Kitchen Chemist

How to Make KEFIR

Kefir (pronounced “ka-fear”) is sometimes compared to drinkable yogurt. But while yogurt is said to contain millions of good bacteria per serving, kefir boasts billions of probiotics in a single serving. Probiotics help to keep your immune system healthy.

The Basics

The probiotic organisms that make kefir ferment the lactose sugar in milk, creating lactic acid which is responsible for kefir’s pleasant but acidic flavor. I drink kefir straight. Its flavor would remind you of plain yogurt. As with plain yogurt, you can add sweetener before consuming kefir. [Ed: Click here to learn “How to make YOGURT” at home.]

Getting Started

You can purchase starter kefir organisms in freeze-dried form - like the Yogourmet brand pictured above. Once you create one batch of kefir, you can reserve a one-ounce portion to create your next batch. I’ve been using “seed” culture which originated from the first Yogourmet packet I opened a year ago. I put the remaining packets of Yogourmet in a plastic freezer bag to store in my chest freezer for future use. You could also start your kefir with store-bought kefir that boasts “live cultures.”

Cost Savings

Kefir costs as much as $5 per quart in grocery stores. You can make your own kefir for less than $1 per quart.

Thursday, January 28, 2010

What You Need

milk • kefir starter culture

10 STEPS TO MAKE KEFIR

1.Add 1 quart of milk to a saucepan. I like to use nonfat dry milk because I have it in the pantry all the time. Nonfat dry milk is also lower than whole milk in fat and calories. Follow the instructions on the nonfat dry milk container and mix with water to reconstitute the nonfat dry milk to make one quart of liquid milk.
2.Add an extra 1/4 cup of nonfat dry milk to create a thicker kefir. This is an optional step.
3.Heat the milk to 180 degrees Fahrenheit (F). It is important to sterilize the milk to kill any unwanted bacteria or yeasts that might otherwise be introduced to your kefir. Some foreign organisms can spoil the kefir or even cause illness.
4.Remove the saucepan with the milk in it from the stove and allow the milk to cool to 75 degrees F. Kefir fermentation happens at room temperature.
5.Add kefir starter to the cooled milk and stir thoroughly to mix well. The starter you use could be freeze-dried Yogourmet brand or a one-ounce kefir sample that you retained from a previous batch of kefir.
6.Pour an ounce or two of the liquid into a small, clean container. This will become the starter culture for your next batch. This step is optional. If you prefer, you can use a new packet of Yogourmet freeze-dried starter culture each time you make kefir.
7.Pour the inoculated milk into a 1 quart or larger storage container.
8.Cover the container loosely with a clean towel and let the kefir sit at room temperature for 24 hours.
9.After 24 hours, tip the container slightly. You will see that the kefir has clotted, the curd separating slightly from the whey liquid. The kefir might be a little clumpy. That’s normal, too.
10. Cover the kefir container(s) and refrigerate. Refrigeration stops the fermentation process. Shake the kefir gently before pouring it into a glass and consuming it. The kefir will keep about one week in the refrigerator.

KEFIR TIPS

Make sure all utensils and containers are completely clean and sanitized.
Stir milk constantly while it is heating to prevent sticking and scorching.
Use a food thermometer to monitor milk temperature accurately.

by Cynthia E. Field

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