How to Make Kefir
There is no doubt that consuming kefir helps promote a healthy gut and reduce inflammation in the body. I went to Wardington Manor to learn how to make Kefir with Amber Rose.
To start you need:
- 2 sterilised 350 ml jamjars
- A tblsp live milk kefir cultures
- 1/2 pint organic raw milk
- Plastic sieve
- Plastic bowl – do not use metallic implements
- Wooden spoon
Put the live kefir granules into your jar. Fill the kilner jar 2/3 full of milk and leave for about 24 hours at room temperature. 48 hours will make a thicker, sourer kefir and 12 hours a thinner, sweeter kefir and in the summer it will ferment a bit faster. When its ready strain the kefir into a clean jar and store in the fridge. After straining, the grains are placed straight back into a clean jar – do not be tempted to wash them with water. Then add fresh milk to make the next batch.
You can use any milk but obviously I prefer raw organic milk, Duchy do a pasteurised (but not homogenised) organic milk or you can order online from www.hookandson.co.uk You can also use coconut milk, waitrose sell an organic one, or add some cream to make a thicker kefir. You can consume kefir even if you are lactose intolerant because the fermentation removes the lactose from the milk. You can buy raw organic milk kefir cultures online from amazon and ebay amongst other places – choose wisely or much better try and find someone who is happy to give you some. People with kefir are generally really happy to give some away because it multiplies so fast. If you live anywhere near wiltshire then please come and grab a spoonful of mine! See culturesforhealth.com for more info and even better go on one of Amber’s courses www.amber-rose.co.uk