What Is Kefir?
Kefired milk (or Kefir; said as ke-fear), is the fermented dairy* product made from adding Kefir grains** (which are also known as Kefir; see picture above which shows kefir’s cauliflower-like appearance) into milk to ferment. The Kefir grains are a symbiotic culture of bacteria and yeast which exist on a structure of polysaccharide, protein, amino acids and lipids. Kefir grains ferment milk to produce a probiotic milk, similar to yoghurt. Kefir is another beneficial probiotic/cultured/fermented food which you may like to try adding to your diet. It’s relatively inexpensive and so very easy to make at home. And you don’t need any special equipment!
Some things to know about Kefir:
- How To Make Kefir
- How To Store & Ripen Kefir To Reduce Lactose
- Kefir Fermented For 24 & 48 Hours
- *Kefir is a dairy product so those who are sensitive to dairy please take caution.
- **Please note, Kefir ‘grain’s’ are not cereal grains at all, nor are they similar to cereal grains in anyway.
- Kefir is gluten-free.
This is a really delicious way to eat kefir! If you’re new to kefir you may like to try this simple recipe. This recipe also disguises the taste of kefir somewhat, which can take a bit of time to get used to. Like all fermented foods, starting with a small amount at first is best.
Recipe: Homemade Organic Kefir with Lemon Zest & Raspberries
- 1/2 C. to 1 C. of kefired milk (made from organic milk)
- raspberries, fresh or frozen (I used frozen to chill my kefired milk)
- lemon zest, (best from an organic lemon, otherwise gently scrub a non-organic lemon to help remove the wax coating)
- B-grade maple syrup/honey
Pour the kefired milk into a bowl, add the berries, lemon zest and a drizzle of maple syrup or honey. Enjoy!