Kefir is a fermented milk drink that my friend Paul got me on to making at home. He gave me some of his live kefir grains bought from Happy Kombucha. The taste of kefir is very familiar to me, just like Swedish filmjölk. Although I like it on its own the kids aren’t too keen (yet) on the very sour taste and unusual fizziness, so for them I make kefir and fruit smoothies. I got some plump blueberries in my Riverford box and whizzed them up in a blender with kefir and honey for a super quick snack for the boys and an afternoon pick-me-up for me. Delicious with a dusting of matcha and extra dollop of greek yoghurt.
Paul’s grains have grown so much that he has now provided me and another friend with enough grains to produce kefir for three large families! And the grains keep on growing. I had to slow them down by putting it in the fridge a few days ago.
How to make kefir? There is lots of information on the Happy Kombucha site but this is how Paul taught me to do it. Place the grains in a clean glass jar, top with organic milk and leave to ferment in room temperature for 12h – 2 days, depending how warm your kitchen is. A warm kitchen speeds up the fermentation process considerably. Then sieve (using a plastic sieve) the milk which is now kefir, into a clean glass bottle and store in the fridge. Rinse off the grains gently in cold water before placing them back in the cleaned glass jar and top with milk. Seal with a muslin cloth. Leave to ferment. The taste improves over time. I use a raw organic milk.
Happy Kombucha says this about kefir:
“Kefir is a unique, living food, containing live enzymes, yeasts and many many strains of probiotic bacteria that benefit the digestive tract. Kefir is naturally probiotic, it is rich in antioxidants, antibodies and metabolites and essential vitamins and minerals. The transformation of milk into kefir makes it superior to regular whole milk, because it is much easier for the body to digest and absorb its rich nutrient contents although all the goodness of the milk remains”.