How To Make Kefir and Kefir Cheese. Your taste buds will thank you!

Making Kefir at home is super easy, inexpensive and will improve the health of your whole family! Read all about why I love kefir in this blog post.

Kefir is made by fermenting milk with kefir grains. After the first fermentation the kefir grains are strained out and can be used to start a new batch. The strained kefir can be consumed or put through a second fermentation process. This is a great time to flavor with fruit or honey.

Kefir Directions:

1st ferment

1. Add 2 tablespoons kefir grains to clean quart jar. Get your kefir grains here.

2. Pour in 2% or whole organic and raw, if you can get it, milk into jar. Leave 2 inches of room at the top of jar. Cover with plastic lid.

3. Leave in a warm area for about 24 hours.

4. Strain with a plastic strainer into a glass or ceramic bowl while stirring with with a wood or plastic utensil.

5. Put grains into a clean jar and repeat process.

6. You can now drink your strained kefir plain or blend it up with some sweeteners and fruit. I think it tastes even better after the second ferment though. See below.

2nd ferment (Optional)

1. Place ¼ cup fresh or frozen fruit in clean quart jar and pour strained plain kefir on top.

2. Let sit at room temperature for 4-8 hours.

3. Then add natural sweeteners such as stevia or organic sugar to taste. Blend and refrigerate.

Kefir Cheese is made by straining the kefir through a cotton cloth. The cheese is the dairy solids that stay behind in the cloth and the whey is the liquid that drains out into the bowl below. Kefir Cheese is like a tangy cream cheese and perfect in dip recipes or spread on bagels.

Kefir Cheese Directions:

1. Take 1st ferment kefir with grains removed and pour into a cotton muslin bag.

2. Hang bag over a glass or ceramic bowl to collect the whey that drips out for about 8 hours.

3. Squeeze kefir cheese out of bag into container. Cover and refrigerate.

4. Reserve whey for lacto-fermenting your veggies or homemade stawberry soda!

Notes:

*Take it slow at first. Eating probiotic foods can be a bit of a shock to your system if you’re not used to them. Start with small amounts and gradually increase your servings over the period of several days.

*In order to promote the healthy bacteria cultures in kefir, avoid the use metal containers or utensils and the use of antibacterial dish soaps on your containers and tools.

Making kefir is easy. I hope you enjoy the health benefits as well as a varied and delicious diet.

Bon Appetit!

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