All posts for the month September, 2013

Making Kefir With Freeze Dried Grains

Published September 22, 2013 by Hadufuns Bernardo
Dried Grains

Dried Grains

One among the most popular fermented beverages in Asia and Europe is the kefir. Traditionally, kefir is prepared using cow’s milk. However, recent studies showed that it can as well be made by using coconut milk, goat’s milk and with other ingredients. Kefir is closely comparable with yogurt, just like yogurt, kefir also contains good bacteria and it also offers a number of health benefits.

You can enjoy the health benefits of kefir simply by making your own recipe at the comfort of your kitchen. Please check the complete step by step process of making a homemade kefir below.


  • Skim milk or whole milk
  • Dried Grains

Materials Needed:

  • Glass container with cover
  • Fine Strainer


  1. Freeze the dried grains inside the refrigerator.
  2. Place the freeze grains into a glass container.
  3. Add the skim milk or whole milk.
  4. Cover the glass container.
  5. Store the Kefir at a room temperature. Keep it in a place away from direct sunlight.
  6. Let the Kefir ferment for around 12 to 24 hours.
  7. Shake the kefir once every two hours to speed up the fermentation process.
  8. Your fermented kefir must be completed after 24 hours.
  9. Filter the kefir using a fine strainer. Set aside the grains. You may save it for your next kefir-making process.
  10. You may now enjoy your delicious homemade kefir.

The Best Way to Cook Kefir Cheese

Published September 15, 2013 by Hadufuns Bernardo
kefir cheese

Kefir Cheese

Just like raw milk and yogurt, kefir can also be used for the production of cheese. This can be done by simply letting the kefir stand for 24 to 48 hours until curds and whey are formed. These curds then make up a soft and simple Kefir cheese. Here are the steps to do the Kefir cheese.


  • Raw milk
  • Kefir grains

Materials needed:

  • Glass jar
  • Deep bowl
  • Coffee filter or linen cloth
  • Strainer


  1. Warm the raw milk over low heat for around 40 minutes until slightly reduced. Let it cool.
  2. Add the grains to the milk in 1:5 proportions with 1 part for the grain and 5 parts for the milk.
  3. Let the mixture stand at a warm room temperature for 24 hours to ferment.
  4. Cord the strainer with a coffee filter or a linen cloth, whichever is available.
  5. Place the strainer over a deep bowl.
  6. Pour in the fermented kefir to the strainer and then let it stand to strain for 12 hours or until the soft cheese is formed according to your preferred consistency.
  7. Take out the kefir grains and wash them. Let them dry in an open air and store for future use.