How to Make Kefir With Freeze Dried Grains

How to Make Kefir With Freeze Dried Grains
The fermented milk drink kefir is more than just a quick, healthy snack for the road. Kefir is ideal for travelers because the probiotics it contains repopulate friendly bacteria in the digestive tract, helping to prevent digestive upsets from unfamiliar foods. While taking fresh kefir grains while traveling isn't too practical, you can conveniently make kefir with freeze dried grains even while camping. Powdered, freeze dried kefir starter comes in easy-to-carry packets and requires only basic utensils to make.


Difficulty: Easy

Things You’ll Need:
  • 1 quart of milk (any type)
  • 2-quart stainless steel pot
  • 1/3-oz. packet freeze dried kefir grains
  • 1-quart Mason jar with lid
  • 1-quart plastic bottle
Step 1
Pour 1 quart (about a liter) of milk into a stainless steel pot of at least a 2-quart capacity. On medium heat, bring the milk to a boil. Let it boil for several seconds. This reduces the amount of bacteria already in the milk, speeding the kefir fermentation process. Let the milk cool to room temperature.
Step 2
Empty a 1/3-oz (5-g) packet of freeze dried kefir grains into a 1-quart Mason jar. Pour in enough tepid boiled milk to completely cover the grains. Mix thoroughly with a spoon or by gently agitating the jar. Let the mixture rest for five minutes.
Step 3
Add the remaining milk to the grains-milk mixture in the Mason jar. For effervescent kefir, fill the jar to within 2 to 3 inches (5 to 8 cm) of the top and screw the lid on tightly. For non-effervescent kefir, fill the jar completely and screw the lid on loosely enough for fermentation gases to escape.
Step 4
Place the jar in a room temperature location away from direct sunlight or cold drafts. For moderately creamy kefir, let the kefir ferment for 18 to 24 hours. For a more fluid, sweeter kefir, let it ferment between 8 to 12 hours. For frothier, tangier kefir, ferment up to 48 hours. Kefir ferments faster in hot weather, so adjust fermentation time accordingly. Gently shake the jar every hour or two to aid fermentation and prevent yeast accumulation.
Step 5
Pour the kefir into a plastic bottle or other convenient container. When you make kefir with freeze dried grains, it won't form the large granules that occur in kefir from fresh culture. That means straining is not necessary. If you want smoother kefir, though, strain it through a fine metal sieve. For very thin kefir, strain the kefir through cheesecloth.

Tips & Warnings

Allow kefir to ripen at room temperature for a day to decrease lactose and increase vitamin B content.
For a streamlined process, pour unboiled, room temperature milk directly into your storage bottle with the freeze dried grains, let it ferment and then pour the kefir straight into a glass to drink.
Don't fill the jar completely and screw the lid on tightly. Trapped fermentation gases may cause the jar to explode.

Article Written By Nicole Langton

Nicole Langton has been a professional writer for over 10 years. She began writing for a natural health company where she developed a deep interest in nutrition and natural treatments. Langton earned a Bachelor of Arts in east central European studies as well as a certificate in English language to teach to adults.

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