I’ve been drinking store-bought kefir for a few years now, and just recently have started making my own at home. Kefir is another one of those miracle foods that seems to cure a whole host of bodily ailments. Among the benefits are:
  • Provides beneficial bacteria and yeasts (much more so than yogurt)
  • Cleanses the intestines
  • Provides vitamins and minerals, and complete proteins
  • Eliminates unhealthy food cravings (because it is so balanced and complete)
  • Can help with all digestive ailments with regular use such as intestinal disorders, constipation, flatulence, etc
  • Has been used to help patients suffering from cancer, chronic fatigue syndrome and AIDS
  • It’s tranquilizing effect on the nervous system helps with ADHD, insomnia and depression
  • Is safe for lactose intolerants
  • Some societies have even been known to choose kefir over breast milk for babies because it is so complete and nutritious!

So what is kefir? Kefir (pronounced kee-fur) is basically fermented milk and can be made from any type of milk including cow, goat, soy, rice or coconut. Actually you can even make kefir out of water, you would just have to use water kefir grains. By placing the grains in milk, they ferment it, and are then strained out and placed into a new batch of milk. The liquid left over after straining is kefir and can be flavored with fruits, cinnamon, nutmeg, vanilla or any other natural flavoring! The grains can be used over and over again to make as many batches of kefir as you want! And the fermenting process only takes from 1-2 days so you can enjoy fresh kefir all the time!

The kefir-making process is simple:

  1. Place about 1/4 cup of kefir grains in a glass jar (mason jars are good)
  2. Add room temperature milk till the jar is about 3/4 full
  3. Cover the jar, but not so that it’s tight (the beverage will be carbonated and might even explode!)
  4. Wait for 12-24 hours. The milk will be ready when it’s thickened.
  5. When the kefir is the consistency that you like, strain the kefir grains out of the liquid.
  6. Enjoy your fresh kefir! You can add the used kefir grains to a new batch of milk to make more kefir.

Kefir can be incorporated into smoothies, pancakes, dressing, sourdough bread, soups, even as a substitute for buttermilk in baking.

If you’re interested in making your own kefir I suggest you read this article.

Kefir is truly an amazing beverage and I highly encourage you to try it! Please leave a comment below to let me know how it goes and if you have any questions!