Kefir, kombucha, beer, wine, etc. I know you all know about beer and wine, some probably know about kombucha, and maybe a few of you have heard of kefir. I observed S make beer once, and it was a cool process, but also a rather large and lengthy feat. I'll save beer and wine making for another day. As for now, I'm obsessed with Kefir and Kombucha...
MILK KEFIR:
Right before I moved back to NB a little over 6 months ago, I bought some milk kefir grains from Cultures for Health. I honestly don't remember how I became exposed to and curious about milk kefir; there have been way too many Google searches and poo-obsessed conversations since that initial moment of awareness. Milk kefir is much like a loose yogurt in consistency with a larger probiotic profile. Click HERE to read more about milk kefir. One can buy milk kefir products at Kroger, HEB, and your local health food store. So, in usual fashion with me and my culinary interests, I immediately started researching how I could begin making milk kefir. If it can be bought, I WILL learn how to make it. So, I put on my mad scientist coat and began researching and buying tools.
Honestly, I don't feel like writing out the process to making milk kefir, but below is a great video from Cultures For Health on how to make milk kefir. Once you obtain milk kefir grains from a friend or rehydrate bought kefir grains, making milk kefir is really simple. Add kefir grains to milk and wait. Booya. Milk kefir can be flavored, consumed alone, added to smoothies, and a multitude of other applications. I added a couple of my own photos below the video.
CC tips and pointers: milk kefir grains love whole milk, raw milk (if you can find it), and NOT organic milk. I also strain my final product straight into the blender to whip it up to eliminate any separated parts.
(some of my own photos)
WATER KEFIR:
After milk kefir, and a recent switch to veganism for a bit, I got curious about water kefir! Click HERE to read more about water kefir, and buy water kefir grains HERE. Water kefir is great for those avoiding dairy. It can actually yield a product very similar to a carbonated natural soda. Fun, right?! Making water kefir was very frustrating to me when I first started as it was hard for me to tell when it was "ready," and what to expect, and why I wasn't getting carbonation. The information out there on water kefir was not always consistent and/or thorough. But, I recently came across this GREAT video which I think it covers most of the questions I had and mistakes I was making when I first started. I've had the best luck with making coconut water kefir, and it gets so fizzy! Just don't forget to alternate batches with sugar water so your kefir babies stay well fed. Check out this video and blog post on how to make water kefir...
CC tips and pointers: don't be discouraged by the first ferment! It won't be fizzy or look much different. Coconut water kefir makes the most fizzy product, and the grains prefer fresh non-pasteurized juice over pasteurized. Dried fruits are a good addition, as well. Air tight bottles are key; I like to use recycled Synergy kombucha bottles.
CC tips and pointers: don't be discouraged by the first ferment! It won't be fizzy or look much different. Coconut water kefir makes the most fizzy product, and the grains prefer fresh non-pasteurized juice over pasteurized. Dried fruits are a good addition, as well. Air tight bottles are key; I like to use recycled Synergy kombucha bottles.
(some of my own photos)
(I write the start day on my bottles with a dry-erase marker)
There are many websites loaded with information and blogs of people who are "kefiring." Cultures For Health is a great informative website. Also, check out youtube if you're a visual person. And, simply experiment with what works for you and your environment. You can always bring your questions to me, and I'll answer them if I can, or I'll lead you in the direction of where you can find an answer. These little kefir babies are pretty resilient little suckers. Just keep 'em fed, and you'll be fine. Have fun! Kombucha tails up next...
Keep it fizzy,
CC
Keep it fizzy,
CC
2 comments:
we had some kombucha passing around the neighborhood for awhile but I started getting canker sores and decided not to keep going with it until I could do some more research. I am super excited about your fermentation madness and now REALLY want to ride the kefir train!
Kefir might be easier on your canker sore problem as it's not nearly as vinegary as kombucha, hence my frustrations on never quite knowing if I had successfully made water kefir or not. Get some grains from me when you come down!
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