, always add the milk first to the jar before adding the kefir grains. Remember, room temperature milk is always kinder to the grains.
If you don't wish to continue fermentation regularly, you will need to keep your grains in the milk in the fridge to keep them alive. You will need to change this milk every few days. Sometimes after the grains have bene kept in the fridge, it will take a few ferments for your kefir to be strong as it takes a little while for your kefir grains to wake up and adapt to the new environment.
Once your kefir grains grow, keep adding more milk as they will ferment quicker. As a general rule, one tablespoon of grains for one cup of milk, (or 1 teaspoon for 1/2 cup of milk.) You always can give the extra grains to family and friend.
Finally, I hope you enjoy your kefir and all the health benefits that it brings to you and your family.
