How to prepare kefir at home

In this article you'll learn how to make your own kefir at home. For the preparation of kefir needed: a bulb of kefir2 glass jars, a saucepan, a colanderwhole milk.

  • A bulb of Kefir: we need at least a small bulb feeding kefir to go until it grows and we start giving a daily amount of fermented milk. We can get it from a friend who already has in some vegetarian restaurants we might sell or provide, there are also online groups or forums where you can find people that give kefir and there are pages where you can buy it too.

Making Kefir. Photography by David Niergarth.  Creative Commons Licence.

  • Two glass jars: one of the jars will help us to save the bulb with your kefir milk and other milk will keep longer have fermented for our consumption (kefirada milk). 

  • A bucket or a small pot: brew kefir and fermented milk obtained, should be a little wide, to fit the strainer. 

  • Strainer: is recommended to use a silicone strainer silicone because aluminum could release a substance that intoxicated bulb kefirada kefir and milk. They are currently selling the silicone strainers that work magnificently for this use. 

  • Whole milk: it is not recommended to use skimmed or semi-skimmed milk, and if possible much better if it's organic whole milk. Currently some brands sell good quality of organic milk and affordable. You can use milk from cows, sheep or goat according to your tastes, as we saw in the section on the characteristics of kefir article, each milk will give rise to a type of kefir with somewhat different properties in composition and taste. 

Kefir feeds milk, which means that to keep it alive should always be in a jar with milk. The amount of milk will vary depending on the size of the bulb and grows like kefir as is bigger need more milk. 20 grams per 1 liter of milk bulb is needed and will always leave a free space in the jar of about 1 centimeter for the fermentation process to occur properly. 

Kefir bulb support with troubles at higher temperatures of 30º and does not survive at temperatures below the freezing point.


Steps for the preparation of kefir

  1. Depending on the ambient temperature in the fermented milk have 24-48 hours. We know that milk is fermented through its appearance, is formed inside the jar a white-yellow milk serum and solidifies taking a slightly more liquid that a yogurt texture. 

  2. Shake well before colarlo jar to be well kefirada emit milk residues. 

  3. We now proceed to strain the kefir, as see in the pictures. The bulbs should be as clean as possible of milk. 

  4. Once a month or when we have outstanding brew kefir for many days, we can leverage to make a clearance of the bulbs with a little mineral water to help get rid of milk residue. It is not essential but is a way to keep fit our kefir. 

  5. Once strained, relocated bulb kefir in your jar and add enough milk. 

  6. We keep the jar in a dark, warm place in our kitchen, in a closet, for example ... but let's not forget it, go checking the fermentation process (we can remove every 6-8 hours to improve the process) and when the milk is in the optimum fermentation or it slipped and we start the process or store it in the fridge to slow the fermentation process and strain a few days later.

  7. keep the kefir milk for our consumption in the fridge. The kefir milk contains traces of kefir so it will continue the fermentation process to be even more slowly in the fridge.

Making Kefir. Photography by David Niergarth. Creative Commons Licence.


To consider

If we are to be able to draw a few days without kefir is best enter without first washing to retain traces of lactic acid in a jar with water that has previously been boiled and stored in the refrigerator at no less than 5ºC temperature, keep it in good condition up to 20 days. 

As for its taste and degree of fermentation, keep in mind that the more hours we most kefir fermented more and more acidity and alcohol will have and also be higher its astringent properties. For example, if we have problems with constipation it is best that kefir is not too much acid, and conversely, if we need alleviate diarrhea a kefir with a higher degree of acidity will be the best.

Article written by Shauri.