A couple of people replied to my post about making your own kefir. I was given some grains (which are actually more like a dollop of soft cheese) by a friend although ordered hers originally from a website. Sorry she can't remember which one. They come in a small amount of liquid apparently and with instructions.
Once you've got your first batch of kefir you use a non metal spoon to remove the grains to a container with a lid, not a metal one. Add enough whole milk to generously cover them but leave some space for expansion i.e. don't fill with milk right up to the lid. Put the container in the fridge to "go to sleep".
When you've used up your kefir you make more by taking the grains out of the milk with a non metal spoon and putting them in a bowl. Add fresh whole milk - I make enough to last me several days- cover the bowl and leave them out of the fridge for 12-24 hours. Unless the weather is hot I do about 24 hours.
You then remove the grains from the mix (I use a plastic sieve) and put them back in the fridge in fresh whole milk to repeat the process.
Keep your kefir i.e. the liquid the grains were in, in the fridge.
It's better just to have a small amount maybe a couple of spoonfuls at first until your gut gets used to it then you can build up. The more kefir you make the bigger the blob of grains gets so you can give some away to friends after a while.
I take my kefir every day with my vitamin D as that needs something fatty to be absorbed properly. I intend to get some vitamin K2 to take at the same time.
The kefir certainly helps my colitis and hopefully is strengthening my bones.
There have been some interesting features on Radio 4 recently about the benefits of other fermented food.
By the way if anyone doesn't take dairy you can make kefir with coconut milk apparently.
Ruth
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