Today, we started our morning with homemade blueberry kefir—a beverage that’s becoming something of a staple in our home—creamy and satisfying, sweet and tangy, loaded with good probiotics and convenient to grab on the go.
Even though making our own kefir is something we’ve talked about since before we were married, it’s only been in the last few weeks that we’ve finally ordered live kefir grains online and begun the process of combining them with raw milk and watching them grow. And, just as it is with ice cream in this household, the person behind the process is the one much more knowledgeable about food and nutrition in this marriage, Tim—which is why today’s FAQ-style post is all from him!
Below, he answers questions on how to make kefir, why use live grains, why it’s so good for you and more. Enjoy!
How do you make kefir? What’s the basic process?
Add four tablespoons of kefir grains to one quart of milk and let ferment at room temperature for 12 to 24 hours, depending on temperature and consistency desired.
Afterwards, stir gently with a wooden spoon and strain kefir grains out of liquid (i.e., your homemade kefir). Then do it all over again: add the grains to your next batch.
Are the live kefir grains better than the packets at the store?
Yes, the live kefir grains are better, but the packets are a good substitute if you are unable to obtain live grains. Previously I had always made my homemade kefir from the packets and while you do get some healthy viable strains, they are not as strong and do not last as long. Real live kefir grains will last indefinitely if they are taken care of; they just keep growing and growing and can even be eaten themselves for additional benefits!
How does the temperature of a room affect the kefir?
Typically the warmer it is, the quicker the milk will culture. When the grains are regularly being fed, they will keep growing and require more milk. A good rule of thumb is 1 tablespoon of kefir grains per cup of milk.
How do I know if it’s working?
If the milk is separating too quickly into curds and whey, then you usually need more milk or less kefir grains. If it is not culturing quickly enough or just turning sour, you need more grains or to reduce the amount of milk per grain.
What should I use to strain the grains?
In general it is best to use non metal objects with kefir (which is why we stir the grains with a wooden spoon) as some of the acids in kefir can react with reactive metals—but stainless steel strainers or sieves are fine (stainless steel is mostly inert).
Why is kefir worth making? How is it good for me?
Kefir is much easier to digest than straight milk. The probiotics and yeast present feed on the lactose (milk sugar); therefore many people who have trouble digesting milk can digest kefir just fine. Kefir’s probiotics help to colonize the gut more than yogurt, and if the milk is from raw grass-fed animals, it has healthy amounts of CLA, omega-3s, all original enzymes and more nutrients than conventional milk. Milk can be acid-forming once digested in the body, depending on the type—but by culturing milk into kefir, it turns it into an alkaline-forming food once digested.
What else can I do with kefir?
After making kefir for a while, you get into a rhythm with it. There are all sorts of things to make with it. Lately, we’ve been making different flavors of kefir by combining the fermented kefir with other ingredients.
OK, I want to make kefir. Where do I get live grains?
Here’s where we ordered ours: KefirLady.com, for $20.
Below is the recipe for our latest favorite: a blueberry version that combines kefir with frozen blueberries and a small amount of Sucanat.
Let us know if you have more questions!
Homemade Blueberry Kefir
Makes four pints or, four servings.
Ingredients:
4 cups homemade kefir
1 cup frozen organic wild blueberries
1/4 cup Sucanat (or other sweetener)
Directions:
Blend ingredients in Vitamix or other high-powered blender until fully combined. Pour into pint-sized mason jars or whatever other containers you’d like, and refrigerate.
*Note that the blueberry kefir will separate in the fridge, so just give jars a little shake before drinking.
About Shanna MallonShanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.
two questions:
if i am reading this correctly, would i be able to drink this even tho i’m lactose intolerant?
the statement Then do it all over again: add the grains to your next batch = does that mean that the grains just strained are to be used in another batch of milk?
1. Probably. For sure it would work with raw goat’s milk for you, as that is the easiest to digest… but regarding cow’s milk, most people who can’t handle dairy can handle raw kefir.
2. Yep. You can keep using the grains basically forever.
thank you! there has been talk in the dwelling about making this. next trip to wegmans will have goat milk on the list.
follow up question: what if you don’t want to make another batch right away? do you wash the grains & keep in fridge?
Lan, Tim says it’s not necessary to wash the grains. When you can’t use them right away, it is best to keep them in milk in the fridge. The longer they sit, the more milk will need to be added to revive them, but they can be revived. If the grains get left for a little while, the milk you put them in the first few times will not have a great taste (more like soured milk) but it can still be used in smoothies or recipes.
I didn’t know what kefir really was until I read this! I’m going to order some grains this week so I can get started. Just curious-have you ever tried veggies in kefir?
Hi Elizabeth! We’re so excited for your kefir adventures ahead! Regarding veggies in kefir, we’ve never done it—however, we know you can blend just about anything you want with kefir, so you could try that. Also, it’s possible to ferment veggies in kefir because of the good bacteria in it. Have fun!
Thanks for the great information! One other question…the sale of raw milk is illegal in Maryland, so is there a comparable substitute?
Hi Elizabeth, Great question! It’s actually illegal to sell raw milk in the grocery store throughout most of the country, but that doesn’t mean there aren’t ways around it. Every state is different, but Maryland law, for example, says you can buy a share of a cow and drink the milk. For local distributors, visit http://www.realmilk.com/where.html.
Otherwise, you can use pasteurized milk, but it’s not ideal as it will have dead bacteria still in it—the kefir grains will still culture it and give you probiotics.
My husband and I have blended lots of veggies, especially greens, with our kefir. As long as we add a banana, mango, or berries (sometimes with a little honey), you should be able to hide greens no problem!
Ha! Joanna, you know all too well how to have veggies in your smoothies, don’t you! I guess we do have kale in our kefir smoothies, I hadn’t thought about that!
I’d never heard of this before but it looks and sounds absolutely gorgeous. A little effort, but the end results certainly seem worth it
They are indeed!
I can’t wait to try this!
This is so cool! I actually grew up on kefir (though I’m not sure if my mom made it from scratch or not). It’s one of those things I really need to re-introduce into my diet. The addition of blueberries definitely helps
I love that you grew up on kefir. LOVE it. Tim and I were like, So will our future kids! ha! : )
This is awesome. My little brother is majoring in nutrition in college and he is obsessed with kefir right now (and chia seeds). That boy could talk about kefir all day long! He’s been making it at home but I haven’t sampled it yet. I’ll give it a try the next time he makes some!
Your little brother sounds like someone Tim and I would love chatting with! : ) (Side note: we’re loving chia seeds, too! have you had chia kombucha? i am obsessed.) Love that he’s making kefir—would love to hear what you think when you get to try it!
Hello there,
I’m first time on your site, but I’m hooked and I’m going to read more of your articles.
I’ve never did kefir, but I did homemade youghurt ( jogurt ) it’s really easy and a lot of fun. The best thing is that people thinks that it is some kind of magic behind it and that it requiers special skills, while in truth it is really simple and easy. No I’m going to make artisian cheeses at home:)
Thanks for your blog, greetings from Poland!
Thanks, Atria! I’ve only made homemade yogurt once (here’s a way to make it trickier: try to keep the heat as low as possible to preserve as much good bacteria as you can) but you’re right, it was fun!
Kefir has long been on my list of things to make at home. My belly needs it! Your site’s so lovely, by the way.
My belly does, too! : ) And thank you for your sweet words—your site’s beautiful, too!
I notice you use metal lids on those jars. Is it safe to store them this way?
I have my first batch going right now. Can’t wait to drink it.
Hi Thomas!
Good question. It is best to not have the kefir touching the metal lid, so I always make sure not to fill it all the way. Inside the lid it is not really touching the metal as most lids are coated with a polymer that many times contains BPA… so either way you do not want it in constant contact with the lid. Right before drinking, if it needs a quick shake, that is no big deal… it is just longer time of contact between the organic acids and either plastic or metal that will be reactive or leaching.
Tim
This almost seems too easy to be true! I actually think I could handle this
I drink a kefir smoothie four or five times a week for breakfast with some fruit and spinach. I have been a little concerned about all of the sugar in the kefir I buy (plus, it’s expensive!) so this just might be what I need to replace it with!
Hi MaryAnn!
Yep, there is much less sugar in this version than the store bought–and being in a more unrefined whole form (sucanat) ensures that the other plant minerals from the sugar cane are still there!
Hi I have a daughter with ulcerative colitis and have been making yoghurt for 2 years (its delicious!) but have to have to ferment it at what seems quite hot temps for 24hrs, to enable the cultures to consume the milk sugars. In keffir its at room temperature but it has been recommended my concern is that the milk sugars won’t have been consumed enough..any thoughts??
I’m in Mexico so need to find the kefir grains..fingers crossed!
Hi Carissa,
Thank you for your comment. Kefir is indeed great for restoring healthy flora–even better than yogurt. While yogurt may have 4-6 strains of bacteria, kefir typically has 10-15 strains plus beneficial yeasts. Because it has so much more beneficial bacteria, the milk sugar is consumed very efficiently as all the bacteria feed on the sugar. Also, the milk sugar (lactose) is less of a problem if the milk is raw and from grassfed animals (animals out on pasture and not given grain). The raw milk will have over 60 enzymes, including lactase which helps the digestion of lactose (milk sugar).
Hope that helps!
Can I save the kefir grains from my freeze dried batch? I strained my mix and hardly saw anything.
Hi Grace!
The freeze dried powder cannot be saved in the same way that the actual grains can be. What you can do though is save about 1/4 of a quart of your made kefir and use that to culture your next quart of milk. The powder does not need to be strained though.
by a 1/4 of a quart you mean a cup
Yes, SP, that’s what 1/4 of a quart is. When you’re holding a quart in your hand, though, sometimes it’s easier to think in terms of the amount you’re looking at. : )
I was under the impression that one should be “gentle” with kefir. Does running through a blender kill off any of the strains?
Hi Christina,
Some of the strains may be damaged or the biofilm that bacteria form may be damaged. However, the milk has already been cultured, most of the milk sugar consumed, and many bacteria are still intact (same with yogurt, just try using the kefir or yogurt to culture after purchasing or blending–it will still work!). So there are still many benefits even while enjoying the blended version! If you wanted you could blend the fruit first and then stir in the kefir.
Hi,
Awesome info! If I have been using store bought milk for me kefir and would like to switch to raw, is it ok to use the same start? Or would the bad bacteria be best to avoid and i should get a new start?
Hi Debbie,
Yes, you can use the same starter. The good bacteria that culture the store bought milk will also culture the raw milk. One of the main differences is that there are live enzymes and other strains of good bacteria in the raw milk that are not present in the store bought, therefore the texture, consistency, and even taste will be different. The longer raw milk sits the healthier it gets (and more sour : ) as the good bacteria crowd out the bad — the kefir starter will only help protect the milk even more.
Hope that helps!
Hi
Please help me since I have not done this before.
I have a jar of organic kefir i.e. in organic store bought milk.
I would like to try to make my own using one cup of it as you have suggested.
Should I strain that cup first and then add it to one quart of slightly warmed regular milk and then leave that mixture on the counter overnight in a glass container?
Thanks,
Joy
Hi Joy,
I am not sure what you are asking. Did you use live kefir grains with store bought milk or did you use a freeze dried kefir packet? Or are you trying to culture the milk with a bottle of kefir?
The only reason you would strain the kefir is to remove the live kefir grains so that you can use them in your next batch. You do not need to strain if you are using the other two methods mentioned above. Yes, it does help to add the culture to room temperature or slightly warm (not hot!) milk as that will help the cultures be more active.
Let me know if that helps, and feel free to follow up!
Tim