Hands up who has heard of Kefir or milk kefir?

I am amazed that kefir is not that known in Singapore and that it does feel like those who are consuming and growing kefir are keeping it under wraps - on purpose. 

At The Edible Co's household, we celebrate this amazing probiotic rich grain by feeding our grains religiously, eating it with our granola and sharing it with our loved ones.

 

(picture from the internet)

What is Kefir?

Kefir is a cultured beverage/fermented drink made with kefir grains that is highly nutritious and contains live probiotics and yeast. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

There are two types of kefir:

  1.    Milk kefir: made with cow milk, goat milk or coconut milk, or non-dairy milks though results may be inconsistent.
  2.    Water kefir: dairy-free and lighter, made with sugar water, fruit juice or coconut water, can be flavored any number of ways

Kefir taste and looks like yogurt but it it not yogurt and is richer in benefits especially for the lactose-intolerant folks. Yes, if you fall in that category, please get your hands on some grains and start your kefir journey because you can finally enjoy making breakfast parfait/ bowls like the ones people do with yogurt but with milk kefir instead. Kefir is 99% lactose free. The lactic acid bacteria have already pre-digested the lactose in kefir. People with lactose intolerance can often eat kefir without problems.

 

 (picture from the internet)

How to make Kefir

  1.    Kefir grains are a reusuable, heirloom culture, from which one can make continual batches of kefir. Milk kefir is cultured continuously using milk kefir grains and need to be transferred to a fresh batch of milk about every 24 hours.
  2.    Powdered kefir starter culture is a direct-set (single-use) culture, and may be re-cultured a few times using kefir from the previous batch, but eventually, new powdered starter will be required.

Where to get Kefir in Singapore

  •      sg.iHerb.com
  •      Kefir SG

Kefir is super easy to make

Put 1-2 tablespoons of kefir grains into a small jar. The more you use, the faster it will culture.

 Add around 2 cups of milk, preferably organic or even raw. Milk from grass-fed cows is healthiest. Leave one inch of room at the top of the jar.

Put the lid on and leave it for 12-36 hours, at room temperature. That’s it. Some trial and error with the timings in different country/ weather temperature is needed to get the perfect consistency and tanginess. It took me a few tries to find that 16 hours work great for our household. 

Once it starts to look clumpy, it is ready. Then you gently strain out the liquid, which leaves behind the original kefir grains.

Now put the grains in a new jar with some milk, and the process starts all over again.

Read this blog post for a pictorial instruction.

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