Although I recently made massive changes to my diet, and follow, for the most part, a low carb diet (I don’t like to label my food preferences though!), I do still see the added benefits of raw dairy, used in making Milk Kefir.
Kefir has a creamy texture like yogurt, although has a slightly fermented and tangy taste to it. Very little is known about how they originated, or how they transform and grow.
Kefir grains are a combination of yeast and bacteria, that contain a large number of lactobaccilus, which we hear about so regularly. It helps feed our good gut bacteria, and it’s much more reasonably priced to make, than buying the shop bought probiotic yogurt.
Kefir is delicious on its own or added to a smoothie, or mixed in with a natural yogurt.
- 1. Add approximately one teaspoon of these kefir grains to a jar of milk or dairy free milk (I use raw organic goat’s milk), cover the glass, and let it sit on the kitchen counter at room temperature for approximately 24 hours.
- During this time, the milk will begin to ferment and thicken to a creamy yogurt.
- 2. After 24 hours, use a wooden spoon (Kefir does not like metal utensils) to give it a stir. When done, the kefir will have thickened to the consistency of buttermilk and taste noticeably tangy, like yogurt. Using a plastic sieve, strain out the grains and add them to another jar, so you can use them in another batch, and the kefir is ready to drink.
You can reuse your grains indefinitely, once they are taken care of. When not using them for a few days, leave them in the fridge covered with a little milk, so they can be fed. Freshening them with new milk is what keeps them healthy.
During the summer, the milk kefir will ferment more quickly, as little as 8 hours, due to the temperature in your kitchen. During the winter, it could take 24 hours.
The grains will multiply as time goes on, so you will have plenty to share with friends and family!
Note: The kefir grains work best with whole-fat animal milk from goats and sheep. Soya milk can also work well.