Home Made Kefir

This is super simple to make at home and here is how you do it:

1. Clean everything well with regular soap ­– hands, glass jar and spoon.

2. Add 1 tbsp of kefir grains and 4 cups of whole milk into a large glass jar.  Cover the jar with a lid but don’t seal it.  As the grains feed off of the sugar, they will create carbon dioxide which can build up inside the jar if you don’t allow for it to escape.  Alternatively, you can cover your jar with cheesecloth and an elastic band. 

3. Wait ­– set in a warm, dark spot for about 24 hours.  You can leave it longer is you prefer a stronger tang.  You’ll know your kefir is done when it has thickened slightly and smells sour.

4. Strain with a non-metal sieve and gently stir with a wooden spoon or spatula until just the kefir grains are left.

5. Pour finished kefir into a clean jar, seal and store in the fridge for up to 2 weeks.

6. Place the grains back in their jar and top with fresh milk.  Give it a stir and start the whole fermentation process again.

Enjoy!

Amanda

P.s. Just a few notes:

Where to get your grains

You can get kefir grains from most health food stores, or they are also available online.  I bought mine from Happy Kombucha – https://happykombucha.co.uk/products/live-kefir-grains

Activating dried kefir grains

If you bought your grains in a dried form, rehydrate them by soaking them in fresh milk at room temperature.  Change the milk every 24 hours until the grains begin to culture milk.  It may take 3 to 7 days for the grains to become fully active.  You’ll know they’re ready when the milk has a slight bubble and sour taste. 

Milk

Whole fat milk works best.  Aim to use the best quality milk you can find.  Organic and pasture raised if possible. 

Grains

The grains will begin to multiply over time.  This will allow you to ferment more milk if you’d like.  You can split the grains into multiply jars and make bigger batches.  You can also share your grains with friends!

How to get a thick consistency

You can turn your kefir milk into a thicker yoghurt-like consistencey by draining out some of the liquid whey in a separate bowl before stirring out the milk.  This is what I do.  The more liquid you drain, the thicker your kefir will be.  Save the liquid whey as it’s packed with beneficial nutrients.  You can use it in smoothies, to tenderise meat, in salad dressing, as a hair rinse, or even to ferment vegetables.

Take a break

If you want to take a break from fermenting, transfer the grains into fresh milk, cover tightly and store in the fridge for up to a month.  

Why no metal? 

Metals can disrupt the microbial diversity of the kefir grains.  Avoid contact of kefir grains with metal, where possible.

Baba Ganoush

A super simple dip you can throw to together at home.  Baba ganoush is a great low-carb alternative to hummus.  This dip can be made smooth with a blender or you can mash it for some added texture. 

Ingredients

2 medium aubergines

3 tbsp tahini

2 tbsp extra-virgin olive oil

1 ½ tbsp lemon juice

1 garlic clove, minced

¼ tsp salt – or to taste

*optional: garnish with extra-virgin olive oil and/or parsley

Steps

1.    Roast the aubergines;

Gas stove-top

On medium-high heat, roast aubergines on a grate above the flames.  Rotate every 3-4 minutes using tongs.  Roast until skin is nicely charred and the eggplant has deflated.

Oven

Cut the aubergines in half lengthways.  Score the flesh in a crisscross pattern – avoid cutting through the skin.  Drizzle with olive oil and bake, flesh side up, in the oven on 180C/350F for 45 minutes or until soft.

Leave aubergines to cool.

2.    If not already, cut the aubergines lengthwise and scoop out the flesh into a bowl (& mash) or straight into the blender.

3.    Add in the tahini, lemon juice, olive oil, garlic, salt and parsley.  This can all be thrown directly into the blender for a smooth dip or mashed and mixed in a bowl for some texture.

4.    Season and tweak to your taste.  Feel free to add a little more lemon juice, tahini, garlic or salt!

5.    Garnish with some chopped fresh parsley and olive oil to serve.

And there you go, Baba Ganoush!

Enjoy!

Amanda

Sweet Chilli Dressing

Use this simple chilli dressing to spice up any meal.  It's quick and full of antioxidants.  Fresh coriander is loaded with micronutrients, antioxidants and can even act as a detoxifying agent promoting liver functions.  Raw garlic is also great for boosting your immune system!

Ingredients 
(serves 2-3)

1 red chilli sliced, seeds in 
2 cloves of garlic, thinly sliced
Dash of salt
1 tbsp honey
2 tbsp of fish sauce
3 tbsp olive oil
1 tsp rice wine vinegar
3 green onions, chopped 
1 handful of fresh coriander, chopped
Juice of 1 lime

1. Thinly slice red chilli (seeds in), garlic, and add them to a pestle and mortar with a dash of salt and grind.
2. Add in the rest of the ingredients and give it a good stir – and finished, easy as that!

* This recipe can be done using a blender as well.  Throw all the ingredients (leaving the fresh coriander and green onions out) in a blender and blitz a few times.  Don't overdo it as you don't want to pureé it.  Stir in the fresh coriander and green onion to finish. 

Use this dressing on anything from fish or chicken to steamed veggies.  It will keep in the fridge for up to a week so feel free to make extra and save it for later.

Best wishes, 

Amanda