Homemade Probiotics [Kefir]  

Probiotics are a must, while on a Candida cleanse. You have to replace the Candida that you're killing off, with something that will compete against what remains and keep it at bay. Otherwise it will just keep growing back. I bought some probiotic supplements but I also make my own in the form of.... KEFIR!

Kefir is an odd word (but then, kefir is an odd beverage so it's only fitting). It doesn't follow English phonic rules. Of course, it's not an English word, so why should it?

When we try to apply our phonic rules to the word kefir we come up with kē'-fûr or KEE-fur. LOL! That sounds so funny to me! I'm a Southern gal, so I know what it's like to be laughed at for how you talk.... but, KEE-fur coming out of the mouths of otherwise very dignified folks, never fails to make me smirk. I sounds like a nickname I would have come up with in jr. high if I'd had any friends named Keith. "Hey! Keith... Keif-FEE... KEE-fur, meh man!"

But I've heard the correct pronunciation from a Russian acquaintance (also from recordings online) and apparently, it's pronounced with a short e and a short i sound, kě-fĭr' or keh-FEAR, with the emphasis on the second syllable. It sounds sort of mysterious and foreign, but pleasant. Not at all like an annoying nickname. LOL!

Well, enough of that...
Now, on to the kefir grains!

Beware: what you are about to see are kefir grains in their naked state... au naturel... nothin' on but a milk coat. Don't be afraid, they are harmless (and it is only a picture). In fact these ugly little fellows might become your best budd's. Some folks become very attached to their grains. I used to call mine Freddy, Fred, and Ed, but then they kept multiplying, so now I just call them The Bumpy Boys.

And these are they, er, them, er.... Here they are!

Or at least some of them. I recently decided to split up the gang and start making two batches at once. And so I photographed the process so I could do this little show and tell.

Now, on to the making of the kefir!
This is really simple, folks. Here's the equipment.

Kefir grains (in the Newman's Own jar), a clean spoon to get them out (oh, and a clean bowl, if you want to wash them --or take a picture of them), a clean jar for the new batch to percolate in, and milk (I use real milk and highly recommend it -- just look at the cream line on that milk! Yumm.).

After you've got all that together, fish out the grains with the clean spoon... [Now some folks are really upset at me right now 'cause I'm telling you that you can use a metal spoon. It's supposedly a no-no to let metal touch the grains. But I think that's been blown way out of proportion. Sure, it would be pretty dumb to store your kefir or kefir grains in a copper pot or some such thing --you'll kill 'em. But I don't think that a two second ride on a stainless steel spoon is going to leave a lasting impression on their health. Ok, now on with the show!]

...and either wash them off with filtered water (no chlorine! chlorine is used to kill microorganisms --Duh!) or just plop them in the clean jar. Some folks wash them every time. I washed them this time, but I usually don't. I read a study that said they are healthier and produce more probiotics if you don't wash them so often.

But let's say you washed them. Then, pour the milk in the jar up to where it starts to curve, and add the grains.

Put the lid on the jar, but don't tighten it too tight. You want air to be able to escape. And put the jar in a warm, but not hot, place. Shake the jar a few times in the next twenty-four hours (remember to tighten the lid first and loosen it after).

I usually leave the jar out for twelve hours, and then put it in the fridge for twelve, before using the kefir. But these two batches had to be left out longer because I was using fewer grains per batch.

The finished product should be slightly thick, kinda like a yogurt smoothie. And it will have a sharp taste, kinda like a mix between plain yogurt and buttermilk.

Now on to drinking the Kefir!
Here's a batch that's thru ripening. I had just poured some for Pickle and there he is drinking it.

Here's a picture to show you the characteristic pattern that forms when kefir washes down the sides of the jar.

Now on to more info!
Here's a website with more information about kefir than you ever wanted to know. Dom's Kefir In-Site

Here's to your health!

This entry was posted on Monday, August 11, 2008 and is filed under , , . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .


Thanks for such an interesting and informative post! I intend to try this out someday, eventually, and I will definitely refer back to your post!