[Foodie Friday Recipe] How to Make Kefir At Home

Kefir is a delicious fermented drink that’s gut-healthy and super easy to make! You can make it using milk, non-dairy milk, or even water. Here’s how to make your own kefir at home…

Unless you are an avid foodie, you may not be familiar with kefir. What is kefir? How do you eat it and why should you? These are common questions that we will address today, as well as showing you how to make this simple and amazing fermented food source for yourself.

Kefir is a cultured and fermented beverage that is oftentimes lumped together with yogurt. While kefir and yogurt do share some similarities, they are actually very different. Yogurt is thick and contains lactose if made with animal milk. Kefir is drinkable and contains more fat and more protein than yogurt but because of the way it is made, people who are lactose intolerant can usually consume kefir.

For gut health, kefir is superior to yogurt because it is made with more good bacteria and is made with yeast which increases the nutritional benefits. Kefir may also decrease the effects of asthma and allergies. Kefir can regulate your digestion and help rebound after a round of antibiotics.

Kefir is most commonly made from milk, which includes dairy milk as well as non-dairy sources such as coconut or rice milk. Kefir can also be made from water which produces an entirely different taste. Water kefir is made from sugar water, fruit juice or coconut water. Both types of kefir require a “starter” similar to the starter used in making sourdough or kombucha.

Here’s how to make milk kefir at home:

Easy Milk Kefir Recipe:

Ingredients:

Instructions:

1. Place 1 tablespoon of fresh kefir grains in a glass jar and fill the jar with (2-3 cups) fresh milk. Add less milk if your home is on the cooler side (68 degrees or below). Add more milk if your home is above 75 degrees.
2. Place a lid on the jar and let sit at room temperature for approximately 24 hours (or until the milk has thickened or has become sour tasting). You might see tiny pockets of whey forming, this means it’s done.
3. Pour the kefir slowly into a strainer to separate the kefir from the grains. You will see the kefir grains left in the strainer.
4. Add fresh milk to the remaining kefir grains, then the whole process is simply repeated for the next batch. Your kefir grains will grow and multiply each week, so increase the milk or remove some of the grains. You can give your extra grains to friends or pets, or you can even blend them up in the blender with a smoothie and drink them. They are good for you!
5. The kefir that went through the strainer (that came in the jar) can be placed in a glass jar to be consumed immediately. It can also be stored in the fridge. This will last many months in your refrigerator and is preserved by the presence of good bacteria, which keeps the milk safe. However, it will get more sour over time as it will slowly keep fermenting in your fridge. Every 24 hours when your kefir is done, you can add to the batch of the previously made kefir in your fridge or drink it.

* Notes: Most milk types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, homogenized, A2, and Raw. You can also use goat’s milk. You should avoid milk that has been Ultra-pasteurized (UHT) (most organic milks unless otherwise specified).

You can also use non-dairy milk. The main difference when using a non-dairy milk is that you will need to add a bit of sugar since there is no naturally occurring lactose to ferment as in real milk. Here is a list of non-dairy kefir recipes to check out.

You can learn more about making milk kefir and find more tips at CulturedFoodLife.com.

How to Make Water Kefir

Despite its name, water kefir is an entirely different thing. A bubbly, fruit-infused probiotic drink, it’s packed full of healthy probiotics that energize the body and support the gut. (Similar to kombucha, but without the tea/caffeine.)

Here’s what you will need:

Ingredients:

• 1/2 cup organic cane sugar (avoid using white sugar if possible as it may not contain the minerals needed for fermentation)
• 1/2 cup water kefir grains (do not use milk kefir grains)
• 8 cups non-chlorinated water (Note: chlorine may inhibit fermentation, but distilled water is also not a great choice as it lacks minerals)
• 1 lemon (or orange or lime)
• 2 prunes or dried figs, or a few raisins (optional)

You will also need 3 2-quart glass jars, 2 dishtowels or coffee filters, a wooden spoon, and string or rubber bands.

Instructions:

1. Fill each of 2 of your 2-quart jars half full of cool, filtered or non-chlorinated water.
2. Add 1/4 cup of sugar to each jar (raw sugar or organic cane sugar work well).
3. Stir well with a wooden spoon until dissolved.
4. Add 1/4 cup of water kefir grains to each jar and stir gently.
5. Add a thick slice of lemon to each jar (you can substitute other citrus instead if desired). (This helps to inhibit yeast growth which can affect the taste of your ferment.)
6. Add one prune to each jar. These seem to boost fermentation. They are not imperative, but definitely add if you have them on hand. (A dried fig or a few raisins will also work.)
7. Cover each jar with a thin kitchen towel or coffee filter, and attach securely with twine or a rubber band.
8. The First Ferment. Let the jars sit on the kitchen counter at room temperature for 2-3 days. Two days if it’s warm out (in the summer), 3-4 days if it’s cold.Check for sweetness. After 2 or 3 days your kefir water should have fermented slightly – and you can check this by tasting it. If it tastes very sweet, then the sugar has not been metabolized and you need to ferment it longer. The longer it goes, the tangier it will taste and the less sweet it will get. You want it to taste balanced- just subtly sweet with a little bit of tangy. Find your own balance. If you taste no tanginess, it may not have fermented, a sign the kefir grains may not be healthy, active or alive.
9. The Second Ferment – Creating your flavor: Place 1 – 1  1/2 cups fresh fruit in one clean 2-quart jar– like fresh berries, peaches, apricots, pineapple, plums, concord grapes, apples or pears. You can also add fresh herbs. Then strain both jars of the fermenting kefir into the third clean jar with the fresh fruit in it, straining out the kefir grains (set these aside) filling the jar to a ½ inch from the top. (Save the extra fermented water to store the grains in and place them in the fridge with 1 tablespoon sugar. Add more water to cover.)
10. Once the fruit is added, cover tightly with a lid, and leave on the counter for another 24 hours. Your kefir should start bubbling. During the 2nd Ferment, the water kefir is creating gas and building pressure, which you want it to do – this makes it nice and bubbly, but with the metal lids, you must let out some of the pressure, “burping it” by loosening the lid and re-tightening every 6-12 hours or so (depending on the temperature in your kitchen) so the lid doesn’t explode.
11. After 24 hours, the fruit will float to the surface and it’s time to refrigerate.  You can strain the fruit out,  eat the fruit ( it won’t hurt you) or keep it in the water to infuse longer. Drink and enjoy!

Find more tips on making water kefir at FeastingAtHome.com.

Keep in mind that both dairy and water kefir can be infused with flavoring to accommodate your personal tastes. The options are as varied as your imagination! Here are some great ways to flavor or repurpose kefir:

Milk Kefir:

• Add fresh or frozen fruit to infuse flavor

• Flavor extracts to spice up your kefir

• Natural sweeteners such as honey or maple syrup

Water Kefir:

• Add fresh or frozen fruit to infuse flavor

• Flavor extracts work here as well

• Add fresh herbs such as mint, basil or rosemary

• Fresh vegetables such as cucumber can add another source of flavor

Kefir is a unique and wonderful dietary option to boost gut health, create healthy bones, and boost your digestive system. And it’s so easy to make, you’ll soon find this valuable drink is a natural part of your healthy living routine.