December Recipe:

Raw Milk Kefir

There are two basic ways to make Kefir. You can use a starter culture. Or you can obtain live kefir grains that look somewhat like little cauliflowers. Some “mothers” (live grains) have been passed down through families and across nations. If done right, your kefir “mother” could be passed down to your great grandchildren. Kefir is slightly tart and has the consistency of a drinkable yogurt. Kefir makes a great breakfast drink. If you cannot find raw milk, use organic milk that is not ultra-pasteurized.

Kefir from a Starter

What You’ll Need:
1 quart of raw milk (you can also substitute the raw milk for homemade almond milk or coconut water)
1 packet of kefir starter

Pour milk (or almond milk or coconut water) and kefir started into a 1 quart Mason jar and let sit at room temperature (72 degrees) for 24 hours. It helps if your milk is at skin temperature to begin. After 24 hours, place in refrigerator and enjoy.

You can use 6 tablespoons of this kefir as a starter for your next batch. You can do this up to six more times before you’ll need to begin again with a new starter packet.

Kefir from live grains

What You’ll Need:
1 quart of raw milk
3 tablespoons of live kefir grains

Place grains and raw milk into a 1 quart sized Mason jar.

Cover and keep at room temperature for 24 hours.

Gently stir by “swirling” the jar in your hands a few times over the 24 hour period.

Strain the kefir through a cheese cloth into a clean Mason jar and place kefir grains (with some kefir still attached to grains) in a small jar.

Within a week create your next batch of kefir by using the grains in small jar and repeating the above steps. When the grains are removed and kept, you can use them indefinitely.