How to Make Kefir
ENTER TO WIN! Learn to cook healthier meals for your family! Click here to enter to win Real Food for Rookies, a new online class -- retail value $120, plus over $60 worth of discount coupons. Don't miss out! contest ends this SATURDAY Sept 4th at midnight Pacific.
Kefir is a delicious probiotic cultured milk drink. It’s tangy and sour tasting, kind of like a more liquid version of yogurt. I like to drink it straight but if it’s too sour for you, you can put it in a blender and add a little fruit and maple syrup or stevia to make a kefir smoothie.
Making kefir at home is so easy. And it’s so good for you. In fact, I think kefir, especially kefir made from raw milk from grass-fed cows, is a magical drink. As a probiotic, kefir is much more powerful than yogurt.
A while back, I posted about my friend Millie whose son is recovering from Asperger’s. Yes, I said recovering. It’s not a life sentence. He is recovering via diet — GAPS/SCD (Gut and Psychology Syndrome/Specific Carbohydrate Diet) — and probiotics.
Amazingly, Millie hasn’t used any strong probiotics with her son. She just uses kefir. She feeds him kefir and also the kefir grains. I will post her protocol soon.
The other great thing about kefir is it is so inexpensive to make. This is because the kefir grains actually reproduce. So you only need to buy them once and they will last you for years and years — if you’re lucky, a lifetime! I always give some of my kefir grains (and other ferments) to friends who live close by. That way if I ever happened to accidentally kill my grains, I could always ask a friend for some more. you can also freeze your grains or dry them for storage.
Here’s a tutorial on how to make kefir.
Equipment Needed:
Mesh strainer
Pyrex glass measuring cup (or just a mason jar)
Rubber spatula (or just a wooden spoon)
Mason jars (I like using the quart size but I’m out right now so I’ve been using 2 pint size jars)
Ingredients:
1-2 tablespoons kefir grains (To buy kefir grains, check my resources page)
2 cups milk (preferably organic, raw milk from grass-fed cows)
1. Put 1-2 tablespoons of kefir grains into a clean pint-sized mason jar. (The more kefir grains you use, the faster it will culture.)
2. Add milk. Leave a half inch to an inch of room at the top. If you want a thicker kefir, add a little cream. The more cream you add, the thicker your kefir will be. I love it thick like yogurt.
3. Cover the mason jar with a lid and set it out on the counter (or in a cupboard — NOT in the fridge!) for anywhere from 12-36 hours. The kefir grains will culture the milk. It cultures faster in a warm kitchen than a cool one. You will know when it’s ready because it will start to look thick and clumpy. The longer you leave it out, the more tangy and cultured it will become. If it separates into a clear liquid and clumps, it’s REALLY ready.
4. When it’s ready, pour the kefir out into a strainer set on top of a glass Pyrex measuring cup or a glass bowl or mason jar. It’s important to use glass or plastic. Do not use stainless steel or metal of any kind.
5. Use a rubber spatula or wooden spoon to gently stir the kefir until all the liquid passes through the mesh and you are left with kefir grains.
6. Some people like to rinse their grains. I don’t normally rinse mine. I do it every once in a while — maybe once every two to four weeks. I find that my kefir grains grow more quickly when I do not rinse them. If you do rinse them, ONLY use filtered water. Do not use tap water. It will kill them. (What does that tell you about the tap water we drink?!)
7. Now put your grains back into a clean mason jar, add some more milk and start all over again.
That’s it! I told you it was easy!
NEVER MISS A POST! Sign Up for FREE Email Updates:
You can also Subscribe in a Reader
05/09/2008 at 1:12 pm Permalink
I just finished a big release at work, so now I’m looking forward to creating more balance in my life. I’m looking forward to making time to do some cooking at home.
Here’s one of my skeptic questions: What’s wrong with using metal? You seem to be having good success with what appears to be a standard metal strainer.
05/09/2008 at 2:31 pm Permalink
Hi, John!
Go to this page and do a search on the page for “metal”.
http://users.sa.chariot.net.au/~dna/Makekefir.html
About 1/4 down the page it says: METAL OBJECTS and KEFIR GRAINS
It explains the reasoning behind this.
Dom says stainless steel strainers are fine. What you don’t want to use is a stainless steel bowl or other metal container.
Sorry if I was unclear.
05/09/2008 at 7:49 pm Permalink
Well, I could have used this when I first started making kefir, haha!! I use a stainless strainer also, but just tap it all through. Rarely ever rinse my grains. If I let it sit too long, I may rinse with a little milk, but that’s about it.
05/09/2008 at 8:47 pm Permalink
Did you say ‘online store’??? I can’t wait!!!
05/09/2008 at 11:42 pm Permalink
Hi, Erica,
MEEE TOOOO! LOL!
I think it helps to have pictures. All of this stuff is so alien in the beginning. Kefir? Grains? Straining? What?
Ann Marie
05/09/2008 at 11:46 pm Permalink
Yes, Jaly, I’m thinking of putting a store up.
I have some great ideas for t-shirts and I want to make some cooking DVDs.
I’d love to sell some healthy snack foods too.
I’m excited about it!
06/09/2008 at 2:43 am Permalink
Love the new look!!!!!!! Totally clean and food-like! Hey I was looking at your poll, I think that the store with t-shirts and stuff would be great – you obviously have had some good responses to it already, I say GO FOR IT!!!!!! I’d buy stuff.
I have a couple of designs that I have wanted to see on merchandise for a while now, you probably have seen them on my (other) blog. Shall I send them to you??? Hey, I will put them onto flickr and then post the link here, you can see what you think. You can use them for t-shirts or mugs or tea towels if u like!!!! (I think they would link in really well to WAPF stuff).
06/09/2008 at 2:53 am Permalink
done! I can do designs with other tag lines – if you have any ideas!
http://www.flickr.com/photos/constantstateofflux/sets/72157607138639195/
06/09/2008 at 11:06 am Permalink
Lune, these are great! I didn’t know you did that raw milk one.
I’m going to email you offline…
07/09/2008 at 1:39 pm Permalink
Thanks for posting this, Ann Marie. I’ve been interested in making kefir before and always wondered the exact steps in making it. I think I have a friend that I can get some grains from. Do you make water kefir and if so, do you have plans to do a tutorial with photos?
07/09/2008 at 1:53 pm Permalink
Hi, Lisa,
I do use water kefir grains to make kefir soda pop. I plan to do a tutorial on that soon.
Ann Marie
08/09/2008 at 8:44 am Permalink
Thanks Ann Marie.
08/09/2008 at 3:08 pm Permalink
Hi Ann Marie,
I went to GEM Cultures (dot com) to explore buying kefir grains. They post this caveat with all their dairy cultures:
“We do not recommend the use of Raw Milks as they can carry a heavy bacterial load that can compete with these Dairy Cultures, alter the taste and can cause illness to the user.”
What do you think? Of course, ideally I’d want to go with raw milk. Is this a disclaimer they have to put up for legal reasons?
Thanks so much. Your website is marvelous!
08/09/2008 at 7:34 pm Permalink
Hi, Dana,
I saw that too when I bought from them. I don’t know why they say that. It’s a question for Sally Fallon!
I have asked this question before on the Discussing NT list and they all said they make their kefir with raw milk, have been doing so for years, and have never had any problems. Some suspected it was for legal reasons.
It does not make any sense to me. Why would they say that when people have been making kefir with raw milk for thousands of years?
And why on earth would you want to destroy all the wonderful enzymes and vitamins in raw milk?
I’ve been using the same healthy hearty kefir grains since February and they just keep growing. I’ve never used anything other than organic raw milk from grass-fed cows.
By the way, I just started selling kefir grains. I don’t have my store set up yet but I sold some last week. I’m selling them for less than half of what GEM Cultures sells them for. $10 for 2 TBS worth + shipping.
If you are interested in buying some, email me at inasnit at gmail dot com. I’m going out of town on Friday morning but if you email me tomorrow or the next day I can get them in the mail to you before I go.
Ann Marie
08/09/2008 at 8:03 pm Permalink
Thanks, Ann Marie! I am emailing you right now…
13/09/2008 at 3:40 pm Permalink
This is fascinating. My son is allergic to milk. I wonder if you can use a non dairy source to make kefir. Just curious.
15/09/2008 at 12:26 pm Permalink
The kefir grains you sent arrived! I made my first batch on Saturday, mixed it with a bit of maple syrup, and am drinking it with gusto. I am making my next batch now. Thanks a million. Cannot wait for your online store!
Gratefully,
Dana
15/09/2008 at 9:29 pm Permalink
Hi, Dana! That’s great! Enjoy!
I will open the online store soon! Hopefully by mid-October.
I am looking forward to it.
Ann Marie
15/09/2008 at 9:36 pm Permalink
GFCF Mom,
You can use kefir grains and coconut milk or coconut water.
Have you ever heard of SCD or the GAPS diet? Dr. Campbell-McBride healed her son of autism using GAPS/SCD. She recommends giving kefir in very small amounts very slowly and then building up. But you could start with coconut milk or coconut water.
I think your grains will poop out faster though without dairy, so I would save some and put them in some milk.
Go to this page: http://users.sa.chariot.net.au/~dna/kefirpage.html
and scroll down to this part:
WATER-KEFIR a NON-DAIRY KEFIR
Ann Marie
15/09/2008 at 9:57 pm Permalink
Ann Marie,
It was great meeting you at the Deidre Currie Festival! I have an idea for one of your FAB picture tutorials for those of us who are just getting into the NT way of eating. How the heck do you make whey? I have the NT cookbook but I feel like I need more info. We had my first batch of homemade sauerkraut tonight, I think it needs more time but it will work
Lauren
15/09/2008 at 10:42 pm Permalink
Hi, Lauren,
I’ll happily do a tutorial on making whey and cream cheese.
I’ll add it to my list of to dos.
Ann Marie
16/09/2008 at 8:47 pm Permalink
Hi, I came to your site via Kelly the Kitchen Kop. I love kefir. Here is my question about it. The lady I bought kefir grains from said not to use raw milk because the natural bacteria in the raw milk competes with the kefir grains. It seems like you are doing fine using raw milk. Do you heat your milk first then or do you use cold milk? Thanks in advance!
16/09/2008 at 9:28 pm Permalink
Hi, Julie,
I have heard that before. I actually posted a response to this question — see the comments above.
I do not heat the milk — I use raw milk. My grains are very hardy and I’ve never had a problem.
17/09/2008 at 1:37 pm Permalink
Ann Marie, what texture are your water kefir grains? The pictures I’ve seen online they look smooth and gelatinous, but the ones I bought from ebay last week are sort of grainy (like a cluster of little clear bits instead of one solid clear bit) and fall apart into bits. I do like the water kefir, though, but I was looking forward to the gelatinous bits *g*
Carys
17/09/2008 at 2:37 pm Permalink
Hmmm I’m not really sure… maybe you can take a picture of yours and post them on Flickr?
I can take a photo of mine when I get home.
17/09/2008 at 2:38 pm Permalink
Remind me please – in case I forget
03/10/2008 at 6:14 pm Permalink
Hi Ann Marie,
I wanted to know how often do you use new milk for grain storage and what do you do with that jar of milk that the grains have been stored in?
Can you just pour the milk and kefir grains into the new batch?
09/10/2008 at 8:22 am Permalink
Hi Ann Marie,
I made kefir from your grains. Should I have started out with a pint of milk (2 cups) to the batch of grains? I started with 4 cups based on what was stated on the invoice “enough for 4 cups”. My kefir is on the thin side after 48 hours of culturing. Today I strained it out, the grains are fine, they have multiplied, I think. The kefir is just not as thick as I am used to ( I have been using powdered kefir starter in the past).
10/10/2008 at 8:44 am Permalink
Hi, Julie,
You can use as much or as little kefir grains as you like. The more grains, the faster it will ferment.
If you want thicker kefir, what I like to do is add a little cream. The more cream you add, the thicker it will be. I have added a LOT before and my kefir came out like yogurt — yummy with fruit and nuts.
Play around with it and see what you like.
Ann Marie
10/10/2008 at 9:32 am Permalink
Thanks for the information about adding cream. I will try it next batch.
Julie
08/02/2009 at 11:06 pm Permalink
When I read this post a couple of weeks ago, I wanted to jump right in and make some kefir. Couldn’t you just make kefir… from kefir? I wondered, if you’re too impatient to mail-order microorganisms? I used to make perfectly acceptable yogurt from generic grocery-store yogurt, so I gave it a try. I used a few tablespoons of kefir (lifeway) and about 2 cups of organic whole milk, and set the jar in the cozy 100-degree warmth of the pilot-lit gas oven. After 12 hours or so, it certainly resembled kefir; I’ve made a few batches since then with good results (it even turned to curds and whey when I left it too long.) Of course, I don’t know the bacterial make-up of the home-grown, so it’s possible it proliferates only some of the culture strains, or something; but I thought I’d pass it on.
09/02/2009 at 10:21 pm Permalink
Ann Marie,
I’ve been a bit more successful with my Kefir (with Raw Whole Milk, of course!) but I am still really curious to know if it’s ‘kosher’ to use milk that is sour or at least on its way ‘out’? I mean you let it sit on the counter & basically clabber anyway, right?
On the ‘dairy’ line, I’m really curious about raw milk butter vs. cultured butter? (I have some cream that is ‘on the verge’… any ideas on what I can do with it besides sour cream?
Erin’s last blog post..Pay it Forward
10/02/2009 at 6:20 am Permalink
Hi, Erin, Sure you can use expired milk for kefir. And as for the cream, simply use it to make cultured butter or sour cream. Just leave it in a warm place overnight.
30/07/2009 at 7:15 pm Permalink
Hi,
Can anyone share how to kefir on alternate days so I don’t have to do it every day? Keen to hear how others kefir and if you do it daily, every other day etc? And if it makes a difference to the grains effectiveness if dormant for a day or so?
Cheers.
12/08/2009 at 6:49 pm Permalink
Anyone kefiring on alternative days?
20/08/2009 at 11:04 am Permalink
GREAT Tutorial! I loved it so much I linked it to my blog post on Kefir. I think it’s grand when I can stick to the general idea/amusing stories and find a blog with the details to forward my detail-lovers to. I too love bacon and butter and cream and cheese and things we are not supposed to eat, (shall we add eggs to that list?) Sigh. When shall we all find a balance and stop this crazy swinging labeling this or that food evil? I like your profile pic. Dessert in Paris, I understand. That’s how I’d feel too.
25/09/2009 at 10:09 am Permalink
AM,
Quick question: a website that I’m thinking of buying kefir grains from (gemcultures.com) recommends NOT using raw milk from grass-fed cows because the bacterias in the milk could compete with the bacterias in the grains. Is this true? I’ve also been reading that most people make kefir from raw milk. Do the kefir grains differ in function, or is it safe to use raw milk?
Thanks in advance.
22/12/2009 at 6:17 pm Permalink
Jack,
The grains can be kept in the frig in a little milk between kefiring. (I use 1/2 to 1 cup milk for 1/4 cup grains) I usually kefir two days in a row and then keep the grains in the frig for the rest of the week. The milk the grains sit in while refrigerated will also kefir, but at a much slower rate than on the counter. My grains are doing just fine despite their weekly “dormant” days. Hope this helps.
Mischele
31/12/2009 at 6:31 pm Permalink
Hi Ann Marie,
A friend gave me some kefir grains last Sunday. She helped me put them in milk in my pantry but they were behind the Kombucha and totally forgot about them till today! Do you think its still good? Should I toss them?
helpless,
Sabrina
31/12/2009 at 6:47 pm Permalink
Sabrina – I’m sure they’re fine. I’ve kept mine in the fridge for weeks on end.