|Just leave it on the counter….along with your beet kvass and sauerkraut!|
I like to tell people that making kefir is easier than NOT making kefir.
How can that be?
Well, ’cause it’s basically just leaving a jar of milk on the counter instead of putting it away in the fridge (something I procrastinate about all the time). Oh, and you add a little starter. So simple!
Here’s what you’ll need:
- 1/2 gallon of fresh, raw milk
- 1 package kefir powder
- sterilized glass jar with lid
I get my kefir powder from my favorite grocery store, Wegman’s, in the health food section. The brand is yogourmet. I pay about $5 for a package which is not bad when you consider how many batches of kefir I can make with it. Once you have made kefir, you can save 1/2 cup from the first batch to start the next one, like yogurt making, and you only have to use a new package of powder every 5th or 6th time. So, lots of batches in that little box.
There’s also a way to make kefir with grains, and once you get the grains, you can reuse them for, like, forever. But I haven’t gotten my hands on any grains yet, so I just use the powder. Works great for me in this season ’cause it’s so easy. Speaking of which,
Here’s how you do it…
- Pour milk into clean jar.
- Stir one package powder into milk (non metallic is recommended)
- Screw on cap and leave jar on counter.
Kefir is done when it’s slightly set – you’ll see it turn from a liquid to more like a yogurt consistency. This usually takes about 24-36 hours, depending on the temperature in your kitchen. Then you put it in the fridge to store it. How long you keep it is a matter of preference – I like to consume mine within a week or it becomes too tart and yeasty.
I wish someone had told me how easy it was to make kefir – I’d have started making it years ago! I wish they had told me how good it was in smoothies – better than yogurt! Actually, someone probably told me, and I just wasn’t listening. That’s why I decided to blog about kefir today. I kept telling myself “Oh, so many other real food bloggers have already posted about kefir – it’s old hat for most people – I don’t need to post about it!” But maybe this time you’ll say, “You know, I really ought to try that – it does sound easy and yummy!”
‘Cause it is. Easy. And Yummy. Oh, and did I mention good for you?
- It’s a natural antibiotic
- Contains completely different microorganisms than yogurt,
- Doesn’t usually bother people with lactose intolerance because the culturing process consumes most of the lactose.
- Restores the digestive tract.
I have to say that kefir was one of the easiest whole food steps I’ve made – it was super easy to incorporate it into my weekly food prep routine. I encourage you to try it this week!
Don’t have a source for raw milk? You can use pasteurized, but should try to find non-homogenized. Or, even better, check out this directory of raw milk suppliers.
Do you like kefir? Do you make your own? What do you use it for? So far, I only use it in smoothies, but my friend, Claire, drinks it plain! How about you?
This post is part of Pennywise Platter over at Nourishing Gourmet!