10 Frequently Asked Questions About Kefir

10 Frequently Asked Questions About Kefir

Oh how I LOVE kefir.  It’s the simplest fermented food to make at home.  Other fermented foods include, fermented veggies, kombucha, water kefir, and sourdough.  I’ve made all of them in my home but nothing beats kefir.  In this blog post I’d like to answer 10 frequently asked questions about kefir.

It really is so easy and straightforward but to a rookie it can seem very complicated.

Kefir is teaming with beneficial bacteria, it keeps you from getting sick, it is a good source of magnesium which is known as THE “relaxation mineral” and who doesn’t need a little help with that in their life?

It’s a good source of protein which means it keeps you full long and keeps your blood sugar nice and stable.

A must, for keeping calm and relaxed.

It’s versatile, you can add it to smoothies, green or not, popsicles, pancakes and potatoes…ok I wanted to keep the alliteration going but you can strain kefir and make kefir “cheese” and put it on top of a baked potato…really!

If you’re new to fermented foods you’re probably thinking they seem incredibly complex, time consuming and maybe even a bit scary.  I want to answer all of the most common questions about kefir because undoubtedly they will arise.

10 Frequently Asked Questions About Kefir

  1. What the heck is milk kefir? Milk kefir is a fermented milk drink, similar to a drinkable yogurt. Sort of like buttermilk.  Generally it’s made using kefir “grains” that soak in fresh milk for about 24 hours at room temperature.  The kefir  grains turn the milk into kefir.  More on this later.
  2. Does milk kefir have the same benefits of yogurt? No, milk kefir is even more beneficial than yogurt.  Regular yogurt from the grocery store often doesn’t even have live probiotic bacteria in it. You need to look for the wording “live active cultures.”  Store bought yogurt may have anywhere from 2-6 strains of beneficial bacteria in it, while homemade kefir can have up to 60 strains of beneficial bacteria.  That’s a whole lot more probiotics for your body! Yogurt adds good bacteria to your gut providing food for the bacteria that already reside in there.  But kefir, actually repopulates your gut and adds to the total amount of good bacteria in your gut.  It’s a must after a round of antibiotics!!
  3. Does Kefir work for those who are lactose intolerant? People who are lactose intolerant can often tolerate kefir.  The reason is because the grains eat the lactose in the milk, which is the milk sugar.   Most of the lactose is gone and the lactase, which is necessary for digesting lactose, is increased as the milk turns to kefir, thus you have more of the good stuff to help you digest lactose.  I would only recommend trying a tiny tiny amount and wait a couple days to see if you respond poorly. You can also make kefir with coconut milk and almond milk.
  4. What are kefir grains? Kefir grains are squishy like gummy bears and look a bit like cauliflower. They are a composition of bacteria and yeast.  By placing about 1-2 tablespoon of grains in 2-4 cups of fresh whole milk and waiting 24 hours, the grains go to work eating the lactose and “culturing” the milk and changing it into kefir.
  5. What are probiotics and why are they good for me? There’s a lot of buzz these days about probiotics.  You can see powders and pills in drug stores and even grocery stores.  Many “normal” grocery stores are carrying more probiotic rich foods, like fermented veggies, water kefir, kombucha and kefir.  It’s wonderful!  Probiotic literally means “for-life.” Probiotic bacteria is beneficial, good bacteria that naturally live in your digestive system.  The more you have the better!  Probiotics have been researched more and more lately and are found to not only boost your immune system and digestive health but also your mental health and well being!
  6. Are kefir grains reusable? Yes!  You don’t have to keep buying more, unless, of course yours die. Remember they are a living organism.  If you take care of them and provide them with food every 24-48 hours in the form of fresh milk, they will keep on culturing for you, indefinitely.  They will even expand and multiply which will give you extras to give away to friends:)
  7. Does kefir contain gluten? No, it doesn’t.  It’s safe for those on a gluten free diet.
  8. What type of milk should I use? I always recommend using whole milk.  Try for organic (NOT ultra-pasturized) or raw if you have access.  I usually splurge and buy raw just for kefir.  However, if I can’t afford it that week, then I just buy regular cheap whole milk.  I have yet to find organic milk in my area that isn’t ultra-pasturized.  You can also use coconut milk and almond milk to make kefir, but every few weeks place the grains in milk and make a batch of milk kefir to refresh the grains.
  9. Do I need to rinse the kefir grains between batches? No, they might look like they have some white goop stuck to them but I leave them alone.  You don’t want to risk hurting them or scalding them with hot water.  Just strain the finished kefir through a fine mesh strainer, place grains back in a quart glass jar and add new milk, and set on your counter for another 24-48 hours.  If it’s summer time it might culture in as little as 12 hours.  The warmer the environment the faster it will culture. In the winter mine often takes 2 days.
  10. How do I store the finished kefir? Once you strain your kefir using something that is not metal, like a fine mesh strainer or plastic spaghetti strainer, you can pour your finished kefir into a plastic or glass container and store it in your fridge for up to 6 months.  I will warn you, it will become more sour as time goes on, but it’s perfectly fine.  I use mine mostly in smoothies and “ice cream” for the kids.

If you’d like to learn exactly how to make your own from home then check out my Fermented Foods Made Simple  course by clicking on the link below!

FERMENTED FOODS MADE SIMPLE

Do you have any other questions?  I’m sure there’s a bunch more that you have so please don’t hesitate to ask in the comments below and I will get back to you!!

🙂 Hannah

6 thoughts on “10 Frequently Asked Questions About Kefir”

  1. frances

    Hi Hannah. Can you chat to us about Kombucha, its uses and recipes plus the Continuous Brew Method and the Scoby used like we do with the grains of Kefir Milk. I have started drinking it which a lady friend of mine supplies me with. When I get time I will start my own Kombucha.
    Another thing of interest is Switchel. It is a fermented drink that combines the benefits of apple cider vinegar, raw honey (or molasses), and ginger for a refreshing and electrolyte drink. I came across a Ginger Honey Switchel Recipe on wellnessmama.com and a bit of info on SHRUB which as I understand it is made with fruit juices added to vinegar.
    What can you tell me about Salt Water Sole (pronounced so-lay)? I want to start drinking it and will use pink Himalayan salt which I use at present on my food.
    Regards, Frances from Sunny South Africa

    1. I’ve never heard of switchel before! It sounds interesting though. I’ve also been meaning to make salt water sole, and have been researching it, I’ll write about it in the new year, thanks for the idea!

  2. Kristi

    We love Kefir at our house and are still grateful to you for sharing the “kefir babies” with us. I love to use mine in smoothies as well but have found that I can also use it in muffins and whole grain pancakes. My husband loves to drink his with some blended fruit, preferably peaches. Thanks again Hannah!!

    1. Anytime Krisit:) I’m always happy to share kefir with good friends:)

  3. Mona

    Curious how many carbs, fat, and protein grams are in Kefir and Kefir cheese.

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