I have been asked to put together a tutorial on how I make kefir. Understand I am no expert. I have read a lot and have a lot to read. My favorite site to learn from: Dom’s He covers just about anything you could want to know, in detail.
When I found out about kefir, and I don’t even know how that came about now that I am thinking about it, I was fascinated that I could take raw milk and these ancient cultures and make a totally awesome drink, on my counter with little effort and get a yummy liquid that I can do so many things with. Kefir is like yogurt on steroids & a hundred times easier to make. Then when I read more I found out how to make kefir creamy and thick, like a yogurt/mousse! Kefir is great for lactose intolerant folks, little to no sugar, has fiber, vitamins & minerals … here I will insert some paragraphs followed by the link they came from …
**The word “kefir” is derived from the Turkish word “keif”, which literally translates to the “good feeling” one has after drinking it. (1) Traditional cultures have attributed healing powers to kefir for centuries, but it has only recently become the subject of scientific research to determine its true therapeutic value** Chris Kresser L. AC
I T. milk kefir
1 quart fresh raw milk
Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk.
Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 – 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours.
Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin reculturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until you’re ready to make kefir again.** Nourished Kitchen
** Furthermore, “Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy.
Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.”(3) ** Probiotic.org
Now, any photos that look yellowish is due to lighting. Kefir is white and is a creamy color while fermenting, for me anyway but that could be the cream in our milk? Anyway I love this stuff. It fills you up, keeps you regular and is so good for you I can’t see why anyone wouldn’t try it and continue on with it. There are always healthy ways to dress it up to get past the tang if it’s not your flavor. You can also ferment vegetable & fruits in Kefir, but I haven’t got that far with it.
Here is a link that gives you 16 different ways to use your whey and one for making a traditional ricotta cheese from whey. Hopefully I did this well enough that it’s easy to understand. If it is not please let me know and if you have Questions? ASK!! 🙂