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How To Make Kefir


  •  Acquire kefir grains. There are separate grains for both milk kefir and water kefir (I only have experience with milk kefir, so that's what I'm going to focus on here). These grains are a culture of bacteria and yeasts that break down the milk and make nutrients more accessible to our bodies. They look like rubber cement boogers (What? I couldn't have been the only one that made those in elementary school?).
  • Fill a mason jar with milk. Add in the milk kefir grains.
  • Set the jar on the counter and leave it out at room temperature to culture for twenty-four hours.
  • At this point, the entire jar can be put into the refrigerator until you're ready to drink the kefir. When you're ready, simple dump the contents of the jar through a fine, mesh strainer. Use the back of a spoon to gently smoosh the cultured kefir through the strainer, while reserving the grains.
  • The liquid kefir can be utilized in a variety of ways; the grains will go into the next jar of milk for culturing! And so the cycle continues.
    We have found that our favorite way to drink the kefir is in smoothies. It acts as a great yogurt or milk substitute. It’s very easy to just drink the kefir straight, like you would milk. Or even with a little bit of flavoring and sweetener (it’s delicious with a dash of vanilla extract and a teaspoon of maple syrup!)