Kefir

[Janeybell]

I read kefir is good for you - anyone use it and what can you make to make it taste nicer - how much do we need to take

Basically any info on it

[ANewMe2022]

Leverette and Davycrocket had a good old chinwag about this the other day, hilarious, although I don't think it was meant to be ! How to make Kefir is on there...xx

[BadHare in reply to ANewMe2022]

You're still laughing at me?

[ANewMe2022 in reply to BadHare]

Yup, soz, it still makes me grin - hope you don't mind ...xx

[Zest]

Hi Janeybell ,

Welcome to the Healthy Eating forum. This is an informative article all about Kefir:

authoritynutrition.com/9-he...

Hope that is helpful - and there are instructions towards the bottom of the article on how to make it yourself.

Zest

[Ninn]

I saw kefir featured on the BBC Trust me I'm a doctor prog. They had three groups of people eating difr groups of food to see which increased the population of flora in the gut. The wider variety and more u have the better your health. One took the commercial drink pits, one food rich in inulin and 3Rd kefir, which was by far the best, followed by diet. I have seen it at one sainsb branch. It was described as requiring some getting used to, prob like a stron yogurt as it is a fermented product.

[BadHare]

I eat 300-400mls a day, sometimes more.

I like the taste as it is, but feed it with chopped fresh & dried fruit, linseeds, chia seeds, & sometimes nuts, then leave it for several hours for a second fermentation. It seems to like organic lemon zest & chopped lemon best.

I always make it with organic milk so as not to kill the bacteria with animal antibiotics.

It is thicker, like single cream, if made it with full fat milk. The slightly sharp taste makes it nice with too sweet foods, such as mince pies. However, it's more alive when made with semi-skimmed, due to the increased sugars which feed the bacteria.

Sometimes I let a batch ferment long enough to become kefir cheese, then use it on salad with black pepper & a little cayenne or fresh basil, or make oat pancakes instead of using cottage cheese. If & when it separates, I always drink the whey as this contains the water soluble B vitamins.

chriskresser.com/kefir-the-...

chriskresser.com/heal-your-...

chriskresser.com/vitamin-k2...

Making it is about as easy as making a pot of tea! The most important things to remember are keeping it alive by feeding it with fresh organic milk, & maintaining a happy temperature.

[Jan810]

Hi, my children don't like the taste. I don't mind drinking it as it is. I make it into a smoothie for them by using the kefir and some strawberries, a bit of honey to make it a bit more palatable and they love it.

[BadHare in reply to Jan810]

It makes nice lassi ~ the drink served in Indian restaurants. Add a little tinned mango puree, or finely grated apple & fresh mint. Let it ferment with a tight lid, & it becomes slightly fizzy.

[Jan810 in reply to BadHare]

Mmmm, it's making my mouth water thinking about it. That sounds great, ill have to try it. Thanks

[BadHare in reply to Jan810]

If your children are a suitable age, it could make a good microbiology project for the school holidays. They might be more keen on drinking it if they've fermented their own.

[Jan810 in reply to BadHare]

Honestly, I've never made my own, I find it quite daunting. It would be SO much cheaper and less time consuming travelling to get it making it myself. But thank you, maybe one day who knows....

[BadHare in reply to Jan810]

It's really easy to make, no fancy equipment needed. You can use ready made kefir added to organic milk. Leave it somewhere warm, & it's ready in a day. In summer, it takes 6-8 hours.

[Jan810 in reply to BadHare]

Thanks :). Hopefully one day I will work up the courage to try making it myself

[Jan810 in reply to BadHare]

What kind of bottle would I make it in? And how much kefir to how much milk. I'm on my last bottle of kefir, so I think I'll try it tonight.

[BadHare in reply to Jan810]

I use passatta bottles or kilner jars, but you can use the bottle the milk comes in.

Add 500mls of kefir to 1500mls of organic milk, & leave somewhere warm for 12-24 hours. If you want it ready faster, use a litre of milk.

If you buy a 2l bottle of milk, pour 1/4 (500mls) out, & top the milk bottle up with the kefir. Put the lid on tight, & mix gently, then leave in a warm place such as an airing cupboard. Tip the bottle gently when you remember, as the kefir incubates fastest at the bottom.

I haven't got an airing cupboard, so in winter, I used to put something thick such as a towel, on a radiator, & put the heating on very low, so the radiator's just warm to touch. I've also left the bottles standing in a pan or sink of warm water, & topped it up with warm water when it cools. Just right is baby bath, or baby food temperature. It seems warm enough in summer, to incubate without help, & ferments quickly.

I have an espresso machine, & found the cup warmer is just the right temperature to incubate my kefir when it's on standby.

UPDATE: kefir grains float to the top, so they need a little gentle agitation every few hours to make sure the top doesn't dry out in warm weather.

[Jan810 in reply to BadHare]

Thank so much for your help. I shall go find something to make it in and give it a try tonight :). Thanks

[BadHare in reply to Jan810]

Any kind of jar or bottle will do, as long as it's clean. A jug is fine, but I'm clumsy, so don't trust myself with large quantities of liquid & no lid.

Hope you have happy kefir in the morning!

[mommyO]

I just mix it with organic berries and sometimes a little low sugar granola. Voila!

[BadHare]

I've started using organic gold top, & my first 10g grains have turned into 200g tribbles.