KEFIR

Kefir…. it’s a wonderful thing!

Kefir…how do you pronounce that? Some people say KEH-fur, others say Keh-FEER, but in the south most of us call it KEE-fur. I don’t think it really matters as long as you know how to make it!

Simply stated, kefir is a fermented milk that contains large amounts of probiotics, vitamins and minerals, along with beneficial bacteria, amino acids, and enzymes. The health benefits are numerous. There are many articles on the web that can explain the benefits much better than I can. 

 

 

Kefir is made from grains that look like mini-cauliflower. To a quart jar, add one heaping tablespoon of kefir grains and fill with milk. Cover with a coffee filter secured with a rubber band and let set on the counter at room temperature for 18-24 hours. The longer it ferments the more tart it will become. We prefer ours at 24 hours. The temperature also effects ferment time. The warmer the temperature the faster it will ferment. 

 



At the end of 24 hours your milk will be fermented and the consistency will be similar to buttermilk. 


Strain the grains over a large container. Place the grains in a jar, cover with milk, and begin your next batch of kefir. You can add any type fruit or honey to your strained milk and blend with an immersion blender or in a blender. I prefer mine cold but my husband likes it at room temperature. It is also good without any additions made to it. It is very versatile. Either way, it’s delicious! 




Kefir can also be used in place of buttermilk in recipes. I’ve used it for biscuits, breads, and cakes with wonderful results. 

With each batch of kefir you make your grains will grow and multiply. The excess grains can be stored in the refrigerator in fresh milk or share them with friends!

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