Making Kefir using grains

The process is really very basic. You first need to find some kefir grains, milk kefir grains that is, not to be confused with water kefir (yes, that is a thing).

An online search should produce results OR if you’re a part of a homesteading kind of Facebook group, you can likely find someone with grains to spare as they are constantly multiplying. Maybe even ask a neighbor or your local dairy farmer if they have any extra milk kefir grains (YES, I usually have some available). People are usually very happy to share for a reasonable price or even for free.

If you got your kefir grains through the mail, you will need to wake them up. This process could take a few days but be patient and your efforts will soon be rewarded.

“HOW DO I WAKE THEM UP,” you may be asking?

Just put them in a clean glass jar (I’d start with a quart jar) and fill the jar with cow’s or goat’s milk (raw or pasteurized milk). Put a thin cloth over the top of the jar and secure it with a rubberband or piece of string. You can also use a coffee filter or a paper-towel secured in the same way. * I’ve actually gone to covering the jar with a solid lid and it is still doing just fine.

So, you have your kefir grains in the jar; you filled the jar up with milk (leave half an inch or so of headspace); you have it covered; what’s next?

Find a dark, warmish place to set your jar of kefir-in-the-making, somewhere that you’ll remember it! Some people recommend putting it in the cupboard. I tuck mine behind some things in a dark corner on my kitchen counter where I’m sure to see it from time to time.

Check on your new kefir in about 48 hours from when you started it. If it’s still very much liquid, I would strain off the milk and put fresh milk in. You might have to do this a few times until the kefir grains begin to really do their thing. Once they are working hard, you’ll know it as the milk will no longer be liquid but will be more like thin yogurt. It will have a tangy smell to it too.

If you got your kefir grains from us, they should be ready to go to work right away and you’ll have kefir in a couple of days! Please note that it can take a while (days or weeks) for kefir grains to adjust to their new home so if the kefir gets funny/awful smelling, I suggest to keep feeding them and straining off the kefir but not drinking that until everything settles down.

Once you reach that thin-yogurt stage, it’s time to strain off the kefir (save it!) and make something yummy. 🙂 Pour the kefir and grains into your plastic colander slowly as you swish it around with a rubber spatula or wooden spoon, working the kefir through the colander into your container below, leaving the grains in the colander.

NOTE: Be sure to never use metal when dealing with your kefir grains as if the grains touch metal (spoons or colander) it may hinder their growth. I’ve heard different opinions on how true that is but I like to play it safe so I bought a plastic colander (strainer) that I use when I make my milk kefir and use a silicone scraper to work it through the strainer when getting the grains strained out.

Return the kefir grains to their jar, add milk to top of the jar, cover, put back in the dark place for 24 to 48 hours. See how easy it is? So simple.

If you need a break from kefir or are going on vacation for a few days, feed the kefir grains with some fresh milk and then pop the whole jar into the fridge. It will be fine like this for several days.

Approximately once a month, I rinse off the kefir grains with pure water (not chlorinated) and wash the jar out, just to keep things tidy and smelling sweet, er, sweetly sour opposed to nasty sour.

During the warmer months, your kefir will ferment faster so keep an eye on it. You might be changing it out every 24 hours.

I prefer straining my kefir off before the kefir separates and gets thicker parts to it and the rest is liquid, although it’s still ok to use it at that point too. I just don’t like it quite that tart. Some people prefer it and actually do a 2nd ferment of their kefir (after straining out the grains, they add some flavoring or dried fruit or leave it plain and let it set a few hours more to eat up more of the carbs).

Before long, you’ll be having your own over-abundance of kefir grains. Now is the time to start telling your family and friends about how great kefir is and sharing grains with them!

Uses for Kefir:

• Base for fruit shakes/smoothies

• Use in place of buttermilk or even instead of sour cream

• Mix into soups and stews for a creamy base

• Add to mashed potatoes

• There are recipes for making kefir cheese too

For more info on the health benefits of consuming milk kefir, here’s an article I thought might be of interest. Click HERE to read it.

NOTE: You can freeze kefir grains in a small amount of milk to have as a backup plan, just in case. I’ve revived 2 year old grains before so it does work.

Now here is my Basic Kefir Shake recipe that we enjoy several times per week. We tried making a chocolate kefir shake once and it was a grave disappointment so I cannot recommend that one to you.

Do you have any questions or a favorite kefir smoothie recipe to share? I’d love to hear it!

~ Cora