Kefir making tips

[trumpisaflump]

I've been drinking kefir milk for the last few months and I really like it but would love to try and make my own to cut down on plastic waste. Does anyone have any tips? I joined a kefir making Facebook group but I'm a bit overwhelmed now!
I'm looking for advice on where to buy the best grains (not sure if I trust the reviews on Amazon) and equipment I'll need. I'm also worried about poisoning myself so any tips on storage. Can I just use normal whole milk? I don't know if I fancy using non pasteurised stuff.

Buy an easy yo yoghurt making kit and wine kefir starter. Make a batch as per the kefir starter instructions using ordinary milk. Store in the fridge as you would with regular kefir. Then make the next batch using the kefir you’ve already made (a few table spoons). I would continue using the first two batches to make more kefir but not beyond that as others increasingly sour.

*dibt know where wine came from

Thanks @Reginabambina I see the Easy Yo Kitso on Amazon. Do you have any recommendations for a kefir starter kit? The Easy Yo Kit seems to come with yoghurt making sachets??

The facebook groups will send you grains, when you get to the top of the list.

I find my home made kefir sourer than the shop kind.

It’s so easy!! You don’t need any kit at all. I bought my grains from www.kefirshop.co.uk, they are always excellent. £7.50. Bung them in a Kilner type jar with ordinary full fat milk. Don’t seal the lid down, leave a gap for air to circulate. Leave for 24 hours in a slightly warm place, eg kitchen. Pour off kefir. Top up with milk again. When they first arrive they may take a few days to get to full power. When the grains are tiny you’ll need to sieve the kefir to avoid losing any. They’ll grow into larger lumps. You never need buy anything except milk again. Unless you screw up and forget to feed them. If you go away put them in the fridge or freezer. When you buy them they come with simple instructions. Yum!

When I started I was paranoid about growing some kind of unhealthy bugs... it’s pretty much impossible. If you want endless kefir information have a look at users.sa.chariot.net.au/~dna/kefirpage.html

Thanks @SparklingLime that's really helpful. I'll get myself a kilner jar and check out that website. Looking forward to having my own home made kefir.

It’s so good. If I use full fat milk and keep them warmish, I get a set yogurt consistency (once they’re established). If the temperature is cooler I get runny kefir like you buy premade, but much nicer.

Eventually the grains grow bigger than you need, and bud off babies, so you can give some away. The ideal is to share on Facebook groups etc, but I was once wanting some urgently and so bought from that website.

Perhaps I need to try again with fresh grains. I find mine taste like sour milk, like the old dried parmesan you could get.

I’d get powder rather than grains to start with because it’s much more user friendly but as you get more confident there are benefits in switching to grains.

Grains couldn’t be easier, @Reginabambina! What problems have you had with them? I can’t see why anyone would go for powder unless travelling/availability issues.

@SparklingLime they don’t tend to yield as consistent a product as easily, then there’s also the maintenance and not being able to use them with non-dairy alternatives that easily etc. They’re superior in terms of probiotic content but in other aspects the quality of the kefir that they yield can be disappointing.

I’ve had no problems, been using using them for 10+ years. What maintenance?

@SparklingLime I’ve ordered the grains from the company you suggested. Plus I’m starting to digest the information on the website link-it’s massive! I see from the website it says you can use semi skimmed milk and I’d be quite keen to do that as I like to keep my calorie intake to under 1700 calories a day. Do you ever use semi skimmed? Plus last question-what do you store the kefir in when it’s refrigerated? Thanks

No, I’ve never used semi-skimmed myself.
I just keep it in another glass jar in the fridge if I have excess. Enjoy!

@SparklingLime so I've made my first ever batch of milk kefir. I used the grains from the company you suggested and left if fermenting in my kitchen which is quite warm for 24 hours. I strained it then put it in the fridge for 12 hours. And it was absolutely vile! 🤮 Like a strong cheese drink.
I usually buy the unsweetened Biotiful Kefir bottles and I love it. Tastes sour but lovely and think and silky. What have I done wrong?

I made kefir for quite a long time, the real stuff is vile I agree 😁
I've never had the commercial product I drank it for the health benefits but I got bored of all the fiddling about and straining it and now I just stick to making sauerkraut
you can eat the grains they are probably quite good for you?

@UYScuti yeah I think I might just eat the grains as I don't think I'll ever be able to stomach that milk kefir I've made. The commercial stuff is gorgeous-you should try it.
Next step is sauerkraut

I only ever added a small amount of kefir to my porridge I wouldn't drink it straight😖
Sauerkraut is a whole nother rabbit hole...

You need to let the grains acclimatise before you get decent kefir from them. They’ve likely been out of milk for 48 hours ish before arriving with you. If they are not active enough to culture the milk then you’ll have drunk milk that’s just slightly off from being a room temperature for 24 hours. Give them a chance!

Ah ok @SparklingLime that makes sense. I'll stick with it for a bit. Thanks

I don’t have their instructions in front of me, but doesn’t it say something about letting them settle first? I definitely mentioned it above. You might have to chuck the milk they’ve been in for a few days, but you’ll only need to put them in a small amount of milk until they grow. The instructions should give you appropriate volumes.

I didn’t mean that to sound snippy, @trumpisaflump. But it’s well worth giving the grains a chance. Screenshot from the kefirshop attached.
This might be helpful to give you a bit more info and reassurance... they’re talking about dehydrated grains so they advise chucking the milk for the first 10 days. Yours weren’t dehydrated so just a few days should allow them to settle: dontwastethecrumbs.com/step-by-step-how-to-make-kefir-and-faq/

@SparklingLime not snippy at all! You've been hugely helpful and I totally appreciate it. I would have probably given up without your advice to give it time. I'll keep on with it and pat back when they're good