Friday, 15 May 2009

Milk Kefir

Just realised I never posted properly about milk kefir. I've been making it for over a year now. I started off just using it in smoothies as it was yeasty and tasted horrible to me. But once the grains settled down they started making a really tasty drink. For information on the wonderful properties of kefir I can highly recommend this epic website. I can't think there can be any questions about kefir not addressed there somewhere!

To make kefir you just add some grains to some milk and leave them alone at room temperature. The time taken to turn the milk into kefir depends on how many grains you have, the temperature and how much milk they are in. The kefir is done when the milk starts to coagulate. You can then strain out the grains and either drink the kefir straight away, or put in a clean jar to further ripen (for more info see website linked above).


Anonymous said...

I don't have access to raw milk and I am thinking of making whole milk kefir as a means of making milk healthier for us. Do you think making kefir redeems pasteurized/homogenized milk somewhat? Thanks for the link.

Ruth said...

I certainly hope so! I get a little raw milk for the kids but can't afford much so I add cultured pasteurised milk too. I have heard the boiling the pasteurised milk before cooling and culturing it makes it more easily digestible too but have never tried that. Apparently it changes the structure of the caesin to make it more knobbly (there's scientific for you - I knew all that education wasn't a waste...!) which also makes better yogurt. Might be worth a try if you are worried.

dhan said...

whether the difference between kefir and yogurt?
Which is better between them?