Saturday 2 July 2022

NOT Mr Sutherland

I have bought kefir drinks occasionally in the past, and quite enjoyed them. Hugh F-W in his "Eat Better Forever" book recommends the benefits of the 4 Ks of fermented foods -  kimchi, [sauer]kraut, kombucha and kefir. I don't enjoy the first two, kombucha seems overrated. But kefir makes a pleasant change from fresh milk. Could I make my own? I pondered, and looked on the internet. 
I've always called it Keff- ear,  so was surprised that many Australian YouTubers say Key-Fur. That is plain wrong imho.  He's a British Canadian actor, part of an acting dynasty, with dad Donald and daughter Sarah. But back to the fermented drink...
DC over at Frugal In Norfolk started posting about how she was making her own kefir. She not only patiently answered all my questions, but kindly offered to send me a sachet of starter grains.
These are mixed with whole, fresh milk, and left for 24 hours in a corner of the kitchen. Then you gently pour everything through a nylon sieve. The liquid kefir which goes into the jug is put into the fridge, and the sludge-like residue from the sieve goes back into the jar with another cup of milk...and this is repeated every evening.
I labelled my containers [plastic or glass not metallic] with the date. By Sunday evening had 3 containers in the fridge. On Monday I began my new regime of a small glass of kefir with my breakfast [Bob is having one as well]
It multiplies fast - and on Wednesday I had so much that I drained it through a coffee filter inside my silicone colander. This made a decent sized portion of kefir cheese [akin to cottage cheese or ricotta] I meant to save the whey for scones, but forgot and poured it down the sink by mistake!

I am hoping the kefir will be beneficial to my digestion, It is too early to make any firm conclusions about things. I hope to keep this up for a month. Unlike making my own yogurt, this process does not require any electricity - but I use UHT milk for yogurt making, whereas for kefir I use fresh. It isn't essential to make fresh every day - you can keep the starter in the fridge if you want to miss a day or two. 
The cost of buying premade kefir seems to be 3 or 4 times the cost of the milk , and I can add my own flavouring. But I like the taste of the plain drink, and have not felt the need to add sweeteners. 
Have you ever made kefir? and do you have any tips?





15 comments:

  1. I made kefir from a starter sachet one summer. I make yoghurt by heating milk (any kind - it does change the flavour) to almost boiling, letting it cool to blood heat. Then add a large tablespoon live yoghurt (bought or from last batch) and leave 24 hours in a food thermos flask. It usually sets well, and you can strain it for thicker consistency. Some recipes add dried milk powder before heating - sometimes I does, sometimes I doesn't! Hardly any electricity if you use a microwave. I prefer yogurt to kefir; a dollop on my breakfast cereal or instead of cream on fruit puds.

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    1. Hugh FW said his wife puts hers on her breakfast cereal - so I've tried that [very good] I have yet to try it on puds. Maybe if I get some fresh strawberries, I can [a] dollop some kefir on the fruit and [b] blitz some fruit with the kefir for a pink drink.

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  2. Not investigated Kefir yet but used to make my own yoghurt. The starter 'grains', ae they in fact a particular type of yeast?

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    1. I think they are - sugar and proteins in 'a symbiotic mixture' according to the internet!

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  3. Jane from Dorset2 July 2022 at 08:44

    I haven’t made kefir but used to make my own yoghurt. No electricity required, just a wide-neck thermos and ordinary milk heated to blood heat and a spoonful of starter stirred in.
    Just remembered that I promised you a recipe.

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    1. I've been so busy with kefir that I have not made yogurt recently. The taste of the two has a slightly different 'tang' I think

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  4. My Mum is a huge Kefir fan. She uses it to make up a bottle of drink- often with blackcurrant or something else and it has a sort of Wine-like flavour to it (but much nicer than yucky wine). Kezzie x

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  5. Haven't made kefir, but, I do make yogurt. I like kimchi, but, don't care for kraut or kombucha or kefir. :)

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    1. I don't trust Kimchi! I threw away a jar by mistake when I was cleaning out the fridge for Liz. I don't think the family will ever let me forget that.

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    2. I think I would like to have a go at this.

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  6. You are going to have to rename your blog, "Adventures in gastronomy"! It's great that you can make your own Kefir. I've never tried it yet. I tried Kombucha and wasn't impressed. I've often made yogurt when I have nearly run out and have enough milk or canned milk to use to make it with the remaining tablespoonful. By the way, we are proud of Donald Sutherland who is Canadian. I guess his son wandered further to establish his career!

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    1. I am SO sorry, I knew that Donald was Canadian, but I forgot. I think the website from which I was getting information about Kiefer was in error. Further checking shows he has Canadian and British forebears. Post duly corrected!

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  7. So pleased to discover your blog a few weeks ago and love reading it. Going back a few days, I think celebration day is a wonderful idea and also when celebrated by giving to others. Like those who commented, I feel the memory,and influence of loved ones every day and am so thankful

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    1. Welcome Isabel- thanks for the kind comments. Yes, it IS important to remember with gratitude, and celebrate those who have made a difference in our lives.

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