As you learn how to make kefir, there are a few loose pointers to be aware of. Off the top of my head, there are many others - hence the title -, so this'll be a quick post. Kind of like a Kephir Frequently Asked Questions :)
- Kephir falls in the category of whole foods
- Milk Kefir Grains
(Royal Kephir) are different from Water Kefir Grains
- Use stainless steel or plastic sifters, never aluminum ones
- As kephir is acidic it may help decompose metals, they are to be avoided
- Use glass or plastic containers
- The milk you use for kephir can be of most kinds, but always of animal origin
- Non-animal milk does not contain lactose, fundamental to the process
- The fermentation process takes about a day & a half
- The more kefir grains you use, less time it takes to ferment (and vice-versa)
- Kephir is a living organism; avoid storing it in very high temperatures
- In hot climates, the kephir tends to ferment faster (tropical = x2)
- If it over-ferments, it will taste more acid, but is still good for consumption
- After prepared, kephir can be consumed, or keep in the refrigerator
- Refrigerated kephir can last for many months
- Kefir can be mixed with other foods to improve flavour, like cereals or fruit
Ok, these are things I remember for now on how to make kefir. More as we go along :)
Oh, by the way, you'll notice I use the terms Kefir and Kephir interchangeably, but it's just out of habit, no difference there... both terms are correct, are ok to use, and mean the same :)
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