If you have no idea what kefir is , check out my previous post on Kefir - The Rediscovered Health Food. If you would like to try making kefir at home, here is a fairly easy step-by-step method to start making your own Kefir drink from live Kefir grains.

1.) First, you need to purchase live kefir grains. You can get it at certain health store. I like this Kefir Starter Kit by Body Ecology Diet As soon as you receive your Live Kefir Grains, empty contents into a pint or 1/2 liter GLASS jar. It is believed that plastic or metal containers are not good for making kefir as harmful chemical reaction is possible. Alternatively, you can use stainless steel or wooden containers.

2.) Give your kefir grains a wash with some fresh milk. Strain the milk out and discard the milk. Do not rinse or “clean” your Kefirs with tap water! Tap water contains chlorine and fluoride and can KILL your Kefir critters. Personally, I like to “bathe” my Kefir babies in milk only and just discard the milk bath. If you don’t like the idea of waste, cats, dogs, and plants love Kefir-milk!

3.) Place your kefir back into the glass jar, and pour in 1/2 a cup of fresh milk. Kefir thrives on almost any kind of milk: cow’s milk, goat’s milk, cream, soy milk, almond milk, coconut milk, and even water. Lightly seal the jar. If you have a mason type jar with a screw-top, then don’t tighten the top tight, you want to let any gas build-up escape from the jar. If you don’t have a jar top, then place a saucer or plate over the top of the jar. Then leave it alone for 12-24 hours.

4.) After about 12 hours you will notice a creamy, foamy curd building up and starting to separate from the whey (the watery part).

5.) When the curds are about 1/3 to 1/2 formed (anything between 12-24 hours depending on ambient temperature), it is time to strain the kefirs. First shake the kefirs, curds and whey vigorously, to slightly homogenize the mix. Pour the brew through a “food grade” plastic or stainless steel strainer with approx. 1/8 inch mesh into another glass container. You don’t want too fine a mesh because the curds will clog the strainer and nothing will pour through.

6.) Vigorously shake and/or tap the strainer and most if not all the curds and whey should pour/fall through into the glass container. You will see the grains left remaining in the strainer. Return the Kefir critters back in the first jar, pour back 1/4 of the curds and whey, and refill the jar with 1/2 cup of fresh milk. You are now ready to make tomorrow’s batch of Kefir.

7.) Lightly seal (to allow gas to escape) the second glass container with the strained curds and whey and place in fridge to “mature”. Some people drink their Kefir right away, some people like to wait 24 hours, some people wait one week - two weeks. That is solely a matter of personal taste. The longer you wait allows the Kefir to eat all the lactose in the Kefir drink, but bear in mind the Kefir gets more sour as time passes. You should also bear in mind a by-product of Kefir process is anything between 0.2% and 2% alcohol. The longer you wait the more alcohol is made by the Kefir.

8.) When you’ve finished your Kefir chores for the day, don’t forget to thoroughly wash clean your work area and all your utensils to avoid any cross contamination. Some people even use disinfectant and/or scalding hot water, but that’s up to you.

9.) Repeat this process for 2 days exactly. On the third day increase the amount of milk to two cups. Repeat for 3 days. On day 7 increase to 3 cups milk. Repeat for 3 days. On day 11 increase milk to 4 cups. Repeat for three days. If your kefir grain grows too much, give away some to your family and friends and let them experience the goodness as well.