27 Jul Recipe: Kefir2 minute read
I often recommend kefir to clients, and it’s something I drink daily too. It’s brimming with natural probiotics and, when drunk regularly, can have a remarkable impact on your gut health. There are lots of wonderful shop-bought brands to choose from (kefir can now be found in many supermarkets), but it’s just as easy to make your own. The grains are readily available online, and over time they multiply—so you can give some to your friends!
You will need
Makes 2 small servings
At least 1 tsp kefir grains
A large glass jar (a mason jar is perfect)
A plastic sieve
A wooden spoon
Your milk of choice (cow’s milk, goat’s milk and coconut milk all work well)
1. Pop your kefir grains into a clean glass jar.
2. Top it up with 300ml of your milk of choice. Making sure the lid is slightly unscrewed or ajar, leave the jar at room temperature. The kefir grains don’t like direct sunlight, so it’s best to leave them in a warm-ish cupboard
3. Leave the grains to ferment for 12-24 hours. The longer you leave it, the tarter the flavour will be.
4. When you’re ready to drink it, stir the grain-milk mixture using a wooden spoon, then sieve into a drinking glass to separate the milk from the grains. You can now enjoy your homemade kefir drink.
5. Pop the grains back in the jar, top up with another 300ml of milk, and repeat the process!
It may take grains a few cycles to get used to new milk. The milk may not ferment fully the first couple of times, but the grains will soon adapt.
Kefir grains always need to be in milk if they are at room temperature (otherwise they will starve!). If you fancy a break from kefir, simply pop your grains in the fridge. They effectively go to ‘sleep’, and can survive in there for a few days without milk.