Jun 23, 2011

Intro to Kefir: Super Healthy and Frugal!


Kefir is simple and inexpensive to make at home.
Kefir is used to restore the inner eco-system (esp. after antibiotics).
Kefir is great for soaking your whole grain flour for increased nutrients/digestability.

Kefir can be made into a delicious drink that kids love.




You can buy Kefir in the store, or you can buy kefir grains and make your own. You can buy milk or water kefir grains (we'll explain more of that later in this post). But, they multiply regularly, so it's easy to keep them going once you start. I got mine on KSL classified for free. (There's always someone giving some away, but you have to be careful of the quality because it's like yogurt, in that not all yogurts/cultures are created equally and some may have more beneficial bacteria in them than others--esp. if they come from a reputable source.)

WHY KEFIR (and not just yogurt)?





Milk Kefir is made with cow milk, goat milk or coconut milk
Water Kefir is dairy-free and is made with sugar water, juice or coconut water

Milk Kefir is a probiotic-rich beverage with live active yeast and bacteria; Milk Kefir Grains (traditional starter culture) are propagated in organic milk
Water Kefir is dairy-free and is made with sugar water, juice or coconut wate; Water Kefir Grains are grown in organic sugar and filtered water

Milk kefir can be consumed plain, flavored or as the base for salad dressings, smoothies and more.  You can generally substitute kefir for buttermilk or yogurt in recipes.  Milk Kefir can also be strained of some of the whey to make a type of cheese ranging from a soft cheese consistency, to a cream cheese texture to even a hard cheese texture.
Water Kefir can flavored and consumed as a replacement to soda pop and juice.  It also makes a great base for dairy-free smoothies.

Milk Kefir tastes like a strongly flavored cultured milk but the taste of any particular batch is based on the level of fermentation which is dependent on a number of factors including the ratio of kefir grains to milk, the ambient temperature and the length of time the kefir is allowed to culture.  Well fermented kefir generally has a strong sour or tart taste and can even have a bit of a carbonated texture (it is known in some circles as the "champagne of milk".
Water Kefir tends to have a sweet, slightly fermented taste to it.  We generally recommend flavoring water kefir as it isn't very impressive tasting plain.  Flavoring is easy--fresh or dried fruit, juice or flavor extracts such as vanilla extract can all be used.

Milk Kefir can be flavored by blending in fresh or frozen fruit, flavor extracts such as vanilla, sweeteners such as honey, maple syrup, stevia and more.  There are a number of flavoring options.
Water Kefir can be flavored using fresh or dried fruit, flavor extracts such as vanilla extract, fruit juice or even herbs.

Milk Kefir can be used to inoculate cream to make butter or a sour cream-type condiment.  It can also be drained of some of its whey to make a soft cheese.  Coconut Milk Kefir can be made by allowing the kefir grains to culture in coconut milk.

Water Kefir can be bottled up and used in place of soda pop.  It also can be used as a base for dairy free smoothies.

KEFIR BREWING INFO (using milk kefir grains)
Brewing Directions:









Short Term Kefir Storage:
Store in the refrigerator for up to a week.

Longer Term Kefir Storage:

Freezing Kefir Grains:

Place your grains in a jar or plastic baggie and freeze for up to one year, but you might only want to do it for a few months, as the yeast component can completely die off using this method. It might take up to two weeks to get them active again, once you thaw them.

Drying Kefir Grains:


Reactivating Frozen and Dried Kefir Grains:
To reactivate frozen and dehydrated kefir grains, place in a glass jar with cool water and soak for a few minutes. Place them in a small amount of fresh milk, and allow to sit at room temp for 24 hours.


First you can buy some (you don't need more than 1/4 cup of grains, because they'll multiply). I got mine on KSL Classified for free.

Water kefir grains ferment at room temperature typically for about 48 hours (compared to 24 for milk). Simply add a couple pieces of dried fruit for more flavor and nutrients to sugar water with the grains. You can also add in some fresh lemon if desired. In 48 hours you'll have a delicious, refreshing and healthy probiotic drink.

One thing to keep in mind is that a big portion of the sugar is broken down and converted by the grains into acids, carbonation, small amounts of alcohol and other nutritious by-products. The actual sugar content and GL is lowered once it is ready to drink. More on this below...

Making Water Kefir

  • 4 or so tbsp of sucanat, rapadura, sugar, agave nectar, or maple syrup (honey is antibacterial and will slowly kill the grains)
  • 1 tbsp of water kefir grains
  • Ginger and lemon slices
  • Berries, sliced in half
  • Dried fruit such as figs or dried pineapple ring



Growing the Kefir Grains


Storing the Grains


Water Kefir Recipes

These are some recipes: from www.wholetraditions.com (adjust to taste and have fun)
Ginger Ale Kefir
Juice Kefir Spritzer
Lychee Kefir Soda & Fermented Lychees

Alcohol Content


What do I do with my extra grains?

  • Eat them! They are a great source of probiotics!

What do I do with overbrewed water kefir?

Sometimes you let your water kefir go too long and make water kefir vinegar:

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