My Daily Kefir Routine

Hayley’s ‘Daily Kefir Routine’

There has been a lot of interest in the kefir grains, and some people have even accessed kefir from their local shop or have picked up some kefir grains from me!!

Now you know how good it is for you (see here for health benefits of kefir), here is how to ‘take care’ of the kefir grains … and they will last forever!!!

The daily routine takes less than 5 minutes (this includes walking to the fridge to get the milk and walking back, and getting out a jug or bowl for the kefir!)

My Daily Kefir Routine

This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival – I check this site out a lot for real food ideas!!

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4 thoughts on “Hayley’s ‘Daily Kefir Routine’”

  1. Hi AdminThank you for your kefir and I already staetrd making and eating it for about a month. It’s great and tastes great. It tastes sour but it does not have the milk aftertaste. It is really smooth. I use Marigold Milk to produce my kefir. For the revival period, I didn’t know what to expect and when it was considered done. About a day and a half after I added 800ml milk to the new culture, the milk seemed to separate into curds and clear liquid. II thought the milk is spoiled (since the fermentation gives off a lot of sour gas) and threw some away but I managed to store some in the fridge (because it could be a waste). After that, I google-searched and found this is normal to have 2 layers in some cases. One say the clear layer is whey protein which I am not sure. I tried again without any expectation. After a day, I had the same product. I shook it to homogenize and pour about half of the content to a new container and stored in the fridge. After cooled, I had it the first time and it tasted sour and alcholic. It’s a good experience. Normally, I would have light diarrhea with milk and heavy one with milk coffee but I don’ have this with kefir, not even gas. Since I am lazy, after a batch is done, I pour all the content into another container, store it in the fridge and then add fresh milk in the old container to make the batch. The cycle is every 24h. One thing happened lately. I switched to Meiji full cream by accident and I got something less lumpy but more creamier. It also tastes less sour and less alcholic. Probably, the constituent difference causes the change in the fermentation pathway of the culture. I have switched it back to Marigold for 2 days but it has not recovered to the previous state (2 separate layers). One question for admin: Do you know (or roughly know) what the bacteria and yeasts contain in the kefir grains you share with us?

    1. Great question. I had to look into it. A few organisms have been identified in kefir grains. Bacteria: Lactobacilli, Streptococci-Lactococci, Acetobacter and Yeasts. “The bacterium and yeast component share a symbiotic relationship, which means, they survive and reproduce by sharing their byproducts as an energy and growth-stimulating source.” The bacteria and nutritional levels in detail can be found on Dom’s Kefir Website at http://users.sa.chariot.net.au/~dna/kefir-composition.htm . Dom knows pretty much everything there is to know about kefir (water and milk kefir grains).
      It has information on the two layers that form too. Enjoy!!
      Addit: While I was researching the answers to your questions, I found the information below interesting. For those who may be interested, it’s about raw milk kefir vs pasteurised milk kefir –
      “Raw, unpasteurized milk contains greater quantity of heat-sensitive vitamins such as some 30% more vitamin B12 than pasteurised milk. This reflects the content of those vitamins in kefir, so kefir prepared with raw milk shall contain much the same greater quantity of those specific heat sensitive vitamins [while considering ” f ” above regarding bio-synthesis of a particular vitamin]. Milk exposed to direct sunlight will have a reduction in Riboflavin, because of the sensitivity Riboflavin has to Ultra Violet radiation. For this and other reasons, culturing kefir in clear, glass containers should not be exposed to direct sunlight. Figures in Table 1 do not explain the vitamin content of raw milk kefir, for the information was not available at the time of writing. It appears further research is required to establish nutritional composition of kefir made with raw milk.” (Source: Dom’s Kefir Website at http://users.sa.chariot.net.au/~dna/kefir-composition.htm)

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