How to Make Kefir

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Kefir has become one of my latest obsessions and its myriad of benefits support my new addiction. Kefir is a probiotic which offers lots of nutrients and aids digestion.

 

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Kefir topped wth kiwi, goji berries, pepitas, chia seeds and homemade granola.

Another great thing about kefir is that it can easily be made at home using Kefirko. Kefirko is a glass jar which facilitates kefir-making with a top lid that allows airflow necessary during fermentation, a strainer lid that separates the kefir from the grains when you pour it, a squeezer to add fresh juice directly to the kefir and a swizzle stick to add the kefir grains and stir the kefir. The Kefirko set is truly amazing and makes kefir-making a breeze.

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I was curious to know more about how Kefirko started so they gladed provided me with more information on this small company. Kefirko was created by Marko Borko and Andrej Glazar, who hated the mess and struggle of making kefir at home without an easy to use apparatus. After almost a year of designing and testing, they released Kefirko on Kickstarter and then by Summer 2015 began selling them to the public.

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Kefir topped with pepitas, chia seeds, goji berries, sprouted buckwheat and shredded coconut.

They also created Kefirhood which allows you to connect with people in your city according to your postal code or zip who share grains for milk and water kefir (as well as starters for kombucha and jun). It’s easy to use and I can testify to that personally. It connected me with people in my area who were sharing milk or water kefir grains

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Kefir topped with pepitas, gojis berries, chia seeds, homemade granolas, crushed GinnyBakes sweet cinnamom love cookies and peanut butter.

How to make milk kefir (serves 1-2):

Ingredients:

Directions:

  1. Add grains in the Kefirko jar. Fill up the measuring cup om the lid to the first mark for 1 serving and to the second mark for 2 servings. Then pour in the milk. Once again filling it up at the first tactile marking is enough for one serving and the second marking is enough for two servings.
  2. Unscrew the top of the kefirko strainer lid to allow circulation into the container, which is vital for fernentation. Leave it at room temperature like this for 24 hours. The liquid will become thicker.
  3. After about 24 hours, the process of primary fermentation should be over. At this point, firmly close the jar and shake it to mix the kefir.
  4. At this point you may pour some kefir into a cup or bowl using the convinient strainer lid which keeps the grains from pouring out. You may enjoy it now if desired! However, sealing the lif and storing it in the fridge for another 24 hours adds the full spectre of probiotics to the kefir. More probiotics equals a healthier gut so this is a great tip! Keep refrigerated and consume within a few days.

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I personally don’t have just one favorite way of enjoying kefir because it is sooo versatile and delicious in various forms. I love it in the morning as a kefir bowl with sweet or savory toppings, as a substitute for milk in my cereal, added to my smoothies.. The versatility of kefir doesn’t end! Kefirko also includes a recipe book with the kit and all the recipes look delicious, from muffins to cakes to popsicles.

I have recently started experimenting with savory kefir bowls. Let me tell you, I love the savory toppings with the tart kefir taste. Add your favorite roasted veggies, herbs, a drizzle of olive oil and a pincj pf salt and you’re good to go! You need to try a savory kefir bowl! IT’S. SO. GOOD.

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Kefir topped with roasted red peppers, sweet potatoes and pumpkin, toasted pumpkim seeds, parsley, olive oil and a pinch of pink himalayan sea salt.

If you’ve never had kefir, it’s actually quite similar to yogurt except that it is more liquidy, which makes it drinkable on its own, and that it has more probiotics! Given all it’s digestive benefits, kefir is a great addition to a healthy lifestyle and Kefirko is the perfect apparatus to make it in with ease!

Have you tried kefir? What’s your favorite way to enjoy it?

happy cooking,

Sarah

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