Dairy Kefir

I've been making dairy kefir for quite some time now, but realized that I never have posted about it.  So here goes!  Dairy kefir is made by adding dairy kefir grains to milk. You can use almost any kind of milk - raw cow's milk, raw goat's milk, pasteurized milk (but not ultra-high temperature pasteurized), homogenized milk, and I've even seen blogs on using coconut milk to make kefir. It is generally recommended to use whole fat milk, rather than low-fat or skim milk.

 The dairy kefir grains, like water kefir grains, are a symbiotic colony of bacteria and yeast. But don't be confused with the two types of kefir grains... they are different in the way they look and the way they eat sugars. Dairy kefir grains look kind of like cauliflower. They're sort of a pale yellow/whitish color and clump together. Dairy kefir grains feed off of the lactose/milk sugar. The resulting kefir is low in lactose, while rich with beneficial bacteria and yeast. It also contains high levels of vitamins, minerals, and enzymes. Kefir is often compared to yogurt because they have similar tastes. While yogurt does contain some beneficial bacteria, kefir is much better for you. It contains five times more beneficial organisms than yogurt and includes beneficial yeasts as well as bacteria, while yogurt only contains beneficial bacteria. These beneficial bacteria and yeasts are good for digestion and help to keep your gut healthy. They also help your body protect itself against viruses, disease, and parasites.

Dairy kefir has many uses. You may drink or eat it plain; use it in smoothies; use it as your acid medium to soak grains/nuts/seeds; or use it to make ice cream, popsicles, salad dressing, cheese, and so much more, I'm sure. So far, I have really only used mine plain, flavored it with pureed fruit, in smoothies, in salad dressing, and for soaking grains. I have wanted to expand my uses of kefir, but just haven't gotten around to it yet. Hopefully I will soon.

Dairy Kefir

2 tablespoons of kefir grains
1 quart of milk

If your kefir grains are dehydrated when you get them, you should follow the directions that come with them to get them hydrated.

It will take your kefir grains some time to become acclimated to your house and your milk. This could take anywhere from a couple of days to a month, according to some sources. You may want to start with only one cup of milk for the first few batches to get your grains acclimated and not waste much milk. Once your grains are fully acclimated, you can use the full quart of milk to make kefir. Make sure you're not using too many grains for the amount of milk you are culturing. You only need about 2 tablespoons for a quart. If you have more, your chances of it separating into curds and whey are higher and the yeast will be in overabundance in the resulting kefir... which does not taste the best.

I started out with some kefir grains from my sister-in-law and had decent luck with them.  Although I never really got a nice, thick kefir out of them.  Unfortunately, those grains died over the holidays when I stopped making kefir due to just plain being too busy.  Just before New Years, I got some more grains from my dairy farmer.  These have been awesome since they were cultured in the same raw milk that I am using.  My kefir is now nice, thick, and creamy.  This isn't the most appetizing picture, but it shows how thick my kefir now gets after 18 hours.  The cream that has risen to the top is extra-thick.  You can also see the kefir grains, which rise to the top as they culture.

To make kefir, pour milk into a wide-mouth quart sized jar. Add the dairy kefir grains and stir gently with a wooden or plastic spoon (don't use metal as it does not react well with the grains). Cover with a cloth, paper towel, or coffee filter, and secure with a rubber band... or just loosely place a jar lid on the jar.  Leave at room temperature away from other cultures to prevent cross-contamination. Ideal room temperatures are between 65 - 80 degrees. It will take longer to culture/ferment with cooler temperatures (like in the winter) and faster with warmer temperatures (like in the summer). If you have your kefir near a heat source (the stove, oven, crockpot, etc.), keep in mind that it will culture more quickly. 

You may culture the kefir until you are satisfied with the thickness and taste. You may want to try tasting it after 12 hours, then 24 hours, 36 hours, and 48 hours. It will get more thick and more sour over time. If you let it go too long, you will see the kefir separate into curds and whey. You might also see some yellow liquid surrounding the kefir grains, this is the beginning of this separation into curds and whey. Its fine to let the kefir culture to this point, if that is what you like or what you want. We tend to like our kefir after about 18 hours in the summer. I'm finding I have to let it culture a little longer in the winter if I leave it on the counter... usually to between 24 and 36 hours now.  But I generally just turn my oven light on and place my jar in the oven with the light on.  Its done after about 18 hours. 

After about 8 or 10 hours, gently stir the culturing kefir.  You will see the grains floating on top - the bumpy stuff. Stirring after the milk has partially cultured will help achieve a smooth consistency.

When you've decided the taste and thickness are right for your family, remove the grains with a wooden or plastic spoon, or use a plastic strainer... remember don't use metal! Transfer the kefir grains to a new batch of milk, or store in the refrigerator until you need them again. Do not rinse the grains - you really only want to rinse the grains if you fear cross-contamination, or are switching to a different type of milk.

Cover the finished kefir and refrigerate.
Dairy kefir grains may be stored in the refrigerator in a small amount of milk. This will keep for one or two weeks.

This post is posted as part of the Tuesday Twister at GNOWFGLINS and Real Food Wednesday at Kelly the Kitchen Kop.

Water Kefir

I've not been shy in my struggles with pop. I don't know what it is (its not the caffeine), but I have such a hard time giving up pop. I've been looking for better, healthier alternatives. Yes, it'd be great if I could just swap pop for water, but I already drink a LOT of water each day, so that hasn't really worked for me. I started reading about water kefir and kombucha a few weeks back. Many people have said they've found them to be acceptable substitutes for their pop addictions. So I wanted to give it a try. I started with water kefir. I ordered some water kefir grains and started looking through recipes. Wow, there are so many ways of making water kefir! I had no idea. So I picked one to start with, just a very basic recipe. But first, I want to give you a little background about kefir.

There are two types of kefir - dairy kefir and water kefir. You need kefir grains to grow both, but dairy grains are different from water grains. Water kefir grains are more translucent and loose than dairy kefir grains. You can convert dairy grains to make water kefir, but it takes quite a bit of time and the grains will not continue to grow, as true water kefir grains do. Your body can also handle more water kefir in a given day than it can dairy kefir. You can safely drink up to 3 quarts of water kefir daily. And some sources say that water kefir's benefits and good bacteria and microorganisms are far superior to those found in dairy kefir. The typical composition of water kefir include: Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida. Water kefir is said to be beneficial for those with nervous disorders, ulcers, liver/gall bladder/kidney/stomach/intestinal problems, diarrhea and constipation, allergies, and many other issues. It is said to also help regulate blood pressure and helps with weight control.

Ok, so now back to my first water kefir experience. Like I said, I chose a very basic recipe for my first try. Again, I was quite hesitant to try it once it was done... but once I did, I really liked it! It tastes kind of like Sprite. Its fizzy and everything, though not quite as fizzy as pop is, but its fizzy enough for me. I am very excited to try out different water kefir recipes now and will be brewing up a couple different ones very soon, so watch for those posts in the coming weeks! I'm also on the hunt for a SCOBY to try making some kombucha soon, too!

Water Kefir

- 1 large broad opening glass container with lid - exact size depending on the amount of liquid per batch you want to make. If you make the basic recipe exactly as listed below, probably a 1.5 liter capacity container will suffice. If your glass container does not have a lid, you can simply cover it by placing a plate on top or with some plastic wrap or cloth tied with a rubber band around the opening. (I used a quart mason jar... just make sure whatever kind of container you are using, you only fill it 3/4 of the way full!)
- 1 strainer and/or pouch – depending on method used (I used a strainer this time, but will be making a pouch eventually)
- 1 spoon, non-metallic
- 1 glass jar

There are 2 known methods of dealing with the grains: the “loose grains” method and the pouch method. In the first one, you just toss the grains in the glass container along with all the other ingredients, so you will need to use a strainer for pouring each batch and washing the grains afterwards. The pouch method seems easier and better to keep your grains separate from other stuff you may want to add to the recipes and to manage the grains for washing purposes. You can easily make your own pouch with some porous cloth, like gauze or cheesecloth, folding and sewing the sides together, and using a string to tie up the top. Just make sure there’s more than enough room in it for the new grains to grow in there, as they multiply.

3 Tablespoons Water Kefir grains
1/4 cup brown sugar or 3 Tablespoons honey
1 or 2 dried figs – or any other dried fruit you prefer like dried prunes, apricots, dates, raisins, etc. (I used dates)
1/2 lemon
1 quart filtered water – only water without any chlorine should be used (it will kill your grains), so tap water is not suitable unless it’s filtered

Mix in the glass container and stir.


There are 3 different brews you can make: 24, 48, and 72 hour fermentations. 72 hours is the maximum a batch should be let to ferment. The longer it is allowed to ferment, the stronger it becomes. Note that the carbonic acid increases each day, so if your container is air-tight sealed, it could explode. (I only filled my jar up 3/4 of the way and did not tighten the lid all the way.) Covering prevent flies or bugs from getting into it. Keep out of direct sunlight and at room temperature.

It is said that 24-hour kefir acts as a laxative...


and that 48-hour kefir regulates and re-establishes intestinal function. So I did a 48-hour batch... actually it was more like 44-hours... but close enough. :)



Once the fermenting time has passed, strain the liquid, squeeze the juice of the half lemon used in it, and it’s ready to drink... although I chilled my first!


Wash the grains under running water. You can store them in a small jar of water in the fridge for about a week (add a small amount of sugar to feed them), or else you should dehydrate them. I'm planning to use mine regularly for awhile and I have so many different recipes and fruits to try, that I'm not sure when I'll have excess to actually dehydrate, but I'm guessing that will happen sooner than I think because those babies multiply like mad! My first batch nearly doubled! I was so surprised!