kreating kefir

A few years ago while researching beneficial gut bacteria, I became interested in fermented foods.  I started making my own yogurt, kefir, kimchi, etc.  At the time, kefir was one of the most exotic and interesting fermented foods/drinks to pique my curiosity.  I had never heard of it, much less try it.

Curiosity got the better of me and I ended up ordering some kefir grains from eBay.  I received maybe a teaspoonful of kefir in the mail and feared I was duped. Alas, my fears were unrealized when within a month or so, my grains started multiplying like rabbits.  I can say without hesitation, fresh kefir is not the easiest thing to swallow, especially if it is left to ferment for longer periods.  The smell (yeasty), taste (tart/sour), texture (can be lumpy), etc., of kefir is not for the weak of stomach.  I can state unequivocally, it can be both foul smelling and tasting.  It took a week or two of daily gagging before I can get this stuff to go down without issues.  In a smoothie, loaded with frozen fruit and other goodies, it is quite fabulous!

As far as my digestive health, I cannot say that it has noticeably improved, but I can definitely say kefir has left me intrigued enough to pursue more information on intestinal well being. I truly believe antibiotics use can devastate your intestinal environment, creating an imbalance that may be very difficult, if not impossible to fix. From what I have read, fermentation may be part of the cure.  So let's bring on those good gut bacterias!

***Advance apologies on the lighting in these pictures.  I had taken the pictures over two days and one of the days was a bit overcast, therefore the yellow tinge to my pictures.***

What does kefir look like?  Have a gander at my milk kefir grains.  They look similar to cauliflower, don't they?  Only difference is, cauliflower is not slimy. 

Here are the grains added to milk.  Notice how they float near the surface.

My grains doing their thing.  See the coagulation going on?  It should look similar to buttermilk at this point.  Some people prefer to drink it at this stage.

And here is what it looks like when it is done (or rather overdone in my case).  I let the milk ferment a wee bit too long, therefore the stark contrast between the separation of the curds and whey.  No big deal, it just makes the solid portion thicker.  It will, however, be lumpier/grainier in texture, yeastier to the nostrils, and much more sour to the taste buds.

Interested in making your own kefir at home? Here are the things you will need:

     1 tsp of healthy milk/dairy kefir grains
     1 cup of whole milk, more as needed (you can use 2% but it will be less creamy)
     a large mouth glass jar with lid (at least 2-cup capacity)
     a plastic or wooden spoon
     a plastic sieve or strainer with small holes (reactive metals can harm grains)


 Instructions on how to ferment your kefir:

1. Put your grains into a sieve and rinse slowly with about a quarter cup or more of whole milk.  This will help get rid of some of the sludge that adheres to the kefir grains.  This mucous-y slime is called kefiran and is actually good for your grains. I just think it's a good idea to rinse the grains when you first get them as you can never be sure of the cleanliness of your source.  Once rinsed, dump your grains in to a clean glass jar.
2. Fill the jar with a half cup of whole milk.  Lay the lid over the top of the jar's mouth, but do not tighten it.  This keeps the dust out but also allows the kefir to breathe and grow.  Allow the jar to sit on the counter away from direct sunlight.  
3. About 2-3 times a day, agitate the jar or stir the milk with a plastic spoon.  Continue to do this everyday until the liquid thickens.  It may take up to 3 days or longer to thicken the first batch.
4. Once it has thicken, dump out the content into your sieve and rinse with fresh milk. 
5. Add the grains back into the glass jar (don't need to clean it), and add half a cup of fresh milk. 
6. Continue this process for your first 3 batches over the course of 1 to 2 weeks.  It is optional to rinse your grains after this.
7. At this point, you should have legitimate kefir.  Some people like to remove the grains when the milk has thickened to a buttermilk consistency while others let it ferment until the milk separates into curds and whey.  The longer you let it ferment, the stronger the smell and taste.  Note that the amount of milk can be incrementally increased as your grains become more active.  In the beginning, it might take longer to make kefir, but before the month is up, you will be up to your neck in kefir. 

Things of note:

1. The amount of kefir grains used, the amount of milk used, and the temperature will affect the rate at which your grains multiply.   Adjust accordingly.  I've also noticed that if the grains are not rinsed or the bottle is not cleaned each time, the grains will multiply quicker.
2. Do not fill your milk to the top of the jar because kefir needs room to grow.  Fill your jar only 4/5ths full.   
3. If you get a yellowish film at the top of your kefir and it does not appear to be thriving, it's probably because you are not agitating the jar enough.  Unlike yogurt, kefir likes to be moved around while it is fermenting.  Just stir and this will most likely fix your problem.
4. Remember, the grains will create a slimy coating.  It's gross, but normal, and actually a good sign of healthy grains.
5. The longer fermentation will create a little bit of alcohol, so the fizzing sound you hear is just your kefir talking to you.
6. You can eat the excess kefir grains.  They are rather spongy and chewy in texture.
7.  If not consuming right away, store the finished kefir in the fridge.  It should keep indefinitely.  But try to use it within a couple of weeks.  Drink it straight or make delicious smoothies with frozen fruit.
8.  If you want to take a break from kefir'ing, rinse off your grains with fresh milk and put them in a clean glass jar.  Add milk, and store in the fridge.  I have stored them this way for about 1 1/2  months.  I cycle the grains through, where every month or so, they are stored in the fridge, then they come out to do their kefiring job for a week or two and then back to the fridge again.