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Kefir - savoury and sweet.
October 30, 2009 |
*** UPDATE: The winners of the draw are Shoba and KK.
L will receive a packet of Yogourmet to replace the yogurt culture that she lost.
ke·fir (k?-fîr’) n.
A creamy drink made of fermented cow’s milk that originated in the Caucasus region.
[Russian, probably ultimately from Old Turkic köpür, (milk) froth, foam, from köpürmäk, to froth, foam.]
KEFIR vs. YOGURT
If you like yogurt you will surely enjoy this. Kefir is like thin yogurt or buttermilk, but much easier to make. Getting hold of the right yogurt culture and ensuring that the end result “sets” at the right temperature can be a big pain the rear (read my saga here), but even a three-year old can make kefir.
It’s also got more health benefits. Kefir has a much broader microbial spectrum of probiotic bacteria than yogurt.
Yogurt contains transient beneficial bacteria that keep your digestive system clean and provide food for the friendly bacteria that already are present. Kefir actually helps to colonize your intestinal tract — a feat that yogurt cannot match.
Additionally, Kefir contains several major strains of friendly bacteria not commonly found in yogurt: Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces Kefir and Torula Kefir, which help balance the intestinal flora, including promotion of beneficial yeast in the body by penetrating the mucosal lining. They form a virtual SWAT team that housecleans and helps strengthen the intestines. (Source)
It’s also more suitable for those with lactose sensitivities, as unlike yogurt, the lactose in kefir is digested by the time it is ingested, and some of the proteins have been broken down.
With yogurt you need to inoculate warm milk with the culture and ensure proper temperature control. With kefir, just dump the kefir culture in room temperature milk and stir. Twelve to 24 hours later, it’s ready.
The best part?
If you use dairy milk (with lactose) the kefir culture keeps growing. After a month of receiving the culture, it had doubled in volume. You can distribute it to friends and neighbours, freeze-dry it, or just eat the grains.
You can make kefir with non-dairy milk like soymilk or coconut milk and it will turn out fine, but it will fail to maintain its fermenting abilities with subsequent uses. It will also stop growing.
MAKING KEFIR
Here’s what you need.
Kefir grains/culture. (One tablespoon for two cups milk)
I got mine from Marilyn The Kefir Lady.
Milk (I used low fat organic.)
2 non-metal containers with lids
I use Pyrex glass measuring jugs with a spout. That makes pouring a breeze. For the lid I throw a cotton tea towel on it and then a plate.
A non-metallic strainer that fits or is smaller than the mouth of the container.
Something non-metallic to stir.
Plastic or wooden spoons. I use chopsticks.
See a theme here? Everything must be non-metallic. If you stick a steel spoon in there it’s not the end of the world, but avoid it.
Put the kefir culture in one of the bowls, add the milk. The milk should be room temperature or from the fridge, not warm. In the beginning, you may need 2 tbsps kefir grains per 2 cups of milk, later you may need half the amount of culture. Stir with the chopsticks, cover and keep at room temperature for 12 to 24 hours. Stir once more halfway through if you remember.
When you see the whey separate from the curds, it is done. As you keep making this, adjust and add enough kefir grains to give you kefir in 12 to 16 hours at between 70 to 90 F - whatever the temperature is inside your home.
Strain the kefir into the second container and wash the first one. Then dump the kefir grains back into the first one and start over.
Everything you want to know about making kefir is at The Kefir Lady’s site.
KEFIR - SAVOURY AND SWEET
Kefir can be used just like buttermilk. To get its full probiotic benefits, it should be consumed uncooked.
Savoury Kefir- Blend with grated ginger, green chillies, salt, ice and minced curry leaves.
Sweet kefir - Blend with fruit. I used mango, pomegranate, saffron and almonds.
KEFIR CULTURE, ANYONE?
I’m back to being 100% vegan. I will donate my kefir culture to two readers. Since it is not advisable to mail edible items across international borders, I will only mail it within the United States - free of charge. If you live in the U.S. and are interested, let me know in the comments section with a valid e-mail address. If there are more than two requests, I will draw lots to pick names.
Have a great weekend.
- bee
Almond, Chillies/Peppers, Curry leaves, Dairy/Cheese, Ginger, kefir, Mango, milk, NUTRITION, Pomegranate, Saffron, vegetarian recipes
Wow !! I love Kefir and have been consuming it regularly. Yes, making curd is such a pain and I have stopped doing it, not to mention winter is already creeping in. Something at room temperature..Just love the idea of it. I am sure many would want the culture.Hopefully, I will get the pick.Thanks.
Have only heard of kefir lime / leaves.
So, does this set just like regular yogurt?
I re-read ur yogurt making saga, I used to struggle too.. but…I recently borrowed some ‘good ol’ Indian’ dahi starter from my neighbor, now I set my own and manage it quite well. YAY!
Hey Bee,
I love Kefir but have never tried it at home. It should be interesting to try.
Thanks !
Mala
Hi Bee, I have lost my yogurt culture from India, and haven’t found another suitable one yet. I wouldn’t mind trying my hand at kefir.
Hi bee:
I am regularly buying kefir in wegmans for some months now, since my lil son has low good bacterial ct. I couldn’t take it as such really, lil thick to my taste, so i dilute and add those curryleaves, ginger and green chillies (everything crushed in mortar and pestle).. and it helps too, and find it to tolerate since i am lactose intolerant. I would definitely happy if i am picked.
Thanks
K
Me, me, me Bee. I love and enjoy all kinds of yogurts and would love to give this a shot.
*keeps fingers crossed*
–altoid
Hi Bee, good to see you blogging again.
Bee good to see you back.
Some good information and pretty pictures. I am a real non dairy person (not vegan, but just don’t like most of the regular use kind of dairy).
I’ve been wanting to start making kefir since I located a goat dairy where I get good UNpasteurized milk that still has all the good probiotics. Hopefully I’ll be one of the lucky ones and can end my search for grains and start searching for a local source of sheep milk for cheeses and kefir from two GOOD sources. Thank you and wish me luck!
We HEART our kefir grains! They are our little friends that keep on giving :o) Love the taste over yogurt.
Would love to get my hands on the kefir culture…
-Subha
I did this for a while and then lost my grains when I went on a long trip. I think I left them outside..they would’ve been fine in the fridge. I don’t mind giving it a shot again so please enter me in the draw. I used to like drinking it like a lassi, mixed with rock salt, black pepper and lots of cumin powder. I like the sound of the ginger blend.
Never had kefir, i am one of those ppl who don’t like youghurt that much. I remember back home my family love to have cuds with the last bit of rice.
Love the way you have served them.
I’ve been meaning to get the Kefir culture for a few months now, don’t care for the store-bought one. Would like to enter my name for the draw.
Wow… went through the kefir lady link and it sounds very interesting. Amazing how many good things are out there that we have no knowledge of. Thanks so much for sharing this info. Your site has always been an interesting one to me. would love to try it…
Well, I make yogurt at home regularly and would love to make Kefir. Looks like you are going to have to draw lots here - would like to enter my name for the draw. Thanks for the offer!
Hey guys, I was just going through your link to yogurt maker which took me to amazon site. The price for that was listed for $199… did some research and looks like there are several makers with wide price range. wondering which one you have (price too)? I do not know anyone with a yogurt maker so if you could take some time to answer this post, i would truly appreciate it. Thanks much for your time!
salton. it cost us $20 at bed bath and beyond.
Thank you sooooooo much!!!!
Yes, the buttermilk plays a great role with lactose sensitivities, there is a choornam made by reducing buttermilk called “thayir chundi choornam” which was given to people who loose their villai in the intestines due to prolonged loose motion. This sweet and savory kefir looks intersting. Hmm…getting the culture from the neighbourhood is the practice here and we need to buy it in US ! And for yogurt after adding the culture to the warm milk if u keep the vessel in a hotbox, it helps ! Not sure how much this tip can help in US! Its nice to see you posting frequently Bee! I missed your posts badly!
Would love to get my hands on some. If chosen, I promise to pass the culture on two other readers who asked for it here.
Bee, I love mine with fruit , we make a kefir breakfast smoothie with greens and berries . I bought mine from a health store. I love the idea of spicing it up. I use it to make a simple raita incase Im short of yogurt.
thnks for this lovely post,..;-)
Did you already give away the kefir culture? I would love to have it.
I can’t participate, but I just wanna say that I love kefir
I suppose it would be possible to propagate it from whatever you get commercially in case you don’t have a source for a culture, right?
no, manggy, you need a culture. that’s what i think, but it’s worth trying.
[...] Kefir - savoury and sweet. [...]
[...] when I got picked by Bee for the Kefir Grains. On Monday, this package arrived at our doorstep thanks to Jai & Bee at Jugalbandi I dunked it in milk the moment we opened the package..OK,after taking the photo. Both Suresh and I [...]