Kefir is a fermented dairy product consumed for centuries and long regarded as one of the sources of vitality and strength. Turks are said to have fermented horse, sheep, goat, and cow milk with kefir grains, a tradition said to have been passed down to the present. Kefir likely dates back thousands of years and may have been discovered by Central Asian and Caucasus Turks; Europe encountered it much more recently. Kefir can be made at home with a few ingredients and the right fermentation time. The ingredients and steps are listed below.
Key points for making kefir
Use pasteurized milk for homemade kefir; pasteurized milk and UHT milk do not undergo the same process. The milk’s quality directly affects the kefir’s texture and flavor.
Use clean, food-safe equipment when preparing kefir. Not all metal is prohibited; a stainless-steel strainer, for example, can be used. Follow a validated recipe and the manufacturer’s instructions for the fermentation vessel and other utensils.
Ingredients
For homemade kefir, you need 1 liter of milk, 1 tablespoon of kefir grains, a glass or porcelain container, a wooden spoon, and a clean cloth to cover the container. Since these ingredients are easy to find, the recipe can be made in any kitchen.
Using a glass or porcelain container is important because, unlike metal containers, it will not interact with the grains. The cloth covering the opening allows air to circulate while keeping dust and dirt out.
How to prepare kefir
First bring the milk to a boil, then wait for it to cool until it is no longer hot enough to burn your hand; this helps keep the hot milk from killing the grains. Pour the lukewarm milk into a glass container, add the kefir grains with a wooden spoon, and stir well.
Take special care to keep the milk from contacting a metal spoon while stirring. Once mixed, cover the container with a clean cloth and leave it in a dark room overnight.
Final steps after fermentation
After resting overnight, the milk ferments and becomes kefir. The next day, pour it through a strainer to separate the liquid. Refrigerate the strained kefir; once chilled, it is ready to consume.
Rinse the grains left in the strainer thoroughly with plenty of water and keep them in a separate container for the next batch; they can be reused many times. Rinsing the grains regularly with clean water helps the next batches ferment as well.
What to keep in mind when consuming kefir
To keep the strained kefir from becoming more sour, refrigerate it and consume it within a few days; kefir left at room temperature for a long time quickly becomes sour and loses its flavor. Washing the grains thoroughly with plenty of water after each use is important for the next fermentation.
Kefir grains may lose their vitality if they are not regularly fed with milk; if they will not be used often, feed them with fresh milk every few days. Kefir’s texture may vary depending on the milk’s fat content; whole milk produces a creamier texture.
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decisions about your health.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.