Save the Humans Day Two- Milk Kefir

Yesterday we discussed water kefir but today we are going on the kefir most people know (if they know about it at all).

Kefir is really easy to make.  The first thing you will need to make kefir is kefir grains.  They are not really grains, they look like little heads of cauliflower and feel gummy in your hand.  These grains are living organisms which produce a fermented milk drink which some people compare to yogurt although it is very different and much, much better for you.  Yogurt is good for your gut, but kefir is like yogurt on steroids good for your gut.

You cannot buy kefir grains at any store, you can only get them from someone who makes it and has excess grains.  Many people sell their excess grains online or you could ask a tree hugging friend (like me).  As you make kefir batch after kefir batch your kefir grains will grow and multiply a little during each batch and then you too will be able to provide this life changing drink to other people.  You can buy Kefir at the store though real kefir is not bottleable (is that a word?).  It would explode the bottle so it’s just another one of those things that make you go hmmm.

OK, back to how to make kefir.  In a large glass container,  you add 1/2 cup of kefir grains to 6-7 cups of milk.  Whatever kind of milk you drink should be OK including soy milk, rice milk, coconut milk or any other type of milk alternative.  Organic milk, raw milk and homogenized milk (the regular milk you can buy at any store) all ferment and work to make kefir.  Cover your jar with a cloth and rubber band or a jar lid.  Do not screw the lid on too tight, you want the gases to be able to escape.

Next put your jar somewhere and after 12 to 24 hours, your kefir will be ready to drink.  I keep mine in a kitchen cabinet.  Next, you should take a plastic or wooden spoon and gently mix the kefir to mix up the solids and liquids and make it easier to strain.  Get your plastic strainer (no metal) and put it over a bowl to catch your finished kefir.  Put your grains, which stayed in the strainer, back into your container and fill with milk. Repeat forever or as long as you want to make kefir.  (Dirty secret:  I do not wash my grains, I just put them back in the container which I rinse with plain water but some people don’t even wash the container)  You may notice a substance on your grains which is a little slippery, this is called kefiran and this is the good stuff that keeps your gut healthy.

Your finished kefir will have a pleasantly sour taste and lots of people drink it just like that but in my home we add stuff to give it flavor.  Our two favorite ways to make it are putting strawberries and a little honey or turbinado sugar in the blender.  The other way we love it is a big scoop of orange juice concentrate, honey, or turbinado sugar and a teaspoon of vanilla, it tastes like a creamsicle.

But Tricia, what do I do if I go on vacation?  Well, us farmers don’t really go on vacation very much but if we did we would just put our grains with fresh milk in the fridge where they go to sleepy time.  If you plan on keeping them there longer than one week, change the milk every week or two at the most.  Your kefir grains will live as long as you do if you take care of them.  Enjoy!

Tomorrow, I will be blogging about the last of life changing ferments… kombucha.  Stay tuned for the information and to find out who the winner of the giveaway is.