Kefir - A Round up of the Kefir Series to Date - The Fermented Foody

Fresh off the Fermented Food Press!

Never miss another update, recipe or special offer from the Fermented Foody again!

Kefir – A Round up of the Kefir Series to Date

So the good news is that we’ve covered a lot of ground about Kefir during the past few days.

The even better news is that there’s a lot more to come.  Yippee!

A few questions have come in, which I’ve answered on the blog. Please do ask if you have anything else you need to ask as we move forward.

Let’s look at a round up of the first few days in our Kefir Series:

What is Kefir?Change is difficult. Not changing is fatal.

  • We now know it’s been around for 1000’s of years
  • It can be made with full fat, low fat, no fat, cow, goat and sheep milk; also soya and nut milks
  • Kefir is not a process of producing mouldy, or rotting, milk. It’s a process of breathing new life into milk and extending it’s shelf life
  • Kefir is a combination of ‘live’ bacteria and yeasts that work together to create a drink that is thicker than milk
  • It has many uses.  As a drink on it’s own, added to smoothies, frozen yoghurt, ice cream and many other recipes, both savoury and sweet
  • The friendly bacteria in the grains eat the lactose (sugars) in the milk and sugars in nut milks
  • It can be made by using kefir grains or kefir powder starter culture
  • Kefir is pre-digested and is therefore helpful to our digestive system
  • If you store it in an airtight bottle, it can also be beautifully bubbly
  • Kefir milk ferments are like pets. They need looking after
  • There can be up to 60 strains of beneficial bacteria in kefir milk as well as a host of other nutrients
  • It may assist in body weight loss
  • A 175 g serving of kefir can replace your usual milk and will provide 20% of your recommended daily allowance (RDA) of calcium
  • The bacteria in kefir (known as probiotics) can aid digestion
  • 85% of our immune system is located in our gut, making gut health – and a healthy balance of gut flora – of primary importance
  • Candida albicans (yeast) are a normal part of the macrobiotic found in most adult humans
  • Scientific laboratory research has shown to date that kefir can help to prevent or control a host of common ailments and conditions
  • It has been said that kefir is as powerful as any antibiotic .. and kinder to the body

Lactose Intolerance & Kefir Secrets

  • Kefir packs a probiotic punch
  • The bacteria in ferments eat the sugars in lactose
  • This means that people with lactose intolerance may be able to drink kefir
  • There are many types of milk you can use to make kefir
  • It can be used to make sorbets, frozen yoghurt desserts, smoothies, ice cream and can be used to add to many sweet and savoury dishes
  • Kefir grains can be stored in the freezer
  • Kefir will keep fermenting at any temperature but the cooler a place you store it, the slower that process will be
  • It’s best not to heat kefir above 48° C, as this would kill off the good bacteria

Kitchen Utensils

  • In this post we covered what utensils you need to make kefir
  • We learned that you’ll most likely have a lot of the necessary tools already
  • We talked about the various vessels you can use and suggested glass as a cheap, easy, starting option
  • We touched on the fact that if you decide to make your own milk, you will benefit from buying a high speed blender. For now, we’re starting with canned milk
  • Kefir is something anyone can make and there’s no excuse for putting it off! 😉

Kefir Grains V Kefir Powder

  • Kefir grains are cheap to purchase and your first grains should last you a life-time, if you take care of them
  • Kefir powder has a limited life span but is easy to use and great to use for various types of milks
  • Kefir grains can multiply with each ferment so that often you are left with more than you need
  • There are communities that can be found online worldwide who sell and share their share grains
  • Kefir grains needs, if used to culture milk that has no lactose (such as coconut, almond etc) need to be refreshed in dairy milk once or twice a week
  • They can be stored in fresh milk for up to a week, before needing fresh milk again
  • Kefir powder starter cultures are freeze-dried and need no special treatment
  • If you’re nervous about how it may taste, you could buy kefir online or at a local store to get a basic idea
  • Bear in mind, if you do this, that every kefir will taste different, dependent on the milk and culture starter used
  • The consensus seems to be that kefir grains contain more probiotics than kefir powder (I use powder for my own non dairy milk and it’s brought amazing results)

Milk Kefir – Let’s Make it Right Now

  • We confirmed a list of milks that can be used to make kefir
  • We touched on the airlock jar system
  • We talked about the temperature that milk needs to be before fermenting
  • Kefir can be stored in a variety of warm places in your home
  • Kefir using powder is super easy to make
  • Don’t feel deflated if your kefir grains don’t do a perfect job the first time around.  They sometimes need time to adjust after travelling. (Don’t we all? 😉

Kefir Milk FAQ – Troubleshooting Kefir

  • How Will I know if My Grains are Good?
  • How Many Grains Should I Use to make Kefir Milk?
  • How Will I Know when My kefir milk is Ready?
  • Will My Milk Kefir Bubble Over or Explode?
  • Is Kefir Milk Runny Enough to Drink?
  • How Much Kefir Milk Should You Drink each Day to get your Probiotics?
  • What Happens if I Drop a Kefir Milk Grain on the Floor?
  • Can I give my grains a break?

My Kefir is too Sour

  • At the end of the first run of the kefir series, we checked into some ferments that had been sitting out in the warm for a little too long.
  • And, Ta Daaaaa! We rescued them. 🙂

http://en.wikipedia.org/wiki/Kefir

That’s the series so far.

But … It’s not over yet!

By the end of it all, you should feel confident to busy yourself making kefir and troubleshoot any mini hurdles you may encounter.  And you’ll have some recipes to try. 🙂

See you tomorrow!

milk

About the Author Sarah Jackson

I love to experiment with food, write, read, walk by the river, watch vintage TV dramas, good documentaries and comedy.

follow me on:

Leave a Comment: