First things first: What is kefir?
Kefir is a fermented drink made from kefir crystals. These crystals, also known as Tibetan mushrooms or Caucasian mushrooms, are a mix of bacteria and yeasts. These cultures cause lactic acid fermentation, which ferments sugar or lactose. You can make milk kefir or water kefir with the corresponding kefir crystals. Milk kefir crystals are milky white and water kefir crystals are more transparent and look like ice crystals. But why should you drink kefir at all? Sour milk products or lactic acid fermented products, like many other fermented products, are associated with having a positive influence on the intestinal flora. Bonus points for the tart, refreshing taste!
DIY: Kefir from kefir crystals
To start the kitchen magic, you first have to order some rather unmagical kefir crystals online. Or you know someone who has kefir crystals and can share them with you. Once you've got hold of the crystals, you can use them almost forever. But be careful: kefir crystals are a bit picky and should only be handled with very well-washed hands, but even better with utensils made of wood, glass and plastic, but not metal. If you follow these rules, your kefir culture will last a long time.
How to make: Milk kefir
First rinse your new kefir crystals under cold water and then activate them in milk, preferably UHT milk. Pour the crystals into a glass, cover with milk and leave to ferment in a warm place covered with a cloth for 24 hours. If you have had the kefir crystals for longer, you can skip this step.
The next day, pour off the milk and add approx. 500 ml of new milk to your kefir crystals. Then cover your jar with a cloth again and leave the kefir to ferment for 24-36 hours in a warm, sun-protected place. You can drink your kefir pure or mix it into a smoothie. Just make sure that you start with a small amount so that your intestinal flora can get used to the fermented food.
But now the question of all questions is: Can you also make milk kefir from plant-based drinks? The answer is: Yes and no. Either you use milk kefir crystals with (preferably homemade) soy drink, in which case it is not strictly speaking plant-based, as animal products are used in the production of milk kefir. Alternatively, you can use homemade soy drink and plant-based kefir ferment. This does not consist of kefir crystals, but of lactobacteria, and these are not of animal origin. However, the process is the same: mix the plant-based drink with the ferment or crystals, leave to ferment for 1-2 days and enjoy! No matter which option you choose: At the end of the process, you should rinse the crystals with water and can start again from the beginning.
By the way: Whether one or three weeks - opinions differ as to how long you can keep your milk kefir. But one thing is clear: the longer you don't consume your kefir, the more sour it becomes.
How to make: water kefir
The basis of water kefir is - you guessed it - water. But not only water, because the kefir crystals need something to eat in order to ferment, and the water kefir crystals' favorite food is sugar. Cane sugar is the best choice here. First, rinse the kefir crystals with water. Then dissolve 80 g of cane sugar in 500 ml of hot water and cool the liquid down to a lukewarm temperature with 500 ml of cold water. Then add 2-3 tablespoons of kefir crystals and 30 g of grapes, dates or dried figs. Stir once with a wooden or plastic spoon, cover with a cloth and leave to ferment in a warm place out of the sun for 1-3 days. You can then rinse off the crystals and start again. You can then keep your kefir sealed in the fridge for up to 4-6 weeks and enjoy it.
Have you caught fermentation fever? Read on to find out how to make your own kombucha!