Someone actually said to me, “even a couple of minutes a day adds up and I’m pretty busy.” I’ve heard a lot of people say take this position until they go through some kind of health problem or see a loved one go through a health problem, then they find the time.
Why wait to make healthy changes?
As far as time, a trip to the store probably takes at least 30 minutes, plus the use of your car and the cost of gas. If you just pick up some Kefir when you’re already at the store that’s great, but it’s probably ten times more expensive, and it’s definitely not fresh. Oh, and of course you’re creating more waste or recyclable material rather than reusing something.
For all that awesome fresh Kefir and sustainable goodness you need to break free of your crazy schedule and find not 4 minutes, not 5, but just 3.
You will need:
- A glass jar
- Coffee filter
- Organic milk
- Bowl and strainer (optional chopstick)
- Kefir grains
We got our Kefir grains mail-order about 3 years ago from this site, Happy Herbalist. The grains reproduce pretty prolifically and we give them away, eat them, and feed them to the pack. I’ve started other batches with grains from Yemoos and am very happy with the results.
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Isn’t it bad to use a metal spoon?
It is bad to store your kefir (or anything acid) in a metal container for a prolonged period of time, because they can have a leaching effect on the metal. It is not a problem to stir your kefir with a metal spoon.
Should I rinse my kefir grains?
Do not rinse your kefir grains. Rinsing them washes away their protective coating, can damage them, and stunt their growth.
Why do you use so many grains?
There are several reasons for this, but mainly because I want to remove as much of the sugar as possible. The longer you ferment, the lower the sugar content will be. We’ve also had to do this with kombucha so that our diabetic or sugar sensitive friends and drink it without spiking their blood sugar. This can make for some very sour kombucha, so we dilute it with water and ice.
We also like to make thick, sour kefir for the taste, so we let our grains go for a while before we split them. We use the thicker kefir in shakes and salad dressings, and our dogs actually prefer the sour kefir mixed with their food. Since I am making kefir for my family, I make it the way we enjoy it, and you can make yours the way you enjoy it. 🙂 Also, as with any fermented food, the length of fermenting time determines the chemical makeup. You can find studies of this on google which show that certain chemical compounds will not even show up until you do a longer ferment. So as with anything, it’s probably best to do a variety of shorter and longer ferments.
What is the proper length of time to ferment kefir?
Kefir is generally ready in 24-48 hours. Different people have different tastes – make what is appealing to you! 48 hours is usually the maximum time you should go before ‘feeding’ your grains with fresh milk. After straining, some people will put their kefir into another container for a second ferment, often adding an orange slice.
Do I have to use raw milk?
You can use whatever milk you have available, but you should always use the healthiest (least processed and most nutrient dense) you can find. In California it became harder and harder to buy raw milk at the store, and quite expensive. At one point we were paying almost $10 for a half gallon of low fat milk. Raw whole milk (cream left in) was even more expensive. Because of the cost and availability we would rotate between different types of milk, using raw whenever we could. We now live in another state and have better access to affordable raw milk.
Bottom line, people make kefir to get the probiotic benefit. Make it with the healthiest milk you can get.
Can I use use water kefir grains and milk kefir grains interchangeably?
No, they are not interchangeable. You need milk kefir grains to make milk kefir.
What is your experience with ‘dried’ kefir grains?
I have never used them.
If you have more questions, many Culture distributors have additional information.