Milk kefir is a fermented milk drink, a bit like a thin, tangy curd you can drink from a glass. It is made with kefir grains, which are not grains at all. They are small, rubbery, cauliflower shaped clumps of bacteria and yeasts living together. Put them in milk, leave them for a day, and they turn the milk into kefir. Look after them and they keep going, and they slowly grow.
What you need
Kefir grains, a clean glass jar, a plastic or steel strainer, a spoon, and milk. Regular cow or buffalo milk works. Many people use full fat packet milk, boiled and cooled to room temperature. Do not add grains to hot milk.
The basic routine
- Put the grains in the jar. A tablespoon of grains is a good amount for about a glass or two of milk.
- Pour in the milk. Leave some space at the top.
- Cover the jar loosely with a cloth or a lid that is not screwed tight, and keep it on the counter away from direct sun.
- Wait. In most Indian kitchens it takes around 18 to 24 hours. In summer it can be ready sooner, in a cool winter it may take longer.
- When the milk has thickened and smells pleasantly sour, strain it. Stir gently with the spoon to help the kefir pass through and leave the grains behind.
- Put the grains into a clean jar with fresh milk and start again. Refrigerate the strained kefir and drink it within a few days.
How to know it is ready
It should be thicker than milk, smell tangy and a little yeasty, and taste sour. If you see it separating into curds and clear whey, it has gone a bit far. It is still usable, but strain sooner next time or use more milk for the same amount of grains.
Things that trip people up
The first few batches may taste odd or stay thin. Grains that have travelled by courier often need a few cycles to settle in. Keep going and it usually sorts itself out.
Heat is the main variable. If your kefir keeps over fermenting, move the jar to a cooler spot or use more milk.
Taking a break. If you are travelling, put the grains in fresh milk in a closed jar in the fridge. They slow right down and will usually be fine for a week or so. Expect the first batch after that to be a little off.
Too many grains. As they grow, you can share some with a friend or simply use a smaller amount each time.
What to do with it
Drink it plain, blend it with fruit, or use it in place of buttermilk or curd in recipes. Some people like it with a pinch of salt and roasted cumin, much like neer mor.
One honest note: if you have a weak immune system, are pregnant, or have any health condition, check with your doctor before drinking fermented foods regularly. And as with any food, keep your jars and utensils clean.
You can find kefir grains in our store, along with the rest of our Dairy and Probiotics ranges.
Related: Kefir Grains | Dairy Products | Probiotics