How to make kefir

Once you know how to make kefir it takes only about five-minutes; I have had a love-affair with this ancient natural probiotic since it fixed in one week a severe bellyache of many years' duration[1].

These days we are all overexposed to many drugs and chemicals that harm the normal-flora that dwell in our intestines, bladders and even the armpit. In the happy tum there are an astonishing 2kg of friendly bacteria, viruses and yeast cells.

Kefir in funnel.

Most of us are seriously deficient so making a natural probiotic in your home is the solution; we have found how to make kefir the simplest. It takes about five-minutes.

Researchers have shown that the diversity as well as the quantity of these bugs is important; in your homemade kefir you will have over thirty different friendly bacteria. In a probiotic supplement there will rarely be more than four; at fifty-times the price.

Initially you should make kefir daily for perhaps a month. How frequently you consume it after that is totally dependent on your lifestyle. We find that twice a week works for our well-being; there appear to be very few guidelines, so follow your own instincts.

The cost is that of one cup of milk; dirt-cheap. It is also the most readily absorbed form of calcium apparently.

  1. Get some active kefir culture from a friend, or the frozen seed from your wellness store, and place it in a half-litre glass bottle. A fairly wide lid is helpful.
  2. Add about a cup of milk. Raw tastes better, but regular pasteurised-dairy from the store works perfectly well.
  3. Leave it on the kitchen-counter for a few hours until it curdles. Then put it in the fridge, depending on how strong you want it.
  4. Pour the contents into a small plastic colander over a deep dish of sorts; I use a glass measuring-bowl. Allow it to drain, and use a stainless-steel or plastic spoon to help the liquid through.
  5. Return the curds to the same bottle and add a little unchlorinated-water, stir and again pour through the colander. You may want to repeat this; I do sometimes if it's still milky.
  6. Then spoon the washed kefir granules into a clean bottle; add fresh-milk and start again.

Then you either drink the cultured-milk that you have strained off, or use it in a smoothie to soften the sour taste. It is not to everyone's liking but with half a banana and a teaspoon of raw honey it is perfectly palatable.

Made with raw-milk I find it is a little sweeter but obviously you must know your dairyman. Contamination from unfriendly bacteria is possible.

You must use unchlorinated-water to rinse the curds or it will kill the friendly kefir bacteria.

We use filtered and sterilised rain-water harvested from the roof and stored in an underground reservoir.

Water scarcity in the world is a serious consideration of ours; now we can enjoy using it freely without guilt.

For those who like to make artisan-bread, as we do, adding some of your kefir filtrate to the dough makes a lovely softer crumb. The good wife wants to know whether it's simply the dairy, or the bacteria that are helping to predigest the gluten. We need to experiment more.

Sourdough has a mind of its own though, as even experienced bakers will tell you. Once you know how to make kefir and prepare your own artisan-bread you'll never go back to the commercial loaf.

Some things in life cannot be hurried, though we humans are forever looking for more short-cuts; a few are okay but not when making a probiotic, nor whilst baking a decent loaf of bread.

To have less and live more is part of our philosophy of life. It's perfectly expressed when forest bathing too. Take time to smell the roses; the ghastly alternative is stress, nervous-breakdowns and psychiatric medication.

As for me and my family, we choose now to live in the slow-lane; it's blissfully pleasant.

Plastic kefir funnel or colander.

Supporting the microbiome


"The benefit of a Firmicute probiotic was evident as early as week 2, highlighting the need for rapid microbiome repair after completing standard-of-care antibiotics."

- Journal of the American Medical Association[2]


It's not enough to take a glass of kefir and other probiotics daily; we also have to support the microbiome. Here are several steps that we can and should take to increase the diversity of friendly bacteria, yeasts and virus in the gut.

  1. Enjoy a diet rich in the fibre that those friendly bugs feed on. That means fruit, vegetables and whole-grains daily, says Dr Mark Goodarzi, an endocrinologist.
  2. Wherever possible try to reduce the saturated-fat. Could you use avocado or olive oil instead of butter on your bread?
  3. Get more of your protein from legumes; eat less red-meat.
  4. Avoid artificial-sweeteners and reduce sugar; both will deter your microbiome.
  5. Get more daily exercise.

Kefir smoothie

Kefir breakfast smoothie.

We make a number of different kefir smoothies; all have a quarter of a banana and half a teaspoon of honey. I am prediabetic so I have to keep the glycemic-load down. Raised blood-glucose from chronic excessive carbohydrate consumption is a killer; literally.

How to make kefir

How to make kefir, the easiest probiotic in my opinion, in your own kitchen is not higher mathematics; sauerkraut is an alternative but a lot more long-winded.

Another of my favourites, also a less difficult probiotic, is this fermented peppadew sauce; you can use any chili that is readily available.

Another is this wheat beer made using natural honey instead of sugar; each probiotic provides different bugs adding to the diversity. Actually we should regularly be enjoying several.

1 gallon wheat beer recipe.

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  • Microplastics from our water
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  • Keep bees
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