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Homemade kefir
Make your own milk kefir with our easy to follow recipe. This tangy fermented dairy drink is similar to yogurt, and packed with beneficial probiotic bacteria.
MAKES 500ml PREP 10 mins plus 18-24 hrs fermenting NO COOK EASY V
½ tsp kefir grains (see tip, left) 1 pint milk (use organic whole milk for best results) 1 lemon slice, or 1 drop lemon oil (optional)
You’ll also need
500ml clip-top jar with gasket for fermenting (or jar, cover and rubber band) sieve or straining funnel, and a jug or bottle for storage
1Put the kefir grains in the jar. Add the milk, leaving about 2cm clear at the top if using a clip-top jar, or at least 5cm for a cloth-covered jar.
2Set aside at room temperature for 18-24 hrs to ferment. It’s turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming – this is normal.
3If you can’t strain it straightaway, chill it to stop it from fermenting further – the flavour can get quite strong. You can strain it any time over the next 48 hrs.
4Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
5You can drink it straightaway, flavour and chill it (a slice of lemon peel or a drop of lemon oil add a delicious, fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Chilling will slow the fermentation down, and it should remain pleasantly usable for up to 10 days.
6To make more kefir, rinse out the jar, return the grains (don’t wash them, there’s no need), and start again from the beginning.
GOOD TO KNOW gluten free PER 100ML 63 kcal • fat 4g • saturates 2g • carbs 4g • sugars 4g • fibre 0g • protein 3g • salt 0.1g
tip
WHERE CAN I BUY KEFIR GRAINS? These ‘grains’ are actually bacteria and yeast that look like tiny cauliflower florets, bound together in a kefiran polysaccharide matrix. You use the grains to ferment milk, then strain them out to use again. If you know someone who already makes kefir, ask them if you can have some. As little as ½ teaspoon will be enough to make your own. Alternatively, fresh grains can be purchased online. If they arrive in the post, they may need a little reinvigorating after their journey – put them in a small jar and cover with whole milk (you won’t need more than 100ml).
