Kefir is a cultured milk drink originating from Russia. Kefir is made by fermenting milk (whether cow, goat, or sheep milk) using either yeast or bacteria. With its sour and creamy taste like yogurt, kefir is praised for its probiotic benefits. Kefir can be easily made at home, but initially you'll need to buy "kefir seeds," which are tiny lumps of yeast and bacteria mixed with protein, sugar, and fat. These seeds can be used continuously if cared for properly, so they can be used to make kefir every day. Fortunately, learning how to care for kefir seedlings doesn't take long and requires a lot of effort.
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Step 1. Buy kefir seeds
There are several ways to get kefir seeds. The cheapest way is to ask for excess kefir seeds from a kefir hobbyist in your area. Anyone who regularly makes kefir will always have excess kefir seeds because yeast and bacteria grow quickly. They are usually willing to give you some kefir seeds cheaply or for free. Another option is to buy kefir seeds either at a health food store or a specialty store that sells culture ingredients.
Step 2. Place the kefir seeds in a glass or plastic jar
When you receive the kefir seeds, you can wash off the solid fat stuck to the seeds if you want, but don't use chlorinated water (don't use tap water). Chlorine can kill microorganisms in the seeds. Place the kefir seeds in clean jars.
Do not use metal utensils to hold kefir seeds because these materials adversely affect the health of these microorganisms. Use only plastic utensils
Step 3. Fill the jar with milk
The exact ratio of milk to kefir grains isn't very important, but a general rule of thumb is to use 1 part kefir seed for 20 parts milk. Milk provides food for yeast and bacteria, and will keep the kefir grains healthy and active. Do not close the jar too tightly, and place it at room temperature for 12-24 hours.
Step 4. Take the kefir seeds from the milk
After 12-24 hours, use a plastic spoon to scoop out the kefir seeds, which will float to the surface of the milk. Place the seeds in another clean jar. The milk that has now turned into kefir, is ready to be consumed immediately or can be stored in the refrigerator.
Step 5. Pour the milk into a jar containing the kefir seeds
The simplest way to care for kefir seeds is to use them regularly to make kefir. By pouring more milk into a new jar, you can make a new kefir within 24 hours, after which you can take the seeds. Repeat this process over and over again to keep your kefir seeds healthy and active, and you'll have a steady supply of kefir.
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If you don't need that much kefir, you can still keep the kefir seeds healthy by soaking them in milk and then placing them in the fridge. You don't need to add a pitcher of milk every day, but just pour a serving of old milk and then pour new, fresh milk on top. Do this every day so that the microorganism gets enough food to stay healthy.
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You don't have to worry about the milk getting spoiled, even if you put it in the fridge. The yeast and good bacteria in the seeds will grow rapidly in the milk so that the bad bacteria do not have time to breed.
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Step 6. Store the kefir seeds in the refrigerator if necessary
If you're going on a long trip and can't add fresh milk to the jar for a few days, put the jar in the refrigerator. This will slow down the growth of microorganisms, and fresh milk is enough to add once a week. However, do not leave the kefir seeds in the refrigerator for more than 3 weeks without adding fresh milk or powdered milk because this can make the seeds unusable in the future.
