Home made Kefir

Kefir is made by adding kefir grains to milk and letting it sit for around 24 hours. Kefir grains are not really grains, rather they are collections of several different types of bacteria and yeasts that group together in 'grains'. Kefir grains can not be made from scratch, they have to be purchased before a fresh batch of kefir can be started.

Once you have a starter culture of kefir grains you are ready to get started. Making kefir is very simple. Simply put the kefir grains in a acid proof container and fill the container with milk. The container needs to be covered but the lid does not have to be sealed tightly. Make sure there is enough room left in the jar for the kefir to expand.

Keep the jar out in room temperature for about 24 hours. The longer the kefir ferments, the more sour it will be, but if it is left too long it will separate completely and turn into a cottage cheese like substance. During the fermentation you can shake the jar every now and then making sure the milk and grains are distributed evenly. When shaking the kefir it is a good idea to open the lid slightly to release carbon dioxide gas that might have built up as the kefir matures.

When you start seeing pockets of clear whey protein in the kefir it is time to separate the kefir and the grains. Simply pour your kefir into a colander and strain it into a bowl. Depending on the texture of your kefir it can be a little bit of work to get the kefir strained. If you want to make more kefir right away, simple return the grains to the glass jar and add milk to start the process over again. If you want to take a break in your kefir making, wash the kefir grains with by running some water over it in the colander then put it back in your cleaned jar and fill it with water. Kefir grains can keep for several weeks in water in the fridge.

Your kefir is now ready to be consumed. However, it is usually a lot better after it's been chilled. If you like a thicker kefir you can leave the finished kefir in the fridge for a day or two. It will continue the fermentation process and get thicker and richer in the process. If you like the thick yoghurt like type of kefir but don't want it to get to sour you can make kefir from half and half. This will yield a nice thick kefir with shorter fermentation time, making the kefir sweeter.

Many who start making their own kefir get frustrated because the kefir doesn't come out as thick as the kefir they are used to from the store. There are several reasons why your home made kefir might come out a little on the thin side. Luckily it is quite easy to overcome the issue and start making thick creamy kefir.

The first thing to keep in mind is that new kefir seeds will take a little while to get up to speed. If you buy kefir seeds online or from a shop, your first batches are most probably not going to be too successful. The kefir cultures needs time to adjust to the kind of milk you are using and get into the kefir making process. If your first few batches comes out as thin and foul smelling sour milk, just pour it out and put the grain in some fresh milk. The kefir seeds will come around after about two or three days.

The second reason why your kefir might be a bit runny is if it is allowed to ferment for too long. If the kefir sits on the shelf for too long it will completely separate the whey protein and the kefir part will look almost like cottage cheese. The kefir is still good, but if you strain it and mix it back together it will be quite runny. The kefir will also be quite sour, which is ok if that is to your liking. To avoid this problem make sure to either put your kefir in the fridge, or strain it as soon as you notice small pockets of whey protein forming in the kefir. At this point the kefir will have a nice thick consistency.

One last tip to create thick kefir is to leave your kefir in the fridge for a few days after you have strained it. While it can be difficult to noy drink your kefir when you know it is done and ready to go it can be worth the wait to leave it in the fridge for a couple of days. The kefir will keep developing in the fridge, but very slowly. The result is a very nicely finished kefir. It will be thick and smooth without getting overly sour.

Kefir is renowned for it's health benefits. This is common knowledge in the kefir drinking parts of the world, but lately the benefits of kefir are getting more attention in the rest of the world.

In the United States kefir is marketed as a probiotic that helps support healthy digestion. While kefir certainly is a powerful probiotic it still has many other benefits beyond just promoting a healthy gut. If you search some of the more pro-kefir websites for health benefits you'll find an almost endless list of health benefits, these list are a bit over the top and promise more than what kefir can deliver. There are however some pretty impressive benefits of drinking kefir that can be proven scientifically.

First of all kefir strengthens the immune system. People drinking kefir are more efficient at fighting off viruses and bacteria. There is even evidence that kefir consumption supports the body's ability to fight tumors.

Second, kefir has been shown to help digest lactose. Especially for lactose intolerant individuals this can be a huge benefit. Not only can they normally enjoy kefir with out ill effect, kefir drinking can also help them enjoy other types of dairy without discomfort.

Third, there are some evidence that kefir contains components that specifically target and stop the growth of breast cancer cells in humans. For this reason many women with breast cancer switch to kefir from regular milk.

Finally, kefir is rich in important vitamins and trace minerals, particularly vitamin B and K as well as calcium and magnesium. These are all very important nutrients which makes kefir a great alternative to regular milk.

Kefir comes from North Caucasus, which is the northern part of the area between the Black Sea and the Caspian Sea in southern Russia.

Kefir was discovered by shepherds in this region who found that milk left in leather pouches all day would some times ferment into a delicious beverage. Soon they took advantage of this discovery by hanging skin bags with milk and kefir grains in the doorway. Anyone who passed the bag would knock it around keeping the kefir grains and the milk evenly mixed. Many modern day kefir makers like to leave their kefir jar out on the kitchen counter or another high traffic area. Every time they pass their kefir they give it a loving shake to keep the milk fermenting evenly.