7 Simple Steps To A Milk Kefir Drink

Kefir may easily be the most effective health drink available to man. It can cure or prevent an array of illnesses from flatulence to cancer, from ADHD to HIV/AIDS. What’s really cool about kefir is that anyone (including you) can create a home-made milk kefir drink. However, before I tell you how to make kefir from raw milk, here is a little dose of history, geography and legend.

No one knows exactly who produced the first kefir grain, where and how it was produced, or whether it was produced at all or discovered. Many believe that the bacterial culture found in kefir was first used by shepherds in the mountains of Caucasus 5,000 years ago. If you know your geography, the region of Caucasus includes the countries between the Black Sea and Caspian Sea. This is not the most comfortable place to live in. Its mountain areas are either too cold or too rocky, although it is home to a number of natural and scenic treasures.

It was the shepherds in Turkey that first discovered kefir when milk inside their leather bags fermented. The shepherds were said to have lived long and healthy lives because of the kefir, and soon the fermented beverage became well known in the region.

You should also know why kefir grains are called the “Grains of the Prophet”. Legends tell of a time when Prophet Mohammad gave kefir grains to religious people living in a monastery in Tibet. Because they regarded the grains as sacred and knew that they were very therapeutic, the faithful protected and cultured them so that the next generations will benefit from kefir.

Through the years, kefir grains were produced and given out for free. Finally at the end of the 19th century, the fermented milk’s fame went beyond Caucasus and spread all over Europe. More and more people had begun using it to successfully treat tuberculosis, chronic diseases and intestinal conditions.

I hope you appreciate that quick lesson on kefir’s history just to let you see that this wonder health drink did not come from a chemical factory or modern manufacturing company. It is a gift from nature, so magical that legends have been created surrounding it.

Now let’s start making home-made kefir milk to take a step towards a new life of good health and longevity. Below are simple steps to how to make kefir from raw milk.

First Step | Buy Some Kefir Grains

The first step is quite obvious, and I can almost hear you ask, “Where can I get kefir grains?” You can buy kefir grains from local health stores, purchase online or ask people for some for free.

Most kefir grains sold in health stores are not real kefir grains. They are very good copies, also organic and very helpful. But if you want to enjoy all the benefits from kefir, you should get the real grains.

Real kefir grains are available online, primarily from these leading sites: Fermented Treasures (USA), GEM Cultures (USA), Fruit of the Vine Naturally (USA), Cultures for Health (USA), Kefir-Sante (French), Qismet Dreams (Australia) and Dom’s Kefir (Australia). These online companies (especially Dom’s Kefir since its owner, Dominic Anfiteatro, is known as the “kefir guru”) offer a ton of important information on kefir. They also deliver real grains internationally.

Distributors of real kefir grains do not “sell” them. The payments are for shipment costs and to maintain the company so that many more people around the world can benefit from these miracle grains. The Prophet never meant to make money from the grains. It is a gift from nature; some say it is a gift from God.

Second Step | Find Your Milk Base

Now that you have the primary ingredient, it is time to make milk kefir. The other major ingredient is milk. I prefer raw milk since raw or organic is always healthier but you can use any other kind — whole milk, low fat milk, lactose-reduced milk (although milk kefir is good for people who are lactose intolerant) and so on.

I also prefer raw goat milk over cow’s milk for three reasons: goat milk aids digestion and metabolism better, has more vitamins and minerals, and better prevents bone demineralization. Taste has nothing to do with it.

Here are additional information about using other milk substitutes.

Third Step | Combine Grains and Milk

Mix your grains and milk in a clean glass jar. How much of the kefir grains to milk should be added or the proportion of grains to milk would later depend on your preference once you’ve gotten used to making your own drink. For now, it is safe to begin with 2 tablespoons of grains to 2 cups of milk. Two for two, that’s easy to remember.

Fourth Step | Fermentation

Next, let the grains do their job — ferment the milk. You should know that these grains are not really grains but living organisms — a symbiosis of yeast and bacteria. They are living organisms that feed on the lactose found in milk. Once they get in contact with the milk, they start feeding on it, therefore immediately triggering fermentation.

Let it sit for 24 hours in a warm place. The bacteria thrive better in a warmer place, which makes the fermentation process faster. If you live in one of the colder places in the United States or in any other cold places in the world, 24 hours may not be enough. Check your kefir after 24 hours. If you think it is neither thick nor sour just yet, you can leave it for a few more hours.

Fifth Step | Stir And Strain

Stir to liquefy, then strain. Separate the grains from the milk kefir so that you can use the grains for a second fermentation. Put them in a new glass with new milk.

Sixth Step | Store Milk Kefir In The Fridge

Next, store the milk kefir for another day inside the fridge. Make sure, though, that your kefir doesn’t touch metal or anything dirty. You wouldn’t want bad bacteria contaminating your health drink. To make sure you don’t spoil your kefir drink, read this article.

Seventh Step | Drink Up!

That’s it! Bottoms up and enjoy your very own milk kefir. Include milk kefir in your regular diet to stay healthy and live longer. This is not just a novelty beverage that you have to taste once and go back to your old ways. Kefir is so much more than that.