Thursday, June 2, 2011



The things that look like little white popcorns are the kefir grains.

Have you ever been interested in growing something very healthy? I'm not talking about gardening outdoors, but I am talking about growing grains indoors. Well, it's a new venture that I've started and I wanted to share my experiments and findings with you all!

This is how you strain the kefir liquid to separate it from the grains.

This is what the kefir looks like when you 1st pour it into your strainer as you strain it.

This is what the kefir liquid looks like after you remove the strainer from on top of the bowl.

Putting your kefir grains into a glass jar before adding the milk

Kefir is a very easy-to-grow grain. It's basically a fermented milk drink that is very healthy for you. It is very rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity. The B Vitamins make your organs function better and boosts your immunity. They also help your stamina and helps you lose weight.

Drinking kefir is also good for MANY causes: It helps keep your colon clean and healthy, helps with constipation, fatigue, sleep disorders, ADHD (Attention Deficit Hyperactivity Disorder), depression, blood pressure, diabetes, ache, allergies, cholestrol, ulcers, hepatitis, diarrhea and it also helps to boost metabolism and aid in digestion. Drinking kefir can also help lactose intolerant people because of the helpful bateria that is found in kefir.

There are two types of kefir - milk and water. I'm doing the milk kefir since that is what I have right now. Milk kefir means you add milk to your grains to help them grow and ferment and water grains need water, sugar and/or lemon juice to help them grow.

To make kefir you'll need:

  • A glass jar (I use a large canning jar)

  • About 1 tablespoon of kefir culture

  • Milk

Place your kefir grains into the jar and then fill the jar with about 2 cups of milk (or until the jar is 2/3 full). Cover the jar with a cloth or a round coffee filter and put it somewhere away from sunlight. Let it sit for 12-48 hours. The less you let it sit the sweeter and thinner it'll be, but if you let it sit for a long period it'll be more sour and thicker. Also note that the temperature also makes a difference - in the summer months it's warm so the kefir will ferment faster. You can let your kefir grow slowly in the fridge for 5 or so days and it'll be thicker.

When you're ready to strain the keifr, use a wooden spoon and give it a little stir, then pour the jar into a plastic strainer (you do not want to use a metal one because that could kill your grains). Make sure you put a bowl under the strainer so you can catch all your kefir liquid. You now have kefir. Take the grains which are the little white popcorn looking things in the top of your strainer and place them into a clean jar, add 2 cups of milk, cover with a cloth or coffee filter and let it sit again for another day or so and repeat the process. Each time you do this you'll be getting more and more kefir grains. You can share your grains with friends and family.

If you search online you can find places that sell kefir grains and once you purchase them they will last you for years!

Here are some ways to use kefir:

I made a kefir smoothie with frozen peaches and strawberries (I added a few scoops of strawberry flavored icecream to give it a little sweetener) - it was so good!

You can also put thick kefir on your baked potato like you would sour cream.

You can use your kefir milk liquid for making wonderful pancakes!

You can use kefir instead of buttermilk in recipes.

I have also found recipes for kefir cheese, cheesecake, and more online! I have yet to try making a kefir cheesecake or a cheese dip, but I hope to soon!

Random bit of info:
A long time ago, kefir was put into little bags and hung near a doorway, so that the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

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