Kefir is an all-natural probiotic source with many benefits. Kefir is considered to be one of the top probiotic foods in the world. The reason it is considered so beneficial is because it is a natural antibiotic and an allergy remedy. It helps stabilize metabolism, improves digestion and helps to regulate the body’s systems. Starting kefir is simple. It can be eaten on its own or incorporated into food options. It is not recommended to cook kefir because it will kill a number of good bacteria.
Place live natural kefir grains in the jar.
Pour the milk on top.
Cover the jar using the lid or cheesecloth. With the cheesecloth, place the rubber band around the mouth of the jar to hold it there securely, but do not seal it completely. The kefir needs oxygen to breed more wholesome bacteria.
Place the covered jar in a room ranging from 65 to 77 degrees Fahrenheit and out of direct sunlight. Direct sunlight will kill the organisms in the kefir. This temperature is the best temperature for kefir fermentation.
Let the jar sit for one to three days. The amount of time you leave your kefir sitting causes the taste to change. After 12 hours, the kefir retains a mild milky flavor. After 24 hours, the kefir has a tart taste. After 48 hours, the kefir has obtained a zesty milky flavor.
Place the strainer over the cup. Pour the contents of the jar into the strainer and allow the liquid to seep through into the cup. The substance left in the strainer is live kefir grains and can be reused.
Drink the kefir, store it in the refrigerator or use it in different kefir recipes.