Kefir is nutritious beverage boost to dairy products. For those who are looking for a milk and yogurt substitute or just looking to enhance their dairy into an enzyme rich health beverage, consider switching to kefir. You can make kefir yourself if you follow these instructions.
32 oz. Milk of your choice (organic, fat-free, 1%, whole or even goat’s milk)
2 tbsp Fiber in powder form
2 tbsp Probiotics or kefir grains
2 gallon size containers with sealable lids
1 tsp spices for flavor: stevia, nutmeg or cinnamon
Fresh organic fruits: strawberries, raspberries, bananas, kiwi or mango
- Prepare your ingredients and container. Wash the container thoroughly to create a clean environment. When making kefir you will be growing bacteria cultures but you want them to be healthy probiotics so start with a clean container. Purchase the freshest milk possible.
- Mix the base ingredients. Pour the fresh milk into the container. Stir in the fiber and your choice of kefir grains or other probiotic mixture.
- Seal the container and store at room temperature for two to three days. Stir twice daily to be sure the kefir grains or probiotics are agitated and mixing well. Once daily open the jar to test for taste. You should notice the mixture becoming thicker and tasting slightly sour. By the second or third day you should reach the pleasantly sour taste you are looking for. If you are new to making kefir you may want to try different batches until you find the taste you prefer.
- Strain the kefir. Pour the mixture from one jug to the other using the strainer during the process to capture any kefir grains or probiotic clumps that may have formed at the bottom. These cultures or colonies of bacteria can be the starter culture for your next batch of kefir. By keeping a regular routine of making your own kefir at home you will expand and enhance these colonies.
- Now that the kefir has a thick, smooth consistency, add optional flavors. Add a spice or experiment with different fruit flavors. Puree the fresh fruit in the blender then stir into the kefir mix.
- Refrigerate the kefir. The kefir is ready to consume either by drinking like milk or spooning as yogurt. Your kefir should last for about two weeks in the fridge.
- Use the remaining cultures for your next batch. Start over with step one and create a new batch. It should be ready when you’re done with the mix you just made.
Kefir is a thick liquid with a consistency between liquid yogurt and milk. Some diets such as the Body Ecology Diet are large proponents of the use of kefir in a healthy diet. There are starter kits for growing natural probiotic cultures or the cultures can be purchased from your local health food store.