A friend introduced kefir to me recently. Kefir contains several major strains of friendly bacteria not commonly found in yogurt and is rich in vitamins, minerals and amino acids. It is also known to have a relaxing effect on the nervous system and contributes to a healthy immune system.
The creamy goodness of homemade kefir for humans & pooches.
Kefir can be made from any type of milk: cow, goat, coconut, rice or soy. I use organic cow (full cream) milk.
Use a glass container for the fermentation. Do not fill to the brim or capped the container tightly. Allow sufficient room for gas produced during fermentation to escape.
Add kefir grains to the milk and stir gently to agitate the mixture. Cover loosely with a kitchen paper towel secured with a rubber band.
It is recommended to ferment at temperature between 20–25 °C for about 24 hours.
The fermentation will result in soft curds with a nice aroma. This batch was made in 22 hours.
After 20-24 hours, stir gently before straining the mixture.
Use a wooden or plastic spoon to stir gently to avoid damaging the grains.
Strain the mixture using a plastic sieve.
The end result: yummy, nutritious home-made kefir.
Repeat the process to make a fresh batch.
