Include in Print View:

Pearls Simple Kefir

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!!

Cooking Method: , ,
Courses: , , , ,
Servings: 1
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
  • 1 Tbs kefir grains
  • 1 cup milk (you can use any milk, raw, fresh, or store-bought; either skim or low-fat)
Instructions
  1. 1
    All you do is put kefir grains into a quart jar.
  2. 2
    Add milk… close with a plastic lid.
  3. 3
    Place in a cupboard.
  4. 4
    Check it 24-hours later. Should be good to go if you have enough grains.
  5. 5
    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.
  6. 6
    Place the kefir grains back into the same jar that you just used to ferment them (no need to wash the jar).
  7. 7
    Add more milk to the jar, replace the lid, and place it back into the cupboard.
  8. 8
    Pour your kefir from the bowl into another jar and close with a lid.
  9. 9
    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!!

Read it online: https://trimhealthymama.com/recipe/pearls-simple-kefir/