Hi guys and welcome to todays Wellness Wednesday’s. Today I’m going to be updating you guys on a little experiment I’ve been working on for the past couple days. I chose to post this for todays wellness Wednesday because it’s a little hobby of mine that I enjoy doing/researching in my spare time. I can’t stress enough the importance of having a healthy outlet in your life to focus on. We all have work, homework, obligations, and expectations to attend to, which can quickly become over whelming if you’re not giving yourself time to relax. For me, I love anything nutrition, health, fitness, and food related. I could spend hours looking up healthy recipes and watching workouts on youtube and cookings, etc. This is what I look forward to at the end on my day during my leisure time. So, again, I encourage everyone to find something they love and to make time for that thing.
So, following my rant, I have been experimenting with growing my own kefir. For anyone who isn’t familiar with kefir, it is a fermented milk that is made from kefir grains which is a good bacteria. I tried store bought kefir for the first time recently and really loved it. It is super nutritious and great for the gut as it is a probiotic with protein, fiber, etc. I really enjoy the taste, though I wouldn’t be surprised if it’s not for everyone. It’s comparable to a thinner and a bit more tangy greek yogurt. I know this doesn’t sound super appetizing, but I really dig it.
So last week I ordered the kefir grains online. Basically, the more kefir you make, the more grains you acquire and people sell their grains online. The grains are white and kind of look like cottage cheese in a way. Keep in mind, that they are living bacteria so you have to take care of them, especially after being shipped.
The first step is to add the grains to whole milk. Interestingly, the grains/bacteria, feed off of the lactose and sugar in the milk, also making it almost completely lactose free. I then covered the milk with a paper towel, putting a band around the lid and left it in my kitchen for about 24 hours. Not going to lie, it was a bit off-putting to think bout drinking a form of milk that has been left sitting out, but I forced myself to trust the process.
So after 24 hours, it begins to separate and thats when you have to strain the grains from the milk using a fine strainer. And remaining with the grains you can immediately begin a new batch by adding them into new whole milk.
So my first batch was done and I was a bit caught off guard by the initial taste. My kefir comparing to the store bought kefir was much more tangy and not as think/creamy. I looked up how to maybe fix this and someone recommended letting it sit out for an addition 24 hours to reduce the tanginess, but so far it doesn’t seem much different. I still plan on using my kefir for the nutritional benefits by maybe adding it to a smoothie or adding fruit so make it’s more pleasant.
I am going to alter my next batch a bit to see if there is any difference (fingers crossed). So, though my little experiment hasn’t been super successful, I’ve still had fun working on it and will continue trying. Thanks for reading!