Kefir is a staple fermented dairy product that is low in carbs and high in beneficial bacteria. It can be fermented quickly for a drinkable product or longer for yogurts or even cheeses.
- ⏲️ Prep time: 0 min
- 🍳 Cook time: 1 min and 24-72h for fermentation
- 🍽️ Servings: 2
- 🔪Tools: Jar, clean cloth, rubber band
Ingredients
- 5 dl milk (preferably raw)
- 1 tbsp milk Kefir grains (check if they are suitable for raw milk)
- 1,25 dl raw cream (optional, improves taste)
Directions
- Add your kefir grains into a clean jar.
- Fill with the milk and then add the cream.
- Cover with your clean cloth and wrap it with your rubber band.
- Leave the Kefir jar at room temperature for 24-72h.
- 24h should result in a drinkable liquid, 48h in a more thick yogurt like texture, and 72h if you would like a fresh cheese-like product.
- Remove the rubber band and your cloth.
- Separate the kefir grains from the kefir; if it’s still liquid, you can use a sieve.
- Place the kefir grains into your next batch of milk to keep fermenting.
- Enjoy the fully fermented liquid/yogurt/cheese.
Note:
- Kefir is very high in probiotics and can cause an upset stomach in people who are not accustomed to fermented foods. Consume smaller amounts over a longer time to avoid this if you want to avoid it.
- Kefir is a staple of the GAPS diet to heal the stomach.
- Kefir has a very long list of studies showing its benefits from anything from immune system regulation to various illnesses.
- Kefir grains can be re-used indefinitely. But never wash them with water or leave them to starve.
- If you prefer to ferment your kefir slower, you can keep it in the fridge instead of room temperature.