Milk Kefir

Kefir is made from something known as kefir grains. This is not your typical grain like wheat. These grains almost look like mini cauliflower. The texture of these grains is rubbery and gelatinous. Kefir is very unique compared to other milk cultures. No other milk cultures can form grains. Kefir can also not be manufactured; therefore, it is 100% natural.

Kefir has been around for over 2000 years. These grains were looked at as being a gift from God in the Caucasus Mountains on the border of Europe and Asia. The kefir was made quite differently from how it is made today. People back then would create kefir by mixing together the kefir grains with fresh, raw, cow or goat milk. Once it was mixed they would leave it outside of their front door in a leather bag to ferment. All who entered would kick or shake the bag to help assist in the fermenting process.

It is a bit difficult to understand the whole kefir process. When you leave the milk kefir for 12-24 hours you are allowing it to ferment. This means you are adding bacteria and or yeast to a liquid. I know bacteria sounds like a bad thing, but kefir grains hold good bacteria. When the grains are added to animals milk the bacteria and yeast take out the lactose which is basically milk sugar. This process breaks down the milk making it easier to digest. After 12-24 hours the grains are just about done fermenting and you are left with a near lactose-free kefir. The kefir result should be a creamy, drinkable yogurt texture. The more fat that is in the milk originally, the creamier the kefir will be. A trick that I like to do is not use the first batch of milk kefir. Sometimes the kefir grains need another ferment cycle to get that right tasting kefir finish. I recommend not using the first batch but making a new batch with the same grains. After you strain the grains you can drink it right away or store it in the fridge to be chilled. Once it is to your preferred temperature you can use it in many different recipes!