How To Make Your Own Kefir At Home
If you love the taste of kefir or you simply love the health benefits that kefir offers, then you'll be delighted to learn how to make your own kefir at home, the simple way. And it doesn't take a lot of time or money.
The process of making kefir involves choosing a good source of raw milk, soaking the milk in kefir grains, and straining out the resulting kefir. Once you know how to make kefir at home, you will be able to make a higher quality and lower costing kefir than you can find in the grocery store.
1) Start With Grass Fed Raw Milk
If your goal in making your own kefir is simply to drink a tasty beverage, than it doesn't matter what milk you use to make kefir. But if your primary goal is to obtain all the health benefits that kefir has to offer, than you will want to use raw milk that comes from cows that are grass fed and that do not get hormone or antibiotic treatment. Why? Well, raw milk is much healthier than pasteurized and homogenized milk.
Look for farms in your area that sell raw milk, or check at your local health food store to see if they sell raw milk. Yes, it's more expensive than pasteurized milk, but the health benefits are worth the higher cost!
2) Soak Milk With Kefir Grains
If you don't already have kefir grains, then first find out where to find kefir grains. Once you have a couple kefir grains, put them in a glass jar and pour some milk into the jar. A teaspoon or more of kefir grains can be soaked with a cup or more of milk.
3) Strain Out The Resulting Kefir
Let the milk and kefir grains do their work for a day or so. Twelve to twenty four hours is usually enough time. At this point, the kefir grains have turned what once was simply "milk" into a special type of cultured milk called "kefir." So you could say that kefir is simply milk that has been cultured (soaked) with kefir grains.
Anyway, after milk has soaked with the kefir grains for about a day, strain out the milk (which is now kefir), and keep the grains in the same glass jar.
At this point, you can drink the kefir right away, or you can let it sit for a couple hours or a day until it separates into a cream on top and whey on the bottom. This is my favorite method! The cream is so delicious, and the whey liquid is refreshing to drink.
To keep the cycle going, add more milk to the kefir grains whenever you strain off the kefir.
As you keep repeating the cycle, the kefir grains will continue to grow and eventually multiply. Don't throw them away! There are plenty of things you can do with extra kefir grains.
More Tips And Ideas
I've simply covered the basics of how to make kefir. There is a lot more to learn! There are plenty of websites online and videos on youtube from which you can obtain kefir making advice. Just make sure that the information your are getting is accurate and true.
I recommend the online course Traditional Kefir Made Easy, which has more than 2 hours of video content, plus additional tips and ideas you can implement to make kefir the quick and easy way. This is the exact course that I took to learn a lot of what I know about kefir.
For Those Who Can't Make Their Own Kefir
But alas, not all of us have access to fresh, raw, grass fed milk. And without such milk, it's nearly pointless to even attempt to make your own kefir. But faint not! You have options. I don't recommend simply buying kefir off the grocery store shelf, since many big companies don't give much thought into making a really healthy kefir.
Instead, I recommend a specially formulated cultured dairy beverage called Amasai, which has all of the health benefits that kefir offers (plus more!), and it is made using organic raw milk from grass fed cows. You can even get it flavored with milk and honey, or raspberry ("milk and honey" is my favorite flavor).
Now that you know a little bit about how to make your own kefir at home, I encourage you to search diligently for a local farm from which you can get raw milk to make your own kefir.
Ready to start making kefir? Buy this in-depth kefir making course.