What is kefir?
Kefir is a probiotic-rich milk drink that is easy to make yourself. While it's traditionally made with milk, you can also make it with coconut water, coconut milk, and rice milk.
Kefir and yogurt are both fermented milk products, but the difference lies in the cultures used. Kefir contains a much wider variety of probiotic bacteria and yeast. Fermentation also takes place at room temperature, while yogurt fermentation is started at higher heat.
In terms of taste, kefir is similar to the taste of yogurt, but is significantly different. It is slightly sour and can be a bit spicy. I use it in smoothies, pour it on my porridge or just drink it.
Kefir can be made from grains, or you can buy cultured – which is what I do. Kefir culture is freeze-dried bacteria/yeast that can be added directly to your liquid and requires no “maintenance”. You can re-cultivate up to two times.
To make your own kefir you will need:
- Kefir starter. I get mine from HealthPost here (affiliate link)
- Milk (or coconut/rice milk or coconut water)
Instructions:
Pour 1 liter of milk into a clean, sterilized jar. Sprinkle the kefir starter on top, replace the lid and shake to combine. Put the lid back on loosely. If you want a carbonated kefir (e.g. if you are using coconut water, close the lid tightly. This will prevent fermentation gases from escaping)
Let rest for 24 hours, then store in the refrigerator. In colder temperatures it may take a little longer than 24 hours.
According to Mad Millie, the starter brand I buy, it should last up to two weeks in the fridge. I've always used mine before!
To learn more about kefir culture versus kefir grains, click here
I also have a post about how to make coconut yogurt at home – here's my instructions for an easy method.
This post contains some affiliate links, which means I will earn a small profit if you decide to purchase. It won't cost you any extra and will help keep this website running.
