Milk Kefir (pronounced keh-FEER) is a wonderfully delicious slightly carbonated fermented milk beverage similar to yogurt (or buttermilk). It originated roughly 2,000 years ago in the Caucasus Mountains between Europe and Russia, making kefir one of the oldest milk ferments in existence. It is not to be confused with Viili which is a traditional Finnish fermented milk product involving mesophilic bacteria.
Yogurt contains transient beneficial bacteria that keep the digestive system clean and provide food for the friendly bacteria that reside there. But kefir can actually colonize the intestinal tract, a feat that yogurt cannot match.
Kefir also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do so by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual SWAT team that housecleans and strengthens the intestines. Hence, the body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.
Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.
![You have to have good milk first. Grass fed (no Monsanto anything!), no
antibiotics, or bovine growth hormone cows. As close to whole milk as possible.
I use http://www.gortsgoudacheese.bc.ca/ [http://www.gortsgoudacheese.bc.ca/]](/_astro/WKgoodmilk.CWRmDllw_236hsG.webp)
You have to have good milk first. Grass fed (no Monsanto anything!), no antibiotics, or bovine growth hormone cows. As close to whole milk as possible. I use http://www.gortsgoudacheese.bc.ca/
You have to have good milk first. Grass fed (no Monsanto anything!), no antibiotics, or bovine growth hormone cows. As close to whole milk as possible. I use http://www.gortsgoudacheese.bc.ca/
Harvesting the kefir is easy. I shake the strainer as I pour out the two(ish) day old culture.
Harvesting the kefir is easy. I shake the strainer as I pour out the two(ish) day old culture.
These slippery little rascals grow like crazy! Catch them and put them back into a jar and add milk. Easy-peasy!
These slippery little rascals grow like crazy! Catch them and put them back into a jar and add milk. Easy-peasy!
By Sarah Nelson Miller on Friday, February 22, 2013 at 4:17pm © Wild Fermentation Facebook Group
Materials needed:
The ratio for fermenting milk kefir is about 1 tsp grains to 1 cup of milk. Multiply this to make the amount desired. Place milk in glass jar and add appropriate amount of grains. Stir gently. Screw on lid and allow to ferment on counter out of direct light for 24-48 hours. Longer ferments will yield a stronger flavor so begin tasting at 24 hours. When the kefir has cultured to your taste, pour through a strainer into a bottle for serving. Refrigerate the cultured milk kefir for drinking. The grains may be used immediately to start a new batch.
The strained kefir may also be flavored as a second ferment. Strain the cultured kefir into a jar or bottle and add desired flavorings such as vanilla, dates, orange slices, and spices. Seal with a tight-fitting lid to create carbonation and let sit on counter for another 24 hours.
*Any dairy milk is suitable for milk kefir, with cow and goat being the most popular. Many people report that their kefir grains seem to multiply and grow more quickly in raw milk, however pasteurized milk is commonly used. Ultra-high pasteurized milk should be avoided as the grains will gradually diminish and may even dissolve.
Milk kefir grains may also be used to culture coconut milk, however the grains should be placed in dairy milk every few batches to keep them healthy.
Extra grains may be stored in the refrigerator in a small jar with enough milk to keep them covered. They will slowly culture this milk into kefir, so it should be replaced every 3-4 days.
Sometimes you may find that your kefir was left to culture too long and has separated into curds and whey. You can stir it back together for drinking, although the texture may be a little grainy. Another use for it is to make kefir cheese. Place a colander over a bowl and line it with a thin towel (not terrycloth). Pour the strained kefir into the colander and allow to drain for several hours. The whey will drip into the bowl below, leaving a creamy kefir cheese in the colander. Transfer to a dish and flavor with dried herbs and spices. It can be used as a spread on bread or crackers, or as a dip for vegetables. The whey is also very nutritious and may be used in smoothies, soups, or as a liquid when baking bread.
First check this list to see if any WF group members have some to share:
https://www.facebook.com/groups/WlidFermentation/doc/10151076549230369/
Cultures can often be found at low cost on craigslist, freecycle, or ebay.
Retailers:
US:
Canada:
International:
This original document is the property of the Wild Fermentation Facebook Group.
