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How to Make Your Own Kefir

10/31/2013 3:02:00 PM

Tags: kefir, Michigan, Alexander and Ashley Poptodorov

kefirIt was not long ago that I was dependent on medications and western medicine to help me in overcoming my severe panic and anxiety. After 3 different medications and many doctor’s appointments, it became clear to me that these medicines were not making my situation better rather they were making things worse. I truly believed that there must be a better way to overcome this.

I began to learn, study and absorb all that I could about Anxiety and panic disorders, gut health and nutrition. What I found was astoundingly simple and I am excited to share my journey with you.  I had to learn so much about the topic of gut health in order to enable my body to build up and become strong enough to get off of the heavy medications I was on. Infusing my body with probiotic rich nutrition was essential.  Instead of pouring tons of money into expensive probiotics, I opted to start making my own Kefir at home.

This was a huge turning point. Kefir was one part of the protocol I applied in order to build my gut health back up. No matter what you are suffering from, gut health is of key importance and it is sometimes the simplest things that can help us to be the healthiest.

Ashley and I would like to kick off our blog by teaching you to make your own kefir.

Before we start, I want to give you some of the many benefits of kefir.


*Loaded with valuable enzymes, easily digestible complete proteins, vitamins and minerals.

*Supplies your body with billions of healthy bacteria and yeast strains

*It can help to manage free radicals in the body

*Complete protein that is high in minerals and vitamins, especially the B vitamins

*Helps to establish healthy bowel flora

*Helps to prevent the growth of harmful bacteria in the body

The first step towards Kefir making is to obtain your grains. Ashley and I prefer to use Yemoos Nourishing Cultures. You can find them online at

making kefir

Steps for making kefir:

Place 1-2 tablespoons of kefir grains in clean glass jar. A quart or 1/2-gallon mason jar works well.

Add 2 cups fresh milk. Any type of milk will work, including cow, goat, and coconut. Raw milk is ideal, particularly goat milk. For sources of raw milk, visit
The milk may be room temperature or chilled. You may want to allow an extra hour for fermentation if using cold milk.

Gently stir contents, cover jar with a cloth or a lid left slightly ajar, and move to a location away from direct sunlight. This might be a cupboard, pantry, or darker side of the kitchen.

Allow the mixture to ferment for a minimum of 24 hours. It is not advisable to go beyond 48 hours.

Pour contents of the jar into a strainer. Some websites suggest avoiding metal strainers and utensils, while others say it doesn't matter because of the short duration of their contact with the kefir.

Take the strained grains, place them in a clean glass jar, and begin the process again. (You can "rest" the grains in the refrigerator covered in milk or yogurt, which must be changed every 7 days.)

Optional: Leave the strained kefir at room temperature for another 24 hours to increase its nutritional value. The kefir will become more sour, so feel free to enjoy after the initial 24-hour period, as it is officially fermented and nutritious at that point.

Alexander is a health and wellness expert who has a passion for helping others to achieve their very best through optimal living. He is a micro-biology major who has 16+ years helping others achieve healthy lifestyles through nutrition. In 2005, Alexander opened his own wellness facility, A+A Wellness in Atlanta, Ga., and Ashley is a walking testimony for Alex. With his help, she was able to lose 80 pounds and went from 208 pounds to fit and feeling great! Today, Alex has embarked on his newest adventure, obtaining his N.D. Degree. He is excited to detail his journey and experiences with you and get you excited about the endless possibilities of being healthy! Ashley is a Professional Speaker, Aspiring Author and Blogger who shares a passion for helping others to live their best and healthiest life!

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12/18/2013 9:24:25 PM
I used to make kefir with raw goat's milk and it was so simple, but trying it with pasteurized milk has really been a struggle. It gets a rancid cheese taste to it before it thickens. I finally solved the problem by reading Dom's Kefir site. He says to cover the grains with yogurt, home made or yogurt for 24 hrs so the grains will pick up good bacteria and not the bad but I just added in one tbs of yogurt and it seemed to help. I also have to stir it frequently because the grains float on top but so far it's working.

12/16/2013 1:36:06 PM
Thank you Alex and Ashley. My daughter has been telling me the last months that kefir would benefit my gut, my health... my immune system got zapped a few years ago when I got struck by lightning... my health has gone downhill since. Plus have colon issues for many years... She sent me home with some of her kefir grains at Thanksgiving time. I started making kefir the first part of December. I have been using it with my homemade granola... or just eating a few tablespoons per day. What are some other ways I can be using my kefir?? Is it normal for it to separate? Mine seems to do that often while on the counter. My daughter said this is the "whey".. what are some uses for whey if I would decide to pull some off?? I will be traveling for the holidays. Putting the kefir in the frig I understand will slow down the process. How often can I do this? Thank you.

12/16/2013 9:55:15 AM
Thank you for the informative article! I'm going to give it a try with goat's milk. I've just begun experimenting with various cultured and fermented foods, so this will be an interesting next project! As for the other posted comment . . . I do wish people would be more considerate! I am quite sure that the majority of people know what kefir is, and I trust that most of those who don't would look it up and use some common sense regarding context and meaning.

11/2/2013 7:35:43 PM
Ya know Alex and Ashley, it would really have been nice to have an EXPLANATION at the very beginning of the article, as to WHAT "kefir" is in the first place! Depending on the spelling of the term, it can mean "beetle", "slave", "n****er", or even "infidel" (from Islamic derivation). So, some HISTORY/BACKGROUND might behoove you if you want to improve your article and improve the understanding of your audience. Thank you.

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