If you’ve always wondered what kefir is or don’t know how to either make it or perhaps use it, this post is here to help. It tells you what it is, how to make it and what to do with it.
Kefir has been such an integral part of our lives for so many years now, that I’m always a little taken aback when people either don’t know what it is or have never tried it. This is becoming increasingly less of an issue as kefir becomes more widely available. But I thought I’d create a post for the benefit of those that might need a little help.
What is Kefir?
Kefir is a cultured milk drink originating in the Caucasus and dates back to at least 1000 AD. The name is derived from the Turkish word for “feeling good” keyif.
It’s a symbiotic mix of a whole host of micro organisms, including bacteria and yeasts, which ferment the sugars in the milk. It’s an excellent probiotic and is thus good for general digestion and gut health. It also contains healthy amounts of protein, calcium, phosphorous, vitamin B12, riboflavin, magnesium and vitamin D.
There are two types of kefir, milk kefir and water kefir, otherwise known as tibi. When made correctly, tibi can be delicious. If you flavour it with lemon, ginger or both it makes for a refreshing and fizzy thirst quencher. Although very similar, there are slight differences. Here I’m writing about traditional milk kefir made with cow, sheep or goat milk.
What Does Kefir Taste Like?
I drank my first glass of kefir as a teenager on a school trip to Moscow. I really liked it then and I really like it now. When it’s at its best, it tastes slightly sour, a bit like mild creamy yoghurt, but with a bit of a fizz to it. It’s runnier than yoghurt and is best sipped from a glass rather than eaten with a spoon. The flavour will vary depending on whether cow’s, goat’s or sheep milk is used.
We always use organic milk, sometimes cow and sometimes goat. When we had a ready supply of raw milk, we used that. Not only did the raw milk increase its beneficial properties, but it tasted better too. Sadly, we lost our supply so we make do with pasteurised now. We like to use whole milk, but you can use skimmed or semi skimmed if you really want to.
CT is the kefir king in our household. He was making it before ever I met him, well over twenty years ago now – eek, how time flies. The culture (or grains as they are termed) are gelatinous in texture and look a bit like cauliflower florets – and they grow. CT has kept our current grains for about eighteen years.
From time to time they’ve become a little neglected and at one point they were rejuvenated by adding some kefir grains that had been grown by Carl Legge. Turns out Carl’s grains came from CT back along, so the grains were happily reunited. Looked after correctly, they should go on forever.
How To Make Kefir
Kefir is actually very simple to make. The trick is to keep making it regularly. The more you make it, the better it will become. All you need to do is add some kefir grains to milk and leave for 24 hours, giving it an occasional stir. When it’s thickened, strain it through a sieve and it’s ready to drink. The grains are then set to make another batch.
The recipe given further down makes enough for 8 x 125ml glasses, or 4 x 250 ml glasses or if you’re really hungry 2 x 500ml glasses. As a health supplement, a small glass a day is fine.
9 Top Tips For Perfect Kefir
- Kefir is a living culture and needs regular feeding and attention.
- It will ferment in cooler temperatures, but will take longer to thicken.
- It’s important that you use a glass jar, a plastic sieve and wooden utensils not metal as this is detrimental to the culturing process.
- If you’re vegan, you can use non dairy milk, but coconut milk is said to be the one that works best. You’ll need to refresh it occasionally with dairy to reinvigorate the grains.
- Kefir will keep in the fridge for 3-5 days. It may get fizzy. Lucky you. This is desirable.
- Over time the grains will increase in size and number. The surplus will need to be removed – share with your friends.
- Kefir grains can be stored in the fridge for several months. Place into a screw top glass jar and cover with milk.
- If reviving from dormancy, it will probably take longer to ferment and you may need to make one or two batches to restore quality.
What To Make With Your Kefir
CT used to make up a batch once a week and we’d have a small glass before breakfast most days. It keeps perfectly well in the fridge and just gets slightly fizzier and slightly more nutritious. These days I’m really into smoothies and when we have them, they constitute our breakfast, so we have our kefir in larger quantities than we used to. I add all sorts to our smoothies: mango and carrot, various greens, beetroot, berries, baobab, turmeric, cacao, the list goes on.
I also use it a lot in baking; where you might use buttermilk, I use kefir. It reacts with any raising agents and helps to make bakes rise. It also adds slight sour notes, which I find particulary welcome in sweet bakes. Plus it has such good health benefits, why wouldn’t you use it? It makes fantastic pancakes, scones and soda bread, sometimes I add it to yeasted bread too. It also works well in cakes as you can see from the triple chocolate cake I made recently.
We also make a simple cream cheese from our kefir. We strain it through a fine muslin cloth and leave it for 12 to 24 hours depending on the temperature and time of year. It’s nice just as it is, but won’t keep very long without a little salt being added. You can see some of the plain cheese I made in this plum and chocolate cheesecake traybake post.
For the more adventurous among you, this fabulous fermented drink can also be used to make a hard cheese. CT reported favourably on the sample he tried at Carl’s last year.
For more information, you can do no better than head to Dom’s Kefir Insite. He knows pretty much everything there is to know about kefir.
And if you like the idea of whizzing up a kefir smoothie, have a look at the Froothie range of high speed power blenders. I absolutely love my Optimum Vac2 Vacuum Blender, which has the added bonus of retaining more of the ingredients’ vital nutrients by removing excess oxygen before blending. Take a look at my Vac2 Review if you’d like to know more.
Keep in Touch
Thanks for visiting Tin and Thyme. If you have a go at making homemade kefir, I’d love to hear how you get on in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like some other fermented food recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
How to Make Kefir & What To Do With It. PIN IT.
Kefir – The Recipe
- 4 tbsp kefir grains
- 1 ltr whole milk
- Place kefir grains in a wide necked glass jar (with close fitting top)
- Pour in the milk and stir.
- Leave at room temperature, stirring occasionally for 24 to 48 hours or until the milk thickens.
- Strain through a plastic sieve into a suitable glass or ceramic container and use in any way you like.
- Return the grains to a clean jar and start the process again.
- Under most circumstances washing the grains is not recommended.
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