Kefir....my secret ingredient

From Wikipedia:

Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat or sheep's milk with kefir grains. Kefir grains are a combination of bacterua and yeasts in a matrix of proteins, lipids and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

I first heard mention of Kefir about 3 years ago. But we were neck deep in our construction project and I had no time for anything but contractors and suppliers. When we finally organized our temporary kitchen in the basement in November, '06, I bought my first Kefir grains. Believe it or not I bought my grains on Ebay! Unfortunately, the seller is no longer available but there seems to be several new vendors offering a good product. But do beware Kefir sold in the grocery stores is not really Kefir. Kefir grains keep forever as long as they're kept in some kind of milk product, even powdered milk is fine. It also multiplies, so eventually you will have more grains then you know what to do with!

I use my Kefir in baking only and I substitute it for milk, cream, buttermilk and sometimes even water. But some people eat Kefir like yogurt or as a dietary supplement for lactose intolerance. Kefir Grains are edible but they are not very appealing and resemble rubbery tapioca.



Making Kefir is a no brainer. Just put the Kefir grains in a milk product and let it sit for 1-2 days. I usually refrigerate my Kefir but you can facilitate the process by letting the Kefir ferment at room temperature and it will also thicken to the consistency of yogurt.

Make sure you put the Kefir Grains and the milk in a sterilized glass jar. I use a glass, square refrigerator pitcher with a vacuum seal lid. And when you strain the grains use a plastic strainer...contact with any metal will retard the Kefir.




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