I've been reading all about the merits of kefir but cannot find out how to make it or where to obtain kefir grains. Please share your recipe for homemade kefir.

"I'm a great beliver in luck, and I find the harder I work, the luckier I get. " Thomas Jefferson

Barb Keith just sent this to me:


MAKING KEFIR

Are you ready? You will need a container to ferment your kefir (a pint container or bigger), a non-metallic strainer, milk and spring or filtered water if your tap water is chlorinated or in question.

• First, metal items are not recommended for use with kefir, however, if you are unable to find a plastic strainer, you’ll probably be ok!


• Empty the contents of the plastic bag into your kefir-making container. Fill with milk - (one and a half cups). Gently stir. Leave the kefir in milk for 24 hours, sitting out on the counter, stirring occasionally. After 24 hours pour this kefir through your strainer and discard the liquid. Gently wash the grain with fresh water. (unchlorinated.)


• Now the grains are ready to make kefir. The grains may take a few days to adjust to your milk so I suggest not drinking your finished product for the first day or two (but it won’t hurt you if you do).

• Although you may have your own recipe already, the following is how I began making kefir. You can adjust the grains to milk ratios depending on how much kefir your are making, how strong you prefer your kefir, the temperature of your home, etc. In time I’m sure you’ll want to experiment!

a. Place 1 to 2 tablespoons of grains into container. (rehydrated)
b. Add about 1-1/2 cups of fresh milk to your grains.
c. Cover with loose fitting lid. (a tighter cover will produce a kefir that is “fizzier”—you may want to try that later).
d. Leave at room temperature for about 24 hours. Gently stir the kefir a few times throughout the day. I often use a chopstick or wooden spoon.
e. After 24 hours your kefir should be finished. It should smell sour, but clean. Not like spoiled milk. (Some people refer to it as "milk beer."
f. Pour your kefir through the strainer into a glass or container. The grains will be left behind in the strainer. You may need to stir your kefir gently in the strainer to keep the milk going through. The glass will contain your finished kefir.
g. Wash and dry your kefir container or have another fermenting container ready.
h. Place the grains back into your container.
i. Some then recommend pouring ¼ cup of your finished kefir back into the grains. I don’t do this with established grains. There is enough kefir left clinging to the grains to produce the next batch.
j. Add 1-1/2 cups of fresh milk.

• DRINK YOUR KEFIR! Kefir should be somewhat thick, smooth, and taste like strong yogurt. It may look like very, very tiny particles in suspension, however, and not be generally as thick and mild as commercial yogurt which is processed to be consistent and attractive to a wide audience. You may add fruit, flavorings, or sweeteners of choice and blend. I like it both plain and as a “smoothie.” My dogs prefer it plain<g> (BC's comments)

• If you need to take a break from kefir making for a bit, you may rest your kefir in the fridge using milk. They will be fine like this for a week or two.

• You may also dry grains to store. It’s a good idea to have some backup grains. Dry grains between sheets of clean paper towers, changing towels daily. Grains should be completely dry in a few days. They will be hard and yellow and smell a bit like cheese. Store dry grains in an air tight container in your fridge.

• As the grains grow you will need to remove some or use more milk. Keep excess grains resting in milk in your refrigerator until you want to share.

• Leave some head room in your jar in the refrigerator, especially if you use a tight lid on your kefir. It does produce gas as it ferments.

• I find that a smoother kefir is produced when I put the finished kefir, with grains, into the fridge to continue a slow fermentation for a day or two, but it’s certainly not necessary. Others like to strain the grains “just before” the kefir is ready, but then leave the kefir on the counter to continue fermentation for a day. You may want to see what works best for you.

• You can play with the taste and consistency of your kefir by varying the grain to milk ratio. The ambient room temperature will also affect how your kefir ferments. It’s a living process and rather fun to see what nature can produce.

I got these instructions from BC (Brenda)
I have a huge supply of kefir in my frig. I don't drink it up fast enough. I use the stored kefir for making leban.

You can find someone in your part of the country by checking out this thread: I've got Grains to Share.

A wealth of information is also available at Dom's Kefir Site

HTH!

Maggie
5'1" ~~ Atkins since '98 (160 + lbs)
~ 50 lbs. of "water" gone forever! ~

~~Redhead until further notice! ~~

Thanks for your directions. I cut and paste it to my Word program and will try to obtain some grains. I'm interested in making cheese with it because I just can't handle cheese anymore. My friend and I ate lunch at Fridays yesterday and the cheese on the Atkins Chicken meal nearly did me in even though I only ate 1/2 of the entree.

"I'm a great beliver in luck, and I find the harder I work, the luckier I get. " Thomas Jefferson

just curious but what is the nutritional info on kefir?

Sarah
159/151/135

Sarah, it's milk, so the nutritional information for the whole milk from which it's made is about right.

However, based on my own blood sugars, I do discount the carbs some. That's because the various "critters" do convert a good amount of the lactose in the milk into lactic acid. For myself, I count it at 8 carbs per cup and drink it a half a cup at a time.

HTH

Maggie
5'1" ~~ Atkins since '98 (160 + lbs)
~ 50 lbs. of "water" gone forever! ~

~~Redhead until further notice! ~~