The Oil Snob

                          How to Make Homemade Kefir 

       What is Kefir?

Kefir (pronounced kee-feer) is a cultured milk , similar to yogurt as they both have beneficial live  probiotics  . The cultures are called kefir grains ,which look like cauliflower curds. They feed off the sugar and lactose present in the milk . Probiotics are essential in maintain healthy gut flora -they are the good bacteria that work to build a infrastructure and fight  the bad bacteria which in turn strengthens you immune system . Kefir is also high in Vitamin B, calcium, & protein.

This could be my next guilty pleasure except without all the guilt . Flavored with one drop of  grapefruit essential oil and raw honey for a little sweetness, oh my is this so good!

Recipe:

• 1 cup of kefir
• 1 tsp of raw honey
• 1 drop of  grapefruit oil

Let's be real here , if this is going to be a staple in your diet then it needs to taste good , the sames goes for me as well. 

Is Kefir simple to make? 

 It's very simple. Add close a teaspoon of the kefir grains to a cup of milk, cover the glass, and let it sit out at room temperature for about 24 hours. I have a space in my cabinet set aside for my kefir. During this time, the healthy bacteria and yeast in the kefir grains will ferment the milk, eating the lactose and sugar present in the milk preventing it from spoiling while transforming it into kefir. You can make a new batch of kefir roughly every 24 hours (the temperature of your kitchen can affect the exact time) just by putting the kefir grains in a fresh cup of milk. As long as you keep feeding the grains they will flourish.Over time, the grains will multiply and you can either discard ,put them in a smoothie , or share it with friends. You can also take a break from making kefir by putting the grains in a new cup of milk and storing this in the fridge. When ready to resume, repeat the process and enjoy!

When finished, the kefir will have thickened to the consistency of buttermilk and taste noticeably tangy, like yogurt. Strain out the grains so you can use them in another batch, and the kefir is ready to drink.

What happens if i forget about my grains?

Lets say it has been over 24 hours,more like closer to a week. Don't fret , all is not lost. Kefir grains are resilient. Repeat the process of making kefir and you are good to go.
If it has been longer than a week ,you will need to strain the grains ,rinse in purified water ,add a quarter cup of milk ,and change every few hours to try to revive them .I would  make a few batches before consuming.You can also add prebiotics to help in the reviving process to help the  grains back to its former glory. When you are done ,you can help your grains by using fructooligosaccharide (FOS) just add milk,FOS, and grains and ferment for 24 hours.