Saturday, March 15, 2008


Meet our kefir. It is very nice and kind to us. Though, if we don't pay attention to it often it turns sour. It reproduces itself everyday. When we drink its milk, our tummies are healthier and are able to fight off any foreign invaders that might like to make us sick.

I gotta tell you about kefir (key-fur). It is VERY easy to make...very inexpensive...very good for you. We've been making our own yogurt for years now and we love that too...but making kefir is so much easier and better for you. I learned that kefir has many more billions of beneficial bacteria and more varieties than yogurt does. There is also no lactose in it so it is palatable for those who are lactose intolerant. I also read that many people around the world feed it to their infants in place of formula or cow's milk. I documented, with photos, how to make it. All you need is: a spoonful of live kefir grains (these may be hard to come by...I bought mine through eBay), a clean glass jar with lid (or cover the jar with a paper towel with a rubber band to allow for air to escape), a PLASTIC slotted spoon to strain the grains (NEVER touch the grains with metal), and milk. Unlike yogurt, kefir is not temperature sensitive. This is what makes it incredibly easy to make.

Here's how to make it:

These first pictures are what the final product will look like. It kinda looks scary, but don't think too hard about it. After you blenderize it all, it will look and taste like a thin yogurt smoothie.

Then you strain the kefir grains out with the plastic spoon. Set them aside.

This is what the kefir grains look like. Some resemblance to popcorn or little cauliflowers.

Pour the kefir into the blender.

Add a tablespoon of honey or other sweetener. Vanilla is really good too. And for a real treat, add frozen berries or other fruit.


Pour the kefir into a glass jar.

Store in the fridge. It lasts for a few weeks.


Feel good about what you are putting in your body.

Put the kefir grains back into the kefir jar.

Pour fridge-temperature milk over the top, cover, place in a dark place. And start the process all over again anywhere from 12-24 hours later. I do mine every morning for breakfast. Riley loves it and so do we.


the mom~ said...

interesting stuff...

Jamie and James said...

I think I've seen kefir at the store here - near the milk and yogurt. One of my friends (an American) pointed it out to me a couple years ago and said she had heard it was mare's milk. Ever since then I've steered clear of it (I don't know but for some reason drinking mare's milk seemed really gross to me). Around 6 months ago I noticed a picture of a cow on the kefir bottle which made me question this whole "mare's milk" business, but I still never tried it. I never knew what it was until just now. Thanks for giving me the answer to this unsolved mystery! I'll have to go buy the stuff now and give it a try.

Sean and Lindsey Thomas said...

I'm totally into it...except did I miss the first step? Could well be, sleep deprivation and all