How to make kefir

Kefir is a unique and popular fermented drink. While it can be bought in shops, many people are unaware of how easy it is to make kefir at home. Here, you will find everything you need to know about kefir, including how to make your own from scratch and different ways you can include kefir in your weekly menu and meal plans with HelloFresh.

What is kefir?

Kefir is a drink-yoghurt hybrid that is made from the fermented milk of goats, sheep or cows. It is said to have Turkic and North Caucasian origin and translates into English as “good feeling”. Many compare kefir to Greek yoghurt due to the slightly sour flavour and fermentation process involved. However, you will find that kefir generally has a much thinner texture than Greek yoghurt. Many kefir fans suggest that a lot of people drink kefir regularly for the probiotic health benefits, as the milk drink is packed with healthy gut bacteria.

How to make kefir

Due to the suggested probiotic benefits of kefir, kefir is a great addition to your diet. You can buy kefir from the supermarket or try make your own homemade brew if you’re feeling adventurous in the kitchen. Read on to find out more about making your own kefir drink.

How to grow kefir grains

The key ingredient of kefir is the kefir grains. The grains hold the bacteria and yeast that help to ferment the drink. If you know someone who makes their own kefir, ask to borrow some of their grains as they constantly grow and multiply. Alternatively, you can purchase kefir grains, but they may need a little time to “grow” before you can make your kefir. Many people suggest covering them with a little milk and leaving them for up to two days until the milk sets. This will ensure that the grains are in the best shape to start making homemade kefir.

Making kefir at home

Once you have sorted your kefir grains, you’re ready to begin the fermentation process. Add half a teaspoon of your grains into a jar, in addition to approximately a pint of milk, depending on the size of your jar. There should be around 2 cm headroom left in the jar, then set to the side to ferment for 1-2 days. 

You will know your mixture has become kefir when the liquid has thickened into a more yoghurt-like substance. It may appear set or separated in some places, which is normal for homemade kefir. To stop the fermentation process, strain the kefir by pouring the mixture through a sieve. This allows you to separate all the grains from the kefir drink. Your kefir is then able to be consumed straight away, but make sure to keep it in the refrigerator and consume it within two days.

Kefir-based recipes

Kefir is commonly used in baking to bring extra moisture to cakes. Simply replace the milk in your favourite cake recipe with some kefir. Kefir is also perfect for drizzling over salads or as a refreshing dip with falafel. You can also mix kefir into dressings, for example, as a replacement for mayonnaise in this Herby Chicken & Cheesy Veggie Couscous. 

If you’re looking for an early morning boost, mix kefir with some bananas and fruits for an energising start to your day. Or pour homemade kefir over your favourite cereal as a milk substitute, giving it a tangy, healthy boost.

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