Suzanne Askham

Seven steps to perfect kefir

Update: When I wrote this post, kefir was relatively unknown. Today, even though it’s widely available in  supermarkets, I still make my own. I do believe that home grown kefir is best, and it’s remarkably easy to make. Read on for the instructions….

This is a fantastic way to look after your gut, and overall health and wellbeing too. I first discovered kefir in 2003, when I took my young son with physical and learning disabilities to see a nutritionist. “Feed him fermented foods,” was her advice. She knew that fermented foods are rich in probiotics that keep the gut healthy.

I went home, did a little research and have been making kefir ever since. The almost-fizzy, almost-lemony, definitely vibrant taste is curiously addictive. Home-made kefir is well and truly alive. And when you drink it, you get to feel that way too.

In brief, kefir is made from a complex symbiotic culture of beneficial bacteria and yeast. This culture looks rather like a lumpy spoonful of rice pudding, but feels more gelatinous than that. Sounds lovely so far! Here’s a close-up:

You put the culture into a pot of milk, leave it in a reasonably warm place for 24 hours, then strain the resulting creamy liquid through a plastic sieve. The rice-pudding-like culture is left in the sieve, ready to be placed into a new pot of milk. The kefir itself is ready to drink. It’s so easy.

To make kefir, you first need some of the culture. If you’re lucky you may get this from a kefir-making friend. Otherwise, it’s possible to buy on-line. Do not, please, make the mistake of getting sachets of ‘kefir starter’. You want the real-deal lumpy, bumpy culture. Once you’ve got that, you can keep making kefir from your original culture indefinitely. It grows, and it grows.

Kefir has become increasingly popular since I first started making it. More and more friends are giving my excess culture a home. Every time, of course, instructions are required. So I thought it would be useful to share those instructions on-line. Once you’ve got your culture, just follow these easy steps.

Instructions

1. The most important thing: be aware that your kefir culture is a living, amazing community of beneficial bacteria and yeasts which bring great benefits to the digestive system and beyond. So always treat it kindly and with respect.

2. Now for the practical bit. Your kefir culture has likely arrived in a small pot of semi-skimmed milk ready to do its stuff. Or it may have arrived in a small bag with just a few spoonfuls of kefir liquid. It may be small enough to fit into a teaspoon, or large enough to fill a dessert spoon. (But please keep it away from direct contact with metal – it doesn’t like it.) Say hello to your culture, put it in a plastic or glass pot, and add approx 150 ml milk: semi-skimmed, whole or goat’s milk. (Note, illustrations here show a larger quantity than you’ll likely start off making.)

3. Rest a lid lightly on top of the pot – kefir needs to breathe, while protecting it from its environment. Put the pot somewhere reasonably warm – the kitchen may well be warm enough, but depending on where you live, you might choose to place it by a radiator, warm pipes, or in an airing cupboard. The ideal temperature range is probably around 21ºC or 70ºF.

4. Wait. In approx 24 hours or more – it could take up to two to three days – it will look like the picture below. Note the little lines of whey down the sides of the jar. Depending on temperature, size of culture and volume of milk, it may look less cultured than this, or more. If left longer it could separate completely between curds and whey. It would also have a correspondingly strong, almost cheesy taste.

5. Pour the kefir mixture into a plastic sieve over a bowl or container. Gently push the kefir mix to and fro with a plastic spoon or spatula to encourage it through the sieve. Use a scooping action to avoid squashing the culture too much (though it’s quite elastic). Make sure you’ve got all the kefir and more importantly the culture out of your original pot. Avoid having metal come into contact with the culture itself. I’ve never tested this, but over time it could distress the culture and make it less viable. (However, later, if you make a kefir smoothie or add it to your cereal, it’ll be fine to use metal utensils.)

6. Keep sieving gently. Soon you’ll see the  culture sitting in the bottom of the sieve. Your culture may be in one or more pieces.

7. Carefully scoop the culture up and place it in a clean container. You can optionally add a spoon of kefir from the last batch if you wish. Pour your chosen milk over the kefir culture. You can use semi-skimmed or whole cow’s milk, or goat’s milk depending on your taste. (If your kefir formed quickly  last time around, you could gradually increase the volume of milk over successive cycles.) Place it somewhere reasonably warm, as before, and let a new cycle begin!

Meanwhile, enjoy your kefir straight from the fridge, or follow the recipe suggestions below.

How much kefir should you drink?

A small glass of kefir once a day is ideal, but it’s fine to drink more (or less). If you’re new to kefir, start with small portions ( up to 100 ml a day) then build up.

Recipe suggestions

You can drink kefir unsweetened or with a teaspoon of honey or maple syrup if you prefer. Many people like to add it to cereal in the morning, instead of milk or yogurt. It’s yummy in a small bowl with fruit. It’s also good to drink just before bed. Don’t heat kefir up or cook with it though, as then it will no longer be alive – and it needs to be alive to do its magic in your digestive system!

What to do with your excess culture

Your culture will grow with each new cycle. When it’s doubled in size or more, you can divide it. You can store spare culture in a spoonful or two of kefir in the freezer as back-up in case your original culture fails or you lose it; you can whizz it up in smoothies; you can compost it. You can also store spare culture in the fridge in a small pot of milk – change the milk weekly.