Kefir

Kefir is a drink made from milk which has been fermented with kefir grains. Kefir grains are a Symbiotic Culture of Bacteria and Yeasts (or SCOBY) and are used as a ‘starter’ to kick off the fermentation process, available in health food shops.

Kefir is packed with good bacteria, which helps fight off the bad bacteria in your gut and is good for digestion. You can try a vegan version, using a plant-based milk instead, but keep an eye on your grains as they will not stay active as long.

The drink originated around 2,000 years ago, and is thought to have hailed from the Caucasus. It is said to have been invented by shepherds roaming the Caucasus Mountains, who would carry milk around in their goat skin pouches in the sun all day. After a while, the milk had fermented slightly.

Makes just over a litre.

Ingredients

• 1 litre of milk (see notes on type of milk in description)

• 100 grams of kefir grains

Method

1. Put the milk into a sterilised jar. Add the kefir grains and stir.

2. Cover the top with muslin cloth and tie tightly with string.

3. Leave to ferment for 2 days, ideally at around 20–25 celsius (normal room temperature). In colder months you could get away with 15°C, it will just take longer (around 5 days). Any cooler than 15°C and the bacteria will become sluggish and stop fermenting altogether.

4. Place a bowl under a sieve. Pour your finished kefir into the colander, stirring with a spoon. The grains will be left.

5. Rinse out the large jar that you fermented the grains in, then add the grains back into it. Start the process again.

6. Transfer the finished kefir to a sealable jar. Store in the fridge and enjoy.

Recipe provided by Mark Breen of Seasonal Kitchen.

You might like these waste-busting recipes too…