Many have asked how to make your own Kefir. I wanted to show you how easy it is:
What you need:
- A glass jar/pot or cup
- A plastic colander
- A plastic spoon
- A muslin cloth and elastic (to go around the neck of the glass jar)
- Kefir grains (obtained from a friend or bought on line)
- Milk- this can be milk if you use dairy- the best is raw milk if you are in a country that provides good safety standards for raw milk. Next is non-homogenised pasteurised milk (organic if possible). You can also use coconut milk. I have never tried it but have heard it is quite nice.
- Put your Kefir grains in the glass jar
- Pour your milk in
- Cover with the muslin and secure with the elastic
Leave 24 hours
- Pour the fermented milk into the colander and sift it with the help of the plastic spoon. Be gentle so as not to break the grains.
- wash the glass jar and pour the grains from the colander into the jar.
- Pour the new milk and put the muslin around the neck
Leave till tomorrow and repeat
NB** start with very small amounts. Probiotics are powerful and your body might react if you take too much. This is a case where “more is not better”. Start with a few spoons. Increase the amount until about ½ cup. Don’t take more than that.
* To pack it with a full dose of nutrients, you can add some nuts, and linseed (flaxseed in US), fruit, whatever you like to have in the morning. Some people make a milkshake out of it.
The difference between store bought Kefir and the one you make at home is that you know what went into it, which kind of milk, and nothing else. It is also more powerful in terms of probiotics.
** If you have just taken a round of STRONG antibiotics, you might need to supplement with more than just Kefir. The different kind of strains of bacteria that are needed to be replenished in the gut may not all be found in Kefir.
* In which case I recommend Bio-Kult as a tried and proven supplement. You only need to take it for the first month, then just have your normal food probiotics. Aside from Kefir, you can have sauerkraut, BeetKvas, Kimchi, and fermented vegetables.