Milk kefir is a fermented dairy product similar to yogurt which is a powerful probiotic. What makes kefir unique is that you don’t need many ingredients in order to make it and the process is incredibly easy and the health benefits are wonderful. All you need are kefir grains and milk.
Kefir “grains” are rubbery, tiny, knobby-looking cell structures that represent a home to the bacteria and yeast that ferment the kefir.
The great thing about kefir is that as long as they stay healthy, you can reuse them indefinitely to make new batches of kefir. The best way to keep the kefir grains healthy is to keep making more kefir! You can make a new batch of kefir in approximately every 24 hours just by putting the kefir grains in a fresh cup of milk. After some time passes, the grains will multiply and you can share it with friends.
Like any cultured and fermented products, kefir is full of probiotics, which can aid healthy digestion. The fermentation changes some of the protein structures in the milk, making it easier to digest.
The easiest and the best place to find kefir grains is from a friend who already makes kefir. If You don’t have such a friend, then a healthy food store would be the second alternative. As mentioned above the grains start to multiply after a while and anyone who makes it regularly will have extra grains to spare.
Ingredients needed to make Kefir:
- 1 cup of whole fat milk
- 1 teaspoon of kefir grains
Equipment needed in the process:
- 1 pint-sized glass jar
- Cheesecloth or clean napkin
- Rubber band
- Small strainer
- Storage container with lid
Instructions on how to make kefir:
1. Pour the milk into a clean glass jar and stir in the kefir grains.
2. Cover the jar with cheesecloth or a clean napkin and secure it with the rubber band.
Note: Don’t put a lid on the jar as the fermentation can produce carbon dioxide. The extreme buildup of carbon dioxide can cause the jar to burst.
3. Fermentation will last from 12 to 48 hours. Store the jar at room temperature away from direct sunlight. When the milk has thickened and tastes tangy, it’s ready. Fermentation usually takes around 24 hours at average room temperature. Warmer temperature can accelerate the process and colder temperature can slow it down. If your milk hasn’t fermented after 48 hours, strain out the grains and try again in a fresh batch.
4. Place the small strainer over the container you’ll use to store the kefir. Strain the kefir into the container, catching the grains in the strainer.
5. Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and allow it to ferment again. This way, you can make a fresh batch of kefir approximately every 24 hours. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.
The prepared milk kefir can be used or drunk immediately, or covered tightly and stored in the refrigerator for up to a week. This kefir is probably the most powerful natural probiotic will have a great impact on the regulation of Your digestion.