Sweetening Kefir
Though there are some who drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup, other flavorings and/or sweeteners. Often times fruits such as bananas, strawberries, and/or blueberries are mixed with kefir in a blender to make a smoothie. Vanilla, raw chocolate and other flavorings may also be added. Kefir is drunk for breakfast, lunch and dinner across all areas of Europe from east to west.
Tips for making kefir from a starter
Time and temperature are the two most important factors that affect how your kefir will look and taste. During the summer months, kefir may be ready to drink in 17 to 18 hours. If you let your kefir sit too long at summer temperatures, it will first become thick and eventually start turning into cheese and whey. If your kefir is "lumpy" and too sour, you are definitely leaving it out too long. It should be creamy, slightly thickened and "drinkable"…a little thicker than milk. Taste your kefir to know when it is ready and don’t let it get too tart. When it is just right, shake it well and place it into your refrigerator. Kefir will often thicken a little more in the fridge, since it is continuing to culture, but at a much slower pace. During the colder months of winter, your home will likely be 10 or more degrees cooler. It will take more time for your kefir to culture at these temperatures. Since people live all over the United States and the weather varies so much depending on location, you will need to check each batch until you know what is the best for you. With each batch you make, adjust the time until you get it just the way you like it.
When you make a transfer of a small amount of kefir into fresh milk or fresh juice, the strength of the culture and the amount of kefir you transfer will affect how quickly the new batch is ready. If you transfer too much kefir your product may culture too fast and become too sour for you, so be careful.
Making a non-dairy “Kefir”
When kefir grains are used to create non-dairy beverages, since they do not contain the same proteins and fats as milk, they cease to grow and may die if left to ferment these liquids for an extended period of time. For this reason liquids such as coconut water, fruit and vegetable juice as well as sweetened teas and sweetened waters are generally cultured into “kefir” with the use of powdered kefir culture.
Kefir organisms that thrive in other liquids are generally produced by adding a powdered kefir culture to liquids that contain available sugars such as coconut water or fruit and vegetable juices or to sweetened waters or sweetened teas. Kefir culture can also be used to ferment milk substitutes such as soy milk, rice milk, and coconut milk. These cultured beverages are markedly different from kefir in appearance but contain similar organisms and many of the same products of fermentation you will find in milk-based kefirs. When fermented by kefir organisms these liquids will not become thick, but they will become cloudy. They will acquire a bubbly, sparkling, slightly fermented flavor that many people absolutely love.
How do you make kefir?
Instructions to Activate Starter:
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Into a glass container mix together the entire contents of one foil package of kefir starter with one quart of slightly warmed milk(about skin temperature, or 92° F). Shake, stir or whip with whisk to mix well.
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Put on lid. Let sit to ferment at room temperature for 18-24 hours. You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is a pourable, but not "cat with a spoon" thick. Once thickened, shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation processcontinues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast
After initial activation each packet can be used to make 7 additional batches. Instructions are included for creating one quart of or up to one gallon of Kefir at a time.
Transfer Instructions
Once your initial batch of kefir has been made and before you finish drinking it, start your second batch. Take some of your previous batch of kefir and add it to a new batch of warmed milk. You may repeat this step up to 7 times before you need another foil packet. Our unique kefir starter contains strong, viable lactobacillus bacteria and two strains of beneficial yeast that are unusually hardy, making the transfer process possible.
- For 1 quart of organic milk- use 2 Tbsp of previous batch
- For 1/2 gallon of organic milk- use 2/3 cups of previous batch
- For 1 gallon of organic milk-use one cup of previous batch
When you transfer kefir into new milk, be sure not to add more than the recommended amounts of previous batch. Adding too much kefir from your previous batch can result in a taste more sour than you prefer. You simply take some kefir from each batch to make the next batch. You can make 7 generations of kefir before the yeast will begin to become crowed out by the more aggressive lactobacillus organisms.
Enjoy your kefir plain or add sweetener, non-alcoholic flavorings, fruits, or spices like nutmeg or cinnamon.
Making a "Farmer Style" of Kefir Cheese
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Make kefir as instructed, but let the freshly made kefirremain at room temperature for several hours longer. Suddenly you will see the curds (milk protein) separate from the whey.
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Now line a strainer with cheesecloth. Place strainer over a bowl and pour the curds and whey mixture through the strainer. The strainer will catch the "cheese" or curds and the whey will go into the bowl. Place the bowl and strainer into your refrigerator and let it drain for several more hours. Store in a covered container for up to 5 days.
Warning: Once the kefir is placed into the refrigerator and cooled, the fermentation process is inhibited. You cannot then bring it back out to room temperature to turn your kefir into cheese.
Uses for Kefir Cheese
This cheese is excellent tossed into salads. It is also delicious flavored (e.g. Chopped onions, garlic, sea salt, fresh herbs) and served with an assortment of raw vegetables.
Uses for Whey
Many recommend soaking your grains before cooking them. This makes them more digestible and releases the phytic acid. Several tablespoons of the micro flora-rich whey can be added to your soaking water.
In Europe, whey is sold as a delicious beverage. Try sweetening it with stevia, fresh lemon or lime juice, or a non-alcoholic flavoring.
Special Tips:
- Refrigerate starter culture packets until ready to use
- Once kefir is made it will last approximately 1 week in the fridge.
- When making kefir at home you can choose any kind of milk.
- Goat milk requires more starter when making initial batch. Use one foil packet to 2 cups of milk.
The fat in milk makes a thicker kefir. With non-fat milk use 1 teaspoon non-fat milk powder per quart of milk.
How do you make coconut Kefir?
Take your case of young coconuts, punch holes in the end where the eyes are pour out all the coconut water into clean glass jars. To one pint of liquid (about 4 young coconuts) add a packet of kefir starter culture. Let this sit about 24-48 hours.
You will know your kefir is ready when the color changes to a milky white and usually there is a bit of bubbling or foam on the top. This means the sugar has all been removed. When you drink it will taste tangy and tart.
You can use about 1/4 cup of kefir from the first batch to "transfer" friendly bacteria to your next batch of kefir. You man do this up to seven times with one package of starter. When the weather becomes cold outside warm the liquid to about 90 degrees before adding the starter. Then place the glass jar somewhere warmer so the temperature is steady at around 70 degrees.
Allow room for expansion as the coconut water ferments and becomes coconut kefir. Cover and let set at room temperature for a day or two. The cooler it is in your home, the longer it will take to ferment. The water will become like a drinkable yogurt. When this happens place it in the refrigerator. It will keep for several weeks. You may add vanilla, stevia, or any flavoring and sweetening of your choice.
A common serving size is 1/2 Cup of Coconut Kefir and it is fine to drink kefir with a meal. You can add ginger, stevia. fresh lemon, and/ or lime juice, etc. if desired. A half of a cup at bed time is also beneficial.
Make Coconut Cheese!!
To make coconut cheese open up the young coconuts from step one above and scoop out the soft flesh. Blend this flesh into a pudding and add the remaining activated culture from that pint jar (see above) or from your coconut kefir culture. Mix thoroughly and let set at room temperature. This will make a cheese like substance somewhat like cream cheese that you can use in dressings, or as a spread. It is dairy free and delicious. It too will store well in the refrigerator.
Where did Kefir come from?
In November 1881 the German naturalist Eduard Kern reported to the Botanic Society in St. Petersburg about a mysterious beverage which was exclusive to the higher regions of the Caucasus and common among its inhabitants who claimed good health and a long life expectancy. This may be the earliest written record of kefir’s existence. The Caucasus region is a geopolitical region located between Europe, Asia, and the Middle East. It is home to Europe's highest mountain (Mount Elbrus). North Caucasus is comprised of Russia and South Caucasus is comprised of Georgia, Armenia and Azerbaijan.
