Previously I made Water Kefir and now I focus on Milk Kefir.
At one point I bought milk kefir grains (back in 2021/2022) and made milk kefir but at that time, I was not really into drinking this probiotic.
It had to be made everyday since it is harvested every 24 hours. I ended up with more milk kefir than I could consume and towards the end, I had kefir that over fermented (because the microbes multiplied and became very active). So I stopped.
But I am rediscovering milk kefir as I learnt about its health benefits.
Now, where do I start? OK, let's start with a jar of already fermented kefir.
The kefir grains float to the top of the jar, propelled by the effervescence created by carbon dioxide in the milk.
The kefir is then strained to remove the kefir grains. I put a plastic strainer over a big jug and poured the fermented milk into the strainer.
To start another batch, collect the kefir grains and put them into a glass jar (that can accommodate one liter of milk).
Then pour one liter of full fat milk into the jar. Generally, one tablespoon of kefir grains to one liter of milk.
Just pour the kefir into a glass bottle and store it in the fridge. If the kefir separates, just shake the bottle to homogenize it.
My tastebuds have changed so radically that I can accept (and enjoy) the taste of kefir. It is tart and creamy (buttery even), with a light yeasty aroma.
What if you don't want to make kefir everyday? If you want to take a break for say, two or three days, simply place the grains into a small bottle.
Then simply store the container in the fridge and it should be good for 3-4 days. When you are ready to make another batch of kefir, just strain the milk to retrieve the kefir grains (throw the milk away) and put the grains into a glass jar and pour fresh milk into it. Let stand for 24 hours and you get another batch of kefir.
Or if you want to make kefir on alternate days. After you strain the kefir, do like usual - put the grains into a jar, pour in the milk and instead of letting it ferment, store the jar in the fridge for 24 hours. The next day, take it out to stand for 24 hours to ferment. Then simply repeat the procedure.
Besides fermenting milk, I have also started fermenting vegetables (besides kimchi). This is a jar of sauerkraut made with cabbage, carrots and onions. I left it to stand at room temperature for 5 days before storing it in the fridge. The veggies were sour and not too salty. Very good eaten with steak.
Good morning! Thanks for sharing these health tips. They are very useful and important. I love to eat kimchi, yoghurt and raw garlic. Enjoy your weekends with your family!
ReplyDeleteGood morning! Good to know you are eating some fermented foods. I also enjoy raw garlic. I had a good weekend, thanks!
DeleteOh, thanks for the details. I have not tried drinking kefir yet though I like the sound of your description of this milk kefir.
ReplyDeleteYou can try the Bright Cow brand that is available at Aeon. I used to love the mixed berries flavor.
DeleteAh, I did try the bright cow kefir after reading about it from your articles. I thought it was yogurt hahahahaha, didn't get it into my head that it is kefir.
DeleteGlad you tried it :)
DeleteCan milk kefir be bought from stores outside and not homemade? Are those with lactose intolerance able to drink milk kefir? How different it is from yoghurt?
ReplyDeleteCan. They are sold at some supermarkets. You can check at the chiller area where they put yogurts. The microbes eat the lactose in milk and therefore fully fermented milk does not contain lactose. I have lactose intolerance but have no problem consuming kefir and yogurt. Kefir has something like 50 strains of beneficial bacteria/yeast while yogurt contains maybe about 7 or less.
DeleteAiyo, the steps like so complicated, although I really thought I should start to consume probiotic. >_<
ReplyDeleteNot complicated lah. When you received the kefir grains, just put it into a bottle with milk, leave for 24 hours. Then strain it and repeat the process. Of course, there's the washing up that needs to be done.
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