Does anyone make their own kefir?

[Stumpedasatree]

With milk grains, or otherwise? I'd like to try, but not sure if it's feasible!

Yes I do. It is very easy. I'm busy right now but will post a foolproof method a bit later on.

Yes my partner does, it's really easy and he's been doing it for about ten years! Bought the starter grains off Amazon, only replaced them once. He's on a real roll with it!
What do you want to know? Some I can tell you, some I might have to ask him.

I used to. It's really easy once you have the seeds. You just need to be careful about the materials you are using. Metal is not good.

Put the seeds in a glass jar, add milk and cover the top with paper towel or muslin (you need to let air in). I used an elastic band to hold it in place. Store it on the counter top.

After a few days, it will be "cooked". The longer you leave it the more sour it becomes. Strain it through a plastic sieve. Keep the liquid in the fridge. Repeat the process with the grains.

I found it was a great substitute for buttermilk if I wasn't drinking enough of it. It does tend to reproduce like mad so you can share out the seeds.

You have prompted me to start making it again. I just need to find someone with seeds to share.

Yes it is so easy. Definitely give it a go. I have one on the go all the time. Takes about 2 days. Fill a clean jam jar with milk (full fat) add grains. After 2 days fish out grains with a spoon and drink kefir. Put grains in a clean jam jar and top up with milk. Repeat. Good luck!

Brilliant, thank you! All sounds good, I am looking at Happy Kombucha. I already make my own sourdough so hopefully this won't be too different!

I do, have done for years. Its really simple and beneficial. I drink it, make smoothies, use it as sour cream, strain and flavour it to use as a cheese, my dogs love it too.

Yes I do, for DP who has some health issues and has to take a lot of antibiotics.
I wouldn't leave it for 48 hours this time of year, it's already thick like yoghurt and very sour after 24. I strain every morning through a plastic sieve into a clean cup and then add the grains to a fresh glass of milk, cover with kitchen roll and put on the window sill. Couldn't be simpler. Water kefir is much more tasty but a lot more work.

DH does, he was given grains by a friend and has made it a few times since.
We are both into gut health and also make Kimchi and sauerkraut

Look at Freshly Fermented website. Their instructions are the best I’ve used. I do weigh the grains and the milk as it gets the best result for me. I agree not to leave too long in this weather. I might leave it out for 12 hours and then in the fridge for another 12 and that seems to work ok.

Already make kimchi but would like to try kefir because it’s quite expensive to buy.

I tried it but I didn't like the taste so now I buy it.

Happy Kombucha is a really good site. I also make my own vinegar with their “mother”.