Kefir and how to make it!

The year I go on a Vegan diet, one of our customers decides to go to Thailand and needs someone to pet sit her live kefir granules, which involves keeping metal away from them, keeping all the utensils for dealing with them extremely clean, I sterilise mine with the coffee machine frother and making sure you feed them and give them milk and also strain the milk off from them.

I was torn between whether to do it or not, I mean, you do have to keep feeding them milk! I decided to see it as a good deed to look after the cultures for someone and not to think it through any further, sometimes trying to make the right decision for the greater good does me head in, so I have to stop trying to work it out like a Rubik's cube puzzle and just solve the one colour instead of the whole thing.

The lady explained to me that she has found the kefir drink that she makes from the granules to be extremely good for your health. Since doing some research on the internet, I have found claims stating that it is full of probiotics and plenty of vitamins. I am not sure if scientific research is available to back up these health claims but seeing as funding would be needed and this is a cheap and easy way to maintain your health, I do not see who would be motivated to provide the funding, unless Dairy Farmers reckon it could be a good idea, due to milk's declining popularity with the rise of veganism and excellent alternatives to milk which taste amazing and are much less calorific. A hot chocolate made with almond milk in our shop for instance is only about 100 calories but with full fat milk it is around 200 calories.

If you want to try the perceived or real health benefits of Kefir for yourself, it is relatively easy to create your own fermented kefir drink, once you have got hold of some live kefir granules. The granules are far better than the powders that you can buy as once you have the live culture it creates many more probiotics and vitamins than the powder and if you look after it properly, the culture will just keep growing and going, whereas with the powders, the culture stops after a few times.

If you do want some fresh, live Kefir granules, you can get some from us and continue to make your own fermented, live yoghurt style drinks at home, with no need to keep purchasing granules again.

You will need the following items:

Wooden Spoon, Nylon Strainer, Kitchen Towels, Tea Cloths, Large Glass or plastic Jar that can hold two pints or more, Elastic Band and a plastic jug that you can keep the kefir drink in that fits in the fridge door, with a cover on.

It's best to have a jar with a plastic lid but if your lid is metal, just put a piece of kitchen towel between the jar and the lid, Kefir granules don't like metal! (I bought my items from our local hardware store Dredge and Male and I hope you choose to shop independent too).

How to create your own kefir:

1/ Place your jar of granules and milk in a warm place/body temperature is best. The milk is just feeding the granules until you are ready to start.

2/ Prepare your equipment, wipe down all surfaces, clean and rinse well all your equipment.

3/ Put the plastic strainer over your special storage jug for the kefir and gently pour the mixture from the jar containing the granules and milk into the seive.

4/ Use the wooden spoon to encourage the milk to drain through into the jug and give a little stir to encourage the liquid to drain through.

5/ When all you are left with in the sieve are granules that looked like well cooked cauliflower, then you know you have finished draining the granules.

6/ The liquid in the plastic jug is kefir and can be drunk as it is or perhaps made into a more palatable concoction, like a cherry smoothie, or something, that is up to you!

7/ The remaining granules in the sieve must then be put into the large jar.

8/ Now pour one and a half pints of WHOLE milk into the jar with the granules and stir with the wooden spoon.

9/ Then place a paper kitchen towel over the top of the jar and secure with an elastic band.

10/ Keep your kefir granules snug and in darkness by wrapping them in a couple of clean tea towels.

10/ Now place the jar wrapped in tea towels in a nice warm place. Around body temperature, remember! (Around 68 to 78 degrees)

11/ After about 24 hours or so, it will be time to drain off the kefir, especially if it has separated into whey at the bottom with liquid and lumps on top.

12/ When draining the kefir, do it as described from step 2 onwards.

Don't Forget:

The Kefir culture does not like metal, do not use metal spoons or sieves and do not allow metal lids to contact the kefir.

The warmer the temperature that you store the culture at, the more quickly it will ferment.

DON'T drink the granules, that will mean you haven't got your starter culture and you will have to get some more!

The culture will grow and you will then be able to share some with your family and friends, so that they too can make their own fermented milk drinks.

Please make sure that you send them the link for this blog, so they can follow these easy instructions.