Leave some milk in a dark cupboard to make homemade kefir

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Have you heard of kefir? A fermented milk drink that’s a cousin of yogurt, kefir is loaded with healthy probiotics. My husband started drinking it (from the grocery store) after having some intestinal problems. We soon learned that it’s easy and cheap to make at home.

Place the grains in a cup of milk and store at room temperature in a dark place for a day or two

Place the grains in a cup of milk and store at room temperature in a dark place for a day or two

I ordered some kefir “grains” on the Internet as a starter for making homemade kefir. The first step is to cover the grains, actually a little colony of bacteria and yeast, with about a cup of milk and put it in the cupboard to work its magic at room temperature for 24 hours. I had to do this process about four times with my newly arrived colony, to wake it up after its travels.

Strain out the kefir "grains" and use them as a starter for your next batch of kefir

Strain out the kefir “grains” and use them as a starter for your next batch of kefir

I strained out the starter and put it into a new jar of milk in the cupboard. The new batch will be ready in about a day or two, depending on how thick and tart I want it.

I blended in some mixed berries and a little honey and refrigerated my homemade kefir smoothie.

I’ll admit it took a leap of faith to drink it, knowing it had sat at room temperature in the cupboard for a day. People in Eastern Europe, though, have been preserving milk this way for centuries, so who am I to question it?

How was it?

Homemade kefir smoothie

Homemade kefir smoothie

My homemade kefir had a pleasant, mild taste and was thinner and less tart than the grocery store version. Letting it ferment for a longer time would make it more tart and thick.

I liked that mine had real fruit rather than strawberry juice concentrate, and my husband guessed there were more active probiotics (based on the taste) than were in the grocery store version.

Cheers.

 (Video link)

Have you tried homemade kefir?

Related content:

Make homemade kefir Beyond 101 Things: Make homemade kefir

Homemade kefir strip

MultiMEDIA Splice #15

MultiMEDIA Splice #15

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About Marcy

I blog about trying to get out of my comfort zone, completing 101 things in 1001 days (and beyond), and writing my memoirs. My book: Timid No More.

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3 Responses to Leave some milk in a dark cupboard to make homemade kefir

  1. Juliann says:

    I do believe I’ve tried kefir before, but am not sure I’d trust a drink I made. It reminds me too much of the science experiment we did in school as kids where we made blue cheese out of a paper cup with milk in it. I didn’t eat that, either.

    But yours sounds like it turned out yummy. Kudos to you!
    Juliann recently posted..Stingrays & Turtles – Grand Cayman IslandMy Profile

    • Marcy says:

      I am totally with you on being wary of milk that’s sat in my cupboard for a few days! I don’t think I could have eaten the blue cheese made in a science experiment either. (But, really, I eat a lot of things that I find it easier not dwell on how they are made. I once thought about making homemade vinegar, and it just sounded too gross to deal with.)

  2. Pingback: Year in Review 2015: Just When I Thought I Was Out | (Don't Be) Too Timid and Squeamish

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