Preparing kefir at home is indeed simple—within 24 hours it’s ready to be consumed. Yogurt and kefir are similar fermented milk products but contain different bacteria and yeast. Of the two, kefir excels mainly because of the more potent microorganisms.
How to prepare kefir at home
Kefir can be prepared from sheep, cow, goat, soy, or coconut milk. You only need a good starter culture and whatever milk you choose. The starter culture contains bacteria that commence fermentation.
Body Ecology Kefir Starter contains the following microorganisms
- Lactococcus lactis
- Lactococcus cremoris
- Lactococcus diacetylactis
- Leuconostoc mesenteroides
- Lactobacillus kefyr
- Klyveromyces marxianus
- Saccaromyces unisporus
- In a container, mix one package of kefir starter and one quart of slightly warmed but not hot milk (skin temperature or 92 degrees).
- Stir with a whisk to mix well and put a lid or cloth on top.
- Let it ferment at 72-75 F for 18-24 hours for animal milk. (It might take 24-48 hours for coconut water.)
- Shake or stir vigorously and place it in the refrigerator. Even in the refrigerator fermentation continues at a very slow pace. Therefore, you should consume it in 5-7 days.
When is the kefir ready?
The kefir is ready when the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not eat-with-a-spoon thick. Coconut water will not thicken like milk, but it becomes cloudy and less sweet.
To some degree, you can determine the thickness and taste by changing the temperature and how long you allow the fermentation to go on. Kefir should be somewhat thicker than milk and have a creamy texture.
Homemade kefir can keep for up to a week in the fridge.
Preparing kefir at home is that simple!