Homemade Kefir and Kefir Cheese made from Grains

Kefir made from Kefir Grains is so easy to make. The hard part is consuming it as fast as you produce it because the grains keep multiplying and thereby producing kefir in less time. The other difficulty is finding live kefir grains that are not freeze dried. Those are not as easy to cultivate. I found mine online. The grocery store chains in central Florida do not carry them to my surprise. The benefits of kefir are immense for a healthy digestive tract. Kefir has approximately 20 billion probiotics compared to around 6 billion in yogurt. With kefir grains all you do is add them to cold whole milk and leave at room temperature (65 to 75 degrees) and in about 24 hours you have a fresh batch of fermented milk known as kefir. You can also do this in a fridge set at about 42 degrees which may take a day longer but the result is a bit sweeter and creamier taste in my opinion. This process is ongoing as the grains keep producing and multiplying as long as you give them new fresh whole milk to feed on as they consume the lactose sugars in the milk. Wishing you good health.

To make a soft spreadable cheese simply take the fermented batch and after straining out the grains, run the kefir through a piece of cheese cloth in a jar to let the amino acid liquid drip into a jar. Then just let the cheese fall out of the cheese cloth into a container the next day and flavor with your favorite herb such as pesto, garlic, chive etc.

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