.Making kefir is an artisanal craft. American (KEE’-fur) or the Russian pronunciation (ke-FEER’).
No matter what you call it or how you pronounce it, this stuff packs a powerful probiotic punch.
Give it your own name, as it becomes part of the family, we love our Tilley.
Kefir is made from live grains (the microbial bodies that ferment milk into kefir).
Kefir refers both to the effervescent dairy drink and to the individual curds (grains) that ferment milk to make the drink.
The “grains” should not be confused with cereal grains. Kefir grains are soft, white gelatinous clumps looking a tad like tiny cauliflower florets, cloud shapes or large-curd cottage cheese ranging in size from 0.3 to 3.0 cm in diameter.
The polysaccharide makes up the mass of the kefir grain has been shown to be unique.
They grow by division – enlarge over time, falling apart again and then form smaller, new curds.
It is thought the bigger the grain, the older the interior.
Equally, one would think that smaller grains are particularly grown fresh.
The traditional, or artisanal, method of making kefir
Milk is mixed with some kefir grains and left at room temperature for about 24 hours.
The resulting cultured-milk is strained to separate out and retrieve the kefir grains.
The grains are saved and added to more milk to repeat the process.
That is it.
Congratulations! You are officially an artisan kefir maker. You are blessed.
When you start drinking your home made kefir, drink 1-2 tablespoons per day and gradually work up to 1/2 cup the following week.
Consider using your excess grains to culture coconut milk, or a combination of coconut milk and cashew, hemp or almond milk etc.
Strain and make cheese.
• Tickle those sour taste buds and drink as is, sweeten (a great way to start drinking kefir is by mixing with fresh passion fruit).
Or strain to make a thicker kefir, or strain even more to make a yummy kefir cheese.
Kefir has great potential to shake up your menu plans.
How do you mix kefir in with your menu?