How (and Why) to Make Your Own Kefir

Reader Contribution by Claire E.
Published on December 24, 2018
1 / 3
2 / 3
3 / 3

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.

Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368