Kefir is a fermented milk drink with nutritional and probiotic benefits with a slightly sour taste, made using a culture of yeasts and bacteria, but most people think of it more simply as drinkable yogurt. Kefir is simple to make a great addition to smoothies.
All you need to make kefir at home is some kefir grains, milk (organic, pasteurized or raw- not ultra pasteurized), kefir grains, clean napkin for covering + rubber band, strainer and storage container with lid.
In glass jar add 1 teaspoon kefir grains and 1 cup milk. Cover with cotton napkin and rubber band. Store at room temperature away from direct sunlight for 12-48 hours, or until you start to see separation.
After the kefir has fermented, use a bowl or jar, and fine strainer to separate to the grains from the kefir. Use a spatula, if needed, to stir and press the kefir into the strainer.
Once all you have left in the strainer are the kefir grains, cover and refrigerate the strained kefir. Start a new batch of kefir using left over kefir grains. Kefir grains reproduce; measure your grains and continue to use the ratio of 1 teaspoon kefir per 1 cup of milk.
Kefir can be stored in a sealed container in the refrigerator for up to a week.
To take break from fermenting kefir, store kefir grains in a fresh batch of milk for up to a month.