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Take the challengeKefir is a terrific way to introduce good bacteria into your body with up to 35 different strains of good bacteria inside. It’s great for your digestive system! It’s also reusable as you can make up to 7 batches by using a glass of kefir from the first batch as a starter.
There are a few ways to start the kefir making process and it's completely up to you to decide which one you like best. One way is to use a powered culture which can be bought at all health food stores and another way is by using grains which can usually be ordered online on health sites.
I've found that the grains may take up to two weeks to arrive, so if you want to make kefir now then you can start with a powdered culture. Here is a quick and simple way to make kefir with a powdered culture.
How to Make Kefir Using a Powdered Culture
Materials + Ingredients:
-1 - 2 tablespoons of powdered culture
-1L of whole milk
-A glass container
-A piece of cloth
-Something to stir the contents with (preferably not metal)
-Thermometer
Instructions:Pour 1L of whole milk into a glass container (skim milk won't work)
If the milk that you're using has been refrigerated, heat it up to around 21-25 degrees celsius (In my earliest attempts, I have made the mistake of using refrigerated milk and it will never culture if it's cold).
Put the powdered culture into the milk and stir the contents (gently!) until the powder is fully mixed into the milk.
Put a piece of cloth over your mixture and (if possible) secure it by putting a plastic band over it.
Put your container somewhere safe and somewhere that is around 20-22 degrees Celsius.
Leave it for approximately 12-16 hours (don't open up the container too much otherwise it will have trouble culturing)
After it has cultured, move it to the fridge because it's ready for you to drink!
Check mine out, it has a great yoghurt consistency and I poured a glass of it out so I can start another batch!
Keep a glass of the initial kefir batch that you made so it can be used to create more batches.
Instead of using another powdered culture for your second batch, use a glass of kefir from the first batch.
Pour it into the container that you used for your first batch and then start the process again by pouring in a litre of whole milk.
But what about grains?!
If you were interested in making kefir with grains instead, don't worry, it's really simple and it's not that different from a powdered starter. You only need around one or two tablespoons of the grains to start your batch. The steps are still the same: You add the grains in the milk and leave it in a warm place for around 12-18 hours (possibly more if it needs more time to culture, sometimes I leave mine out for 24 hours). The cooler it is, the longer it takes. Once you take your kefir out after it has cultured, you will notice that the grains will have risen to the top.
If it smells, don't worry! That's how it should be. Now all you need to do is drain out your kefir in a colander (preferably not metal) so that your grains will be separated from the mixture. The strained kefir can now be put in the fridge. Don't wash the container you used for the first batch and instead, put the grains into there with some more milk to begin the process again. Never wash your grains after use!
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