Accompanying recipes: Home Brewed Cider and Kefir—Homemade
Kefir is a creamy, tangy and tasty fermented milk beverage that is more healthful than yogurt. It builds immunity and imparts a sense of well being. A daily glass of kefir is a delicious and fuss-free way to support your energy and overall health (unless that is, you’re sensitive to casein in which case dairy products are contraindicated). You can purchase this fermented milk beverage ready-to-drink or you can culture it at home. I hope you’ll try the later as once you’ve got the hang of it, kefir is as easy to make as a cup of tea.
You can make kefir from any milk, be it low or full fat, raw or pasteurized, dry or wet, cow or goat. Other milks (soymilk, almond or coconut milk) may be used but the grains will not replicate.
Kefir is in a different class of ferments than live-cultured yogurt. When made from a grain starter, kefir literally colonizes your gut, whereas yogurt’s bacteria are transient. Kefir contains major strains of friendly bacteria and beneficial yeasts not commonly found in yogurt. Its dynamic mixture of various organisms is self-sustaining from generation to generation, while yogurt weakens with each batch you make.
Traditional kefir is a remedy for many people with digestive disorders. It’s an excellent source of protein, calcium, magnesium, biotin and vitamins B1, B12 and K. It’s also an abundant source of tryptophan, the “relaxant” amino acid.
Kefir is my passion. Because traditional kefir grains multiply, I’ve enjoyed sharing the starter with many friends. I make a batch once a week from goat’s milk and daily enjoy a glass—sometimes two. I also use kefir (or fil mjolk) as a buttermilk substitute in baked goods or, I further separate out their whey to make a soft cheese.
If you’re new to culturing milk, making your first batch may take a leap of faith. But, you can do it. And here’s your safety net: culturing makes a food taste better. Should a fermented food smell or taste bad—it’s probably bad—so toss it.
Authentic kefirs grain (not the dried, shelf-stable grains) contain the complete range of beneficial flora that only self-sustaining ferments offer. They’re available from G.E.M. Cultures, Simply Kefir and other on line sources. Or, find a kefir aficionados willing to share starter grains. Here’s one kefir chat group that’s been on line since 1999.
May you be well nourished,
Rebecca Wood
I have erosive gastritis., do you think that kefir would help me with this issue? My digestion system is a mess.
Thanks a lot
It might help. But not if your sensitive to milk in which case even kefir would contribute to erosive gastritis. Consider reading my book:Clean and Free.
AT 26 -27 deg. C my milk kefir always separates into curd and whey 18hrs after brewng, even if I add just add half teaspoon grains to 2 cups pasteurized milk (500 ml.) , using cold milk straight out of the fridge. Are there any ways to slow down the process to 24 hrs. ?
How can Water Kefir grains brewed in distilled water(no minerals but free of chlorine and flouride) and raw sugar produce nutrients and vitamins?
Why do some recipes call for Sodium Bicarbonate and sea salt in water kefir during brewing?
Please advise. Thank You>
Try incubating your kefir in a cooler location
I drink kefir every day made with raw milk. Someone told me that it’s a recipe to invite parasites. Do you think raw milk kefir can contain parasites or flukes ?
Yes there’s a lot of ungrounded fear about raw milk products but that they might contain parasites or flukes is unfounded.
The kefir process produces lacto bacillus that actually would kill many potential pathogens.
Calcium supplements are really needed if you want to have strong bones and also if you want to avoid osteoporosis. Pregnant women needs even more calcium.
Yes, that’s the conventional recommendation and it may be applicable to you, especially if there are factors that deplete your calcium, including: being sedentary; stress; eating refined, processed, packaged foods; not getting enough dietary calcium from sources like sea weed and leafy green vegetables.
[...] here’s a terrific website on how to make kefir, just in case your interest is piqued: http://www.rebeccawood.com/food-as-medicine/kefir/ Trust me, it isn’t hard. If you’ve made homemade yogurt before, you worked too [...]
Hi, I am very new to this. I have been useing the powdered freeze dry Kefir. Is it really the same & I would like to buy some real Kefir grains. I have been reading alot on different websites. And very confused!!! Can I use Almond Milk? And do I have to heat it first? I need HELP!!
Thank you,
Sonia
You’ll find your answers in my kefir article and recipe:)
Hi Rebecca
Thanks for all the info.
I am trying so hard to find unadulterated milk to use ie raw milk which is difficult and although I can get organic milk it is still homogenised. Do you know if Kefir cancels out the bad affect of homogenisation. Otherwise I wondered how diluted raw cream would work as milk. Not having that much lactose in it would it thicken properly. I have just put my first batch of diluted cream in sort of 1 to 4 as don’t want to be drinking pure cream!! So far not thickening as the usual milk yet. I can only buy frozen goat milk which separates a lot on defrosting and never gets nice and thick like raw milk does but I suppose it is healthier than diluted cream. Any comments?
Judy
Kefir improves a lesser product (homogenized milk), but doesn’t “cancel” out homogenization.
I’ve not experience using diluted cream as per your experiment. Perhaps another reader can help. In the meantime, keep on experimenting and I’m sure you’ll come up with a system for your givens.
Dear Rebecca,
As a follower of nutritional information. I was delighted to find your blog on Kefif. I was curious as to the different fermentation process (fizzy) texture. It is delightful, refreshing and so beneficial.
Thank so much of the great information. Vanessa