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Recipe: Kefir

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drinks
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This recipe comes to Khoollect from Hayley Barisa Ryczek, author of Fermented Foods at Every Meal. Here’s what this fermented food specialist says about this tangy, health-giving beverage:

Kefir has a tart and tangy taste. The fermentation time determines the flavour and thickness. You may even achieve a bubbly or fizzy result. This is a versatile recipe: drink kefir as a beverage or add it to smoothies. Kefir has been around for centuries and was thought to possibly have been created by accident. If so, it was a healthful and tasty accident!’

Recipe and images taken from Fermented Foods at Every Meal by Hayley Barisa Ryczek, published by Fair Winds Press (£12.99)

Kefir

Take the next step!

Try Hayley’s Overnight Kefir Chia Coconut Oats recipe too.

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time48 hours 0 MINUTES

Servesmakes 2 jars

LevelEasy


ingredients

Equipment you’ll need:

2 glass quart (950 ml) jars with lids
Wooden mixing spoon
Cheesecloth or cotton fabric square
Rubber band or string
Fine-mesh strainer

Ingredients:

¼ cup (60 g) kefir grains
4 cups (950 ml) milk

Take the next step!

Try Hayley’s Overnight Kefir Chia Coconut Oats recipe too.

1

Add the kefir grains and milk to a glass jar. Stir gently using a wooden spoon.

Cover the jar with cheesecloth secured with a rubber band or string and allow to ferment at room temperature (out of direct sunlight) for 12 to 48 hours.

2

You can taste the kefir to see whether it has properly fermented, or watch for the whey (a clear yellowish liquid) to separate at the bottom of the jar. You may have small pockets of whey throughout the kefir.

3

Pour the kefir through a small fine-mesh strainer into another clean jar, collecting the kefir grains in the strainer for use in another batch.

4

Chill the kefir, covered, for the best taste results. You can drink it plain, although many people sweeten it with a bit of maple syrup or honey or blend it with fresh fruit. Store in the refrigerator for up to 2 weeks.

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Preparation Time10 MINUTES

Cooking Time0 MINUTES

Resting Time48 hours 0 MINUTES

Servesmakes 2 jars

LevelEasy


ingredients

Equipment you’ll need:

2 glass quart (950 ml) jars with lids
Wooden mixing spoon
Cheesecloth or cotton fabric square
Rubber band or string
Fine-mesh strainer

Ingredients:

¼ cup (60 g) kefir grains
4 cups (950 ml) milk

Take the next step!

Try Hayley’s Overnight Kefir Chia Coconut Oats recipe too.

1

Add the kefir grains and milk to a glass jar. Stir gently using a wooden spoon.

Cover the jar with cheesecloth secured with a rubber band or string and allow to ferment at room temperature (out of direct sunlight) for 12 to 48 hours.

2

You can taste the kefir to see whether it has properly fermented, or watch for the whey (a clear yellowish liquid) to separate at the bottom of the jar. You may have small pockets of whey throughout the kefir.

3

Pour the kefir through a small fine-mesh strainer into another clean jar, collecting the kefir grains in the strainer for use in another batch.

4

Chill the kefir, covered, for the best taste results. You can drink it plain, although many people sweeten it with a bit of maple syrup or honey or blend it with fresh fruit. Store in the refrigerator for up to 2 weeks.

SHOW MORE
SHOW LESS

This recipe comes to Khoollect from Hayley Barisa Ryczek, author of Fermented Foods at Every Meal. Here’s what this fermented food specialist says about this tangy, health-giving beverage:

Kefir has a tart and tangy taste. The fermentation time determines the flavour and thickness. You may even achieve a bubbly or fizzy result. This is a versatile recipe: drink kefir as a beverage or add it to smoothies. Kefir has been around for centuries and was thought to possibly have been created by accident. If so, it was a healthful and tasty accident!’

Recipe and images taken from Fermented Foods at Every Meal by Hayley Barisa Ryczek, published by Fair Winds Press (£12.99)

Kefir

1

Add the kefir grains and milk to a glass jar. Stir gently using a wooden spoon.

Cover the jar with cheesecloth secured with a rubber band or string and allow to ferment at room temperature (out of direct sunlight) for 12 to 48 hours.

2

You can taste the kefir to see whether it has properly fermented, or watch for the whey (a clear yellowish liquid) to separate at the bottom of the jar. You may have small pockets of whey throughout the kefir.

3

Pour the kefir through a small fine-mesh strainer into another clean jar, collecting the kefir grains in the strainer for use in another batch.

4

Chill the kefir, covered, for the best taste results. You can drink it plain, although many people sweeten it with a bit of maple syrup or honey or blend it with fresh fruit. Store in the refrigerator for up to 2 weeks.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Lisa Posatska 2 years ago

I would love to try this!
Does she have any suggestions about where to source kefir grains?

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