Sharing Kefir Grains

Fermented foods are so good for you. They are becoming more and more available in stores. However, like most things the ones you find in stores have lots of added ingredients (especially sugar). Fermenting at home allows you use quality ingredients and have only what you want in there.

One of the easiest ways to get started on fermenting your own foods is with milk kefir. Milk kefir grains multiply fast and are great to share with others when yours grow. Many times I have shared my kefir grains with family and friends. It is an easy and quick way to get started on fermenting foods yourself.  Kefir has way more probiotics than yogurt and a great deal of fiber as well. It is a nutritional powerhouse for your gut. Just google it and you will find a wealth of information!

So for those of you just starting out, here is a quick reference on how to take care of your kefir grains:

1. When you first get your grains you will want to put them into a glass jar. I use pint mason jars. But many people use the larger quart size, it just depends on how much kefir you want to make. You will put the grains in the jar with whole milk. Use milk that has NOT been ultra-pasteurized. The less processing the better. The amount of milk again depends on how much you want to make. I generally make 1.5-2 cups at a time. Then you will cover it lightly with a breathable cloth or coffee filter. I also like to add a little note as to when I placed it in the jar (day and time). Then let it sit on the counter for 24-48 hours depending on how thick and tart you want it. Longer time will make it thicker but also more tart. Have fun experimenting with what you prefer. The temperature in the room will also affect how fast it ferments. I generally try for about 36 hours but life happens so it does not always happen that way!


2. When you are ready, strain the kefir into a new jar. I like to use a spoon to mix the grains and kefir in my strainer to make them strain faster.

3. Put a lid on your jar of strained grains and place them in the fridge if you are not ready to use them immediately. Then take your grains, add them to a new clean jar with milk and start over. Super easy!!

Some helpful hints:

• If you forget them for a few days no worries. Just strain it and start over.
• If you are going on vacation or want to put your kefir on hold for awhile you can store them in the fridge. Just place the strained grains in a jar with fresh milk, cover them with a lid and put them in the fridge. They will need to be fed so you should re-strain them about every 2 weeks and add fresh milk.
• The grains are pretty resilient. Don't worry, they are hard to kill. But if you lose them, no worries it's easy to get more.
• If you are fermenting other foods or have compost in your kitchen make sure they are not close to each other.

I love to use my kefir to make smoothies. (That is my personal favorite.) Others people like to drink it straight and find they prefer it more tart. Kefir can also be substituted in any recipe for buttermilk.  I also use them to make pancakes! Have fun and enjoy the good health!

 Blessings!

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