PEARL CHATS: I am a Drive Thru Sue and never thought I would do this… you know, be a kefir nerd. But it is so easy and just an effortless part of my life now. I can’t imagine my life without kefir. How did I live without it? And my gut, my bone density, my mood, and my taste buds thank me for it. I’ve whipped my metabolism back into shape after menopause, so I use skim or low fat milk for this kefir because then I can use it for both E and S creations!! Enjoy!!
Pearls Simple Kefir
Description
PEARL CHATS: I am a Drive Thru Sue and never thought I would do this… you know, be a kefir nerd. But it is so easy and just an effortless part of my life now. I can’t imagine my life without kefir. How did I live without it? And my gut, my bone density, my mood, and my taste buds thank me for it. I’ve whipped my metabolism back into shape after menopause, so I use skim or low fat milk for this kefir because then I can use it for both E and S creations!! Enjoy!!
1 Multi- Serve Recipe
Ingredients
Instructions
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All you do is put kefir grains into a quart jar.
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Add milk… close with a plastic lid.
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Place in a cupboard.
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Check it 24-hours later. Should be good to go if you have enough grains.
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Strain the grains through a mesh sieve into a bowl. (I use a spatula to help get all the kefir through the sieve.) The kefir grains will be left in your sieve.
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Place the kefir grains back into the same jar that you just used to ferment them (no need to wash the jar).
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Add more milk to the jar, replace the lid, and place it back into the cupboard.
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Pour your kefir from the bowl into another jar and close with a lid.
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Place the kefir into the refrigerator.
Note
Recipe Author: Pearl Barrett
Suggestions From Pearl:
- If you start making your kefir with just 1 Tablespoon of grains, maybe just start with 1 cup of milk for the first couple of times. Then go to two cups.
- After a while (two to three weeks), you should have enough grains to properly ferment a quart at a time within 24-hours.
- I like having lots of grains (like a large handful) as it makes my kefir nice and sour. The sour tastes helps me to know that all the sugars are eaten up.
- I’ve whipped my metabolism back into shape after menopause, so I use skim or low fat milk for kefir because then I can use it for both E and S creations. Also, I kinda just prefer it.
Be sure to check out the "Kefir" Page in the FAQ Area for updated guidelines on kefir!!
