Kefir is a drink made from milk crops, originally from Russia. It is made by fermenting milk (whether cow, goat or sheep) using yeast and bacteria. With a sour, creamy yogurt-like taste, kefir is touted for its probiotic benefits. Kefir can be made easily at home, but it requires an initial purchase of "kefir grains," the name for the tiny clumps of yeast and bacteria mixed with protein, sugar, and fat. These grains can be used indefinitely if maintained properly, allowing you to make a fresh supply of kefir every day. Learning how to keep kefir grains is a process that requires minimal effort and time.
Steps
Step 1. Buy some kefir grains
There are several ways to get kefir grains. The cheapest way is to ask a kefir hobbyist in your area for some of their excess kefir grains. Anyone who prepares kefir regularly will have to eliminate the excess grains all the time, because yeasts and bacteria reproduce quickly. They may be willing to give you some at a low price or for free. Another option is to purchase kefir grains from a health food store or specialty store that sells crops, such as Crops for Health.
Step 2. Put the kefir grains in a glass or plastic jar
When you receive your kefir grains, you can choose to rinse off some of the solid fats if you wish, but don't use chlorinated water. Chlorine kills the microorganisms contained in the grains. Put the grains in a clean jar.
Do not use metal utensils when handling kefir grains, as this can damage the health of microorganisms. Use only plastic utensils
Step 3. Fill the container with milk
The precise ratio of milk to kefir grains is not essential, but the rule is to use 20 parts of milk per 1 part of kefir grains by volume. Milk provides food for yeast and bacteria and will keep your kefir grains healthy and active. Put a lid on the jar that allows the air to pass, and leave at room temperature for 24 hours.
Step 4. Remove the kefir grains from the milk
After 24 hours, use a plastic spoon to remove the kefir grains floating on the surface of the milk. Put them in another clean container. The milk has now been turned into kefir, which can be consumed immediately or stored in the refrigerator.
Step 5. Pour more milk into the jar with the kefir grains
The easiest way to keep kefir grains indefinitely is to use them continuously to make kefir. By pouring more milk into the new jar, it is possible to prepare another supply of kefir in 24 hours, after which the grains can be removed. Repeating this process over and over will keep the kefir grains healthy and active, while providing you with a continuous supply of kefir.
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If you don't need all of this kefir, you can still keep the healthy grains in milk at room temperature. Instead of filling the milk can every day, simply pour in some of the old milk and top up with fresh milk. Doing this every day will provide enough food for the microorganisms to stay healthy.
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You don't have to worry about the milk spoiling, even at room temperature. The yeasts and beneficial bacteria contained in the grains reproduce so quickly in the milk that harmful bacteria are unable to proliferate.
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Step 6. Store the kefir grains in the refrigerator if needed
If you are away from home and cannot add fresh milk to the jar for several days, you can put the jar in the refrigerator. This will slow the growth of microorganisms and fresh milk only needs to be added once a week. However, leaving kefir grains in the refrigerator for more than 3 weeks can make them unusable in the future.
