MILK KEFIR

All food has a story, and this is one of my favourites. In 1979, the parents of a mate of mine were preparing to leave Russia, and her mother couldn’t bear the thought of not being able to take her kefir grains with her – making kefir was a daily ritual in her kitchen, as in many other Russian households. She secretly smuggled her precious kefir grains under the noses of multiple customs officers until they landed safely in Australia. Over 30 years later, the grains are still producing delicious milk kefir, not just for their family but mine and many others.

An ancient drink, milk kefir (pronounced kee-fir) is the most popular fermented milk drink in many parts of Eastern Europe, and is quite similar to yoghurt, but contains many more beneficial probiotics, so is even better for you! It is very simple to make and is perfect in smoothies, on muesli or as cream cheese; you can also add it to your sourdoughs, or use as a substitute for buttermilk in baking. You can find milk kefir in some supermarket dairy cabinets, but often these are pasteurised, so it is best to make it yourself.

As with Water kefir, you’ll need some milk kefir ‘grains’ to help the milk ferment. Small and jelly-like, these are similar in shape to cauliflower florets, but are not actually grains at all. You can buy them online and at good health food shops … or steal some from a Russian friend’s mum.

MAKES: 300–500 ml (10½–17 fl oz)

INGREDIENTS

500 ml (17 fl oz/2 cups) organic, unhomogenised full-cream milk

1 tablespoon milk kefir grains

EQUIPMENT

1 x 600 ml (21 oz) jar, and a small cloth to cover the top of the jar

rubber band for securing the cloth

small fine-mesh strainer

1 x 500 ml (16 oz) jar with a lid, to store your finished kefir in the fridge

MILK KEFIR METHOD

1.

Prepare your jar: Wash a 600 ml (21 oz) jar with hot soapy water, place on a clean tea towel and leave to air dry.

2.

Fill: Pour the milk into your jar and add your milk kefir grains.

Leave to brew: Loosely cover the jar with a cloth and secure with a rubber band. Leave on the kitchen bench, or in a warm spot out of direct sunlight. After about 12 hours the milk will start to separate and begin to smell a little funky; this is okay and is meant to happen.

3.

Strain: After about 24 hours, the milk will have separated some more, and will smell both sweet and a little sour. This is what you want. Strain the kefir through a small strainer, into your clean 500 ml (16 oz) jar, reserving the kefir grains. Give the strained kefir a good stir.

Reserve the grains: Return the reserved kefir grains to the original jar and cover with 125 ml (4 fl oz/ ½ cup) of the strained kefir. Place in the fridge; the grains will keep for several weeks.

Drink: Seal your jar of fresh milk kefir and store in the fridge. Use within 1 week.

Prepare the next batch: Bring the reserved kefir grains and kefir milk back to room temperature. Add 375 ml (13 fl oz/1½ cups) fresh unhomogenised full-cream milk and follow the process again.

HOW TO USE

  • Use in place of yoghurt in a summery peach and vanilla smoothie.
  • Add to granola and stewed fruit for breakfast.
  • Use in place of buttermilk when baking cornbread or cakes.
  • Swirl through your favourite winter soup to add a creamy tang.