Homemade Kefir

Yay for bacteria! I have recently become interested in fermenting some of my own food, (pickles, sauerkraut, etc...) and so I thought I would start with fermenting kefir! It has amazing health benefits and it is so much cheaper to make at home than purchasing from Trader Joes (despite how much I *love* Trader Joes)















First you start with Kefir grains. I guess it can be risky if buying online only because the source may be sketch and the live culture could be damaged by the time it gets to you. The best way to get your grains is from a friend. The great thing about this is that once you start fermenting the grains, they multiply so quickly that you'll end up having to give them away anyway. The grains last forever and they are easily stored if you decide to take a break for a while.














Once you have the grains, place them in a glass jar (I used a quart sized jar) and cover with raw milk. (We have a local farmer who delivers the milk) Let it ferment at room temperature for 24-48 hours. Then refrigerate for up to two weeks. After 24 hours the kefir is thinner and sweeter, but after 48 it is thicker, and has a more tart taste. Just ferment to your personal preference.


















Once it is done fermenting, strain the kefir into a clean jar, (no metal, use a wooden or plastic slotted spoon) removing the grains, and start the whole process over. You can tell the difference between the grains and the kefir because the grains are hard and almost have a gelatinous feel around them. If you want to store the grains, then just place them in a clean small glass jar with a little bit of milk and place them in the fridge. The colder temperature slows down the fermentation and I believe they store for up to a couple weeks.














By the way: Elliott in the summer. Enjoy your Kefir!!

PS: Homemade pickles soon to come!