How to make kefir at home - Liz Earle Wellbeing (2024)

FAQs

How to make kefir at home - Liz Earle Wellbeing? ›

Kefir recipe

Put ½ tsp kefir grains in the jar. Add a pint of milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar. Leave on the worktop for 18-24 hours to ferment. It's turned to kefir when the milk has thickened.

Kefir recipe

Put ½ tsp kefir grains in the jar. Add a pint of milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar. Leave on the worktop for 18-24 hours to ferment. It's turned to kefir when the milk has thickened.

We do not recommend mixing maple syrup, agave, or honey with your kefir.

While both are still healthy choices, you are not getting the full spectrum at the full potency (some brands advertise 10 strains, genuine kefir has upwards of 40-60 strains) that home-made kefir with kefir grains will give.

While milk kefir provides significant amounts of protein as well as probiotics and prebiotics, water kefir can be a significant probiotic and prebiotic source for vegans and people who are allergic to dairy products. Both of these grains are important for their potential health benefits.

The biggest nutritional difference between the two is that kefir contains more probiotics than yogurt. While yogurt also contains some probiotics, kefir is more potent. If you are looking to improve digestion or gut health, kefir is the better choice.

The answer is yes...and no. If you want to make milk kefir from pre-made kefir, either store-bought or from a friend, then you may have success one, two, three, or even four times. It is also possible that you may not end up with a successful batch of cultured kefir at all.

Commercial kefir is prepared the same way yogurt is made, with different bacteria from what's used in traditional kefir. Nor do most commercial versions contain yeast. "It's a different fermentation process that is missing the traditional yeast and the bacteria," Willing said.

Most people can drink kefir every day without any problem. But if you have a weakened immune system, talk to your doctor before you start drinking it. Some studies show probiotics can cause infection in people who are immunocompromised.

Eat things like kimchi, yogurt, and kefir

"At the moment, the current evidence suggests you're better off not taking commercial probiotics, but just taking fermented foods," Spector said. "Fermented foods are basically probiotics — live microbes — but actually in food, as opposed to in a capsule."

Is kefir or kombucha better? ›

Although kefir and kombucha both contain healthful microbes, kefir is a richer source of lactic acid bacteria (LAB). So you could think of kefir as a drinkable probiotic supplement, and kombucha as more of a digestive aid. Another big difference is that kombucha typically has caffeine, since it's made from tea.

The main difference between regular kefir, or milk kefir, and the coconut version, is that coconut is a vegetarian and vegan alternative. It's also a good alternative for those who are dairy intolerant, but it doesn't contain the same beneficial protein and calcium as milk.

So even though kefir may act as a mild laxative, it did not cause diarrhea or softer stools for people who have normal bowel movements.

Yes, you can buy kefir at the store but I like to make my own because it doesn't have any added flavorings or sugars, it's more affordable, and it really is easy to make! To make milk kefir, you will need the following: Kefir Grains-You will need about 2 teaspoons of kefir grains to get started!

Ferment for 12 to 48 hours: Store the jar at room temperature (ideally around 70°F) away from direct sunlight. Strain out the kefir grains: Place a small strainer over the container you'll use to store the kefir. Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and allow to ferment again.

Any milk is suitable, whether it's cow's milk, goat's milk, or sheep's milk. Animal milk contains all the nutrients for your kefir grains (or powdered starter) to be able to turn it into kefir.

Just like yogurt, homemade kefir can be kept for 2 to 3 weeks in the refrigerator in an airtight container. However, to extend its shelf life, avoid eating it directly from the jar. But, since it tastes so good and is so versatile, you'll likely finish it in a few days!