As I mentioned last week, my kefir grains are here, and are thriving and making delicious kefir.  In fact my little pets have doubled in size.  The description given in various books and websites is appropriate – they look like little white cauliflower florets.  (Picture below.  They are not cute pets.  Please don’t judge.)

Kefir grains and a jar of home-made kefir

In his book, The Art of Fermentation,  Sandor Ellix Katz says “Kefir grains require regular care and feeding”.  It looks like I am committing myself to a lifetime of responsibility.  Once I have enough grains to share, I plan to give it away to some friends who can keep it going even if I drop the ball.

My primary sources for information on kefir are The Art of Fermentation by Sandor Ellix Katz, and a website by Dominic Antiteatro of Australia who is known as the Kefir King.  (In fact even Katz mentions Dom’s website in his book.)  Every other internet write up (including the one you are reading now) seem to have culled their information from these 2 sources but it is worth reading other experiences.

How to Make Kefir from The Art of Fermentation by Sandor Ellix Katz

Ingredients:

• 1 litre/quart of organic whole milk (see note below on what milk to use)
• 1 Tbsp (heaping) of kefir grains
• About 24 hours of patience

Method:

• Bring the milk to room temperature either by heating and cooling or leaving it out for a bit
• Transfer to a clean glass jar
• Add the kefir grains
• Loosely cover with a cheese cloth and let sit on the counter away from direct sunlight
• Shake or stir periodically (to spread the microbial activity).
• Kefir is ready, when you can see that it has thickened a bit (It takes around 24 hours in California spring climate, longer if I want it sour)
• Stir the kefir one last time.  Remove the kefir grains.  I just use clean hands or a spoon, as I found straining it a bit tedious. (See notes below on keeping the grains going.)
• Enjoy the kefir

• What milk to use:
  • Regarding the type of milk to use, Sandor Katz says he always uses whole milk, raw when available, pasteurized if not.  I use organic pasteurized whole milk.  Even if you use raw milk, some people believe in boiling it and cooling it down to room temperature to kill the native bacteria (though they may be beneficial) so as to not contaminate the kefir.   Please let me know in comments below on what milk you have used for kefir.
• Keeping the grains going:
  • Transfer the harvested grains to a clean jar, pour fresh milk over it and make the next batch.
  • If you have too much kefir, and do not wish to start another batch, put the grains in the refrigerator in some milk for up to 2 or 3 days.   Feed them periodically with fresh milk or else they will die.
  • The grains will multiply.  You can simply mix in the grains with the kefir and drink it. Or share it with friends.
• There is a myth going around not to use metal containers or strainers when making kefir, but both Sandor Katz’s book and Dom’s website refute this.  Stainless steel should be perfectly fine.
• Store-bought kefir will likely not have the same benefits as home-made for several reasons.

Kefir Blueberry Smoothie

[Printable Recipe]

Kefir Blueberry Smoothie