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Fermentation February: How to Make Kefir

Fermentation February: How to Make Kefir

Have we mentioned yet how much we love fermentation? Eating and drinking fermented foods introduces a diverse array of microbes into your gut, thus helping to rebalance, boost immunity, and even help your mood via the gut-brain connection. This week we're making kefir, and when we say it is tooooo easy? We mean it.

YOU WILL NEED:
  • 1 clean 16oz jar with lid

  • A mesh strainer

  • Bowl with pour spout

  • Organic whole milk, pasteurized (vs. ultra-pasteurized)

  • 1 tbsp kefir starter grains
Steps:

Place 1 TBSP starter grains into the clean glass jar. Pour over with 1.5 - 2 cups of milk allowing a little space between the top of the milk and the top of the jar. Cover with lid and leave on counter in a cool, dry place, out of direct sunlight, for 12-24 hours. When it's ready, place the strainer over the bowl and pour the contents of the jar through the strainer to filter out the grains. Rinse out the jar. You will end up with more grains than you started with, so scoop around 1 TBSP and put them back into the clean, empty jar. Repeat for 2nd batch and store the strained kefir in a jar in the refrigerator. The kefir will be good for about a week.

Where to buy grains: Cultured Food Life

Kefir in the morning, kombucha in the afternoon!

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