Yes, we are here!

At MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-234-3368 or by email. Stay safe!

How (and Why) to Make Your Own Kefir

| 12/24/2018 9:38:00 AM

 Pictured: me being reckless.

Pictured: me being reckless. (Photo by Wendy Chamberlin.)

Whether you want to reduce your energy footprint, opt out of the food industrial complex, handle a surplus, or just cut costs, at some point you’ll find yourself making your own food. If you’re reading this, you probably cook, or are considering it. But there are many ways to make food that are less labor-intensive and potentially nerve-wracking than cooking, one of which is fermentation—the practice of inviting bacteria into our food, letting them eat part of it, then killing them and taking it back.

To some, fermenting food at home may sound unusual, but I’m going to sell you on it: It’s easy, since your job is to ensure you have the right microorganisms and then get out of the way. It saves energy because fermented food keeps longer. It’s awesome for your body because it breaks down allergenic proteins in grains and dairy; fermenting these foods can make them easier to digest. It’s versatile: You can do it with a lot of different foods. And perhaps the simplest food to ferment is a fermented milk product, similar to yogurt, called kefir.

I love kefir. Like, you don’t understand—other girls go crazy about chocolate. Kefir is my chocolate. So, using the leftover milk we had in the fridge as an excuse, I made a bottle recently. Here’s what I did.

I upended a bottle of milk into a pot, which made me feel reckless. (I live a very small life.) Briefly, I boiled it, stirring to make sure it didn’t burn. This stage, gentle reader, would be called “sterilization” if I had a fancy commercial kitchen. I did it to kill any harmful bacteria that might have lingered on the pot or gotten in the milk.

2/25/2019 7:31:20 AM

I suppose this article could be called "an alternative method for making kefir". It's definitely not the ideal way for someone who "loves kefir" though. Kefir grains are the only way to go for someone who really loves kefir. You add about a tablespoon of kefir grains to a quart of milk, cover it (I just use a canning jar and lid) and in 24 hours you have kefir. If your milk is pasteurized, i'm not sure why you're cooking it. I use raw milk from our cows and it comes out perfect. No boiling necessary. After 24 hours (some go 48, I've gone up to 3 days without issue, other than it gets fairly sour) you strain out the grains, put them back in a jar and add another quart of milk. If you decide you don't need that much daily, you can use a smaller amount of milk, or pop it into the fridge until you are ready to start again.

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me