Fermentos
Kefir: the living culture of the Caucasus
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Origin: Caucasus (Georgia, Russia, nearby mountainous regions) · Yield: 1 liter · Fermentation Time: 24 hours · Difficulty: Easy
Kefir is made with "grains"—a living colony of bacteria and yeast—that ferment milk (or sugar water, in its plant-based version) in just over a day, resulting in a thick, slightly acidic drink.
Ingredients
- 1 liter whole milk (or water with sugar for water kefir)
- 2-3 tbsp kefir grains
Preparation
- Pour the milk into a clean glass jar and add the kefir grains.
- Cover with cloth (not airtight) and let ferment at room temperature for 24 hours, stirring occasionally.
- Strain to separate the grains (save them for the next batch) from the fermented liquid.
- Refrigerate the finished kefir; it can be consumed plain or with fruit.
Functional note: Kefir is traditionally associated with providing multiple strains of live bacteria and yeast, unlike other single-strain dairy ferments. This information is educational and does not replace the advice of a healthcare professional.
Learn the full picture on our Fermentation page.