Kefir.....the way I make it!
Kefir is truly amazing. It packs way more probiotics than yogurt and it tastes yummy! I put it on cereal, make salad dressings, tzatziki, smoothies and use it when I make naan bread. Sometimes we just drink it straight up. We've see so many health improvements since we began using it. Digestive health, of course, plus an astonishing side effect (we assume) ~ it got rid of my husbands' ugly toenail fungus. We've no scientific proof, but he's had it for 20 some odd years, and within 6 weeks of starting to use kefir ~ it's gone. Coincidence perhaps, but I think it was the kefir. So now he can go to the beach, proud of his toes! Be prepared when you start that your digestive system may be a little surprised. That's very temporary though and usually the change is for the better!
I've seen lots of videos and how to's on the making of kefir. I can get pretty intense with straining, saving and rinsing curds. I don't do all that, I want kefir but I'm really not all that committed to the purist procedure.
What You Need:
Kefir Starter, buy the starter from the natural foods store. Then once you're started you can use 2 tablespoons of last weeks kefir.
A thermometer
4 cups / 1000ml milk.
A clean glass milk bottle or mason jar that will hold 4 cups / 1000ml
What You Need to Do:
In a medium saucepan, heat the milk slowly, stirring frequently to 180 degrees F. Then let it cool to 90 degrees F. Don't mix it with the kefir until it has cooled to 90 degrees.....or you'll kill the kefir! When the milk has cooled, whisk it together with the kefir starter you are using. Pour that into the mason jar or milk bottle. Set it on the counter at room temperature for 8 - 12 hours. It will thicken and when you shake the bottle it will be slightly thicker than heavy cream. Refrigerate and enjoy. You can make kefir with soy milk, water, skim milk.....I've only tried milk and almond milk (the almond milk was ghastly in my opinion. That doesn't mean that someone else wouldn't love it though!
Note: I have never been able to start yogurt of kefir from store bought, prepared yogurt or kefir. This does make me question the "live culture" of those products. If anyone ever manages, I'd love to know the brand!
I've seen lots of videos and how to's on the making of kefir. I can get pretty intense with straining, saving and rinsing curds. I don't do all that, I want kefir but I'm really not all that committed to the purist procedure.
What You Need:
Kefir Starter, buy the starter from the natural foods store. Then once you're started you can use 2 tablespoons of last weeks kefir.
A thermometer
4 cups / 1000ml milk.
A clean glass milk bottle or mason jar that will hold 4 cups / 1000ml
What You Need to Do:
In a medium saucepan, heat the milk slowly, stirring frequently to 180 degrees F. Then let it cool to 90 degrees F. Don't mix it with the kefir until it has cooled to 90 degrees.....or you'll kill the kefir! When the milk has cooled, whisk it together with the kefir starter you are using. Pour that into the mason jar or milk bottle. Set it on the counter at room temperature for 8 - 12 hours. It will thicken and when you shake the bottle it will be slightly thicker than heavy cream. Refrigerate and enjoy. You can make kefir with soy milk, water, skim milk.....I've only tried milk and almond milk (the almond milk was ghastly in my opinion. That doesn't mean that someone else wouldn't love it though!
Note: I have never been able to start yogurt of kefir from store bought, prepared yogurt or kefir. This does make me question the "live culture" of those products. If anyone ever manages, I'd love to know the brand!