Kefir (a.k.a kephir, kefīrs, keefir) is a fermented milk drink made by inoculating milk with a kefir starter (or "grains") that includes certain yeast and bacteria. You can drink kefir straight or mix it with flavors and sweeteners such as fruit and honey.
How to Make Kefir
Making kefir is easy. To make kefir from our dry starter:
- Heat 1 gal pasteurized milk to about 85F.
- Mix in culture packet.
- Cover and let stand at room temperature for 10-14 hours or it reaches desired thickness.
- Refrigerate and enjoy!
Where to get a Kefir Starter (grains)
Excellent quality kefir can be made from both dry starters and wet grains. Kefir made either way can be re-cultured to make new batches. If you have grains (the lumps created when the bacterium clump together in macrocolonies), the starter becomes more durable and can be reused much longer. The easiest way to start making kefir is with a dry starter, available at our store. We also have customers who you can trade wet grains with. For more information, come into our store or check out our kefir exchange forum.
Kefir Starters versus Grains
When researching kefir, we found a lot of wild information on the Internet (as usual). For example, "the first ingredient in Kefir is love", or "you can't make good kefir with a dry starter". The latter argument against dry starters may be true for some dry cultures, but other cultures have been shown to yield the same probiotic microorganisms and quality product. As with any starter, having a fresh batch which has been fed a couple of times recently makes the best beverage.
We are testing--along with our customers--kefir made with grains and with our starters. We will update this page with our experiences in the future.