Kefir South Africa

Do you want to make your own kefir?

Making your own kefir isn't really difficult - its mainly finding a routine and experimenting until you find the flavours that you like. The grains really enjoy consistency and once they adjust to your environment, with a bit of care - they should thrive and grow.

You can find the grains available at - most of the shops - or via order. There is a real shortage of the milk kefir grains, due to a huge demand, so I apologise for that.

1. Start with the freshest milk	2. Add kefir grains, about one tablespoon per litre of milk
3. on the grains (first fermentation) for 24 hours at room temperature.	4. Strain off the grains and your kefir is ready to drink and you can start your next batch using the same grains.
kefir technically doesn't go "off" but you will notice that the older it gets, the more sour the taste.	Super salad dressing addition
Great in your favourite smoothie receipe	For simple cream cheese, simply strain through a cheese cloth
Kefir is the "real deal" when it comes to great sour dough starter	Reuse your grains for more super healthy kefir!
Don't forget to share with your best friends!

Making your own milk kefir

DIY Kefir.pdf

Making your own water kefir

1. Start with fresh filtered water, ideally in a closed lid container	2. Add about 6 tbs of kefir grains, per two litres of water.
3. Kefir grains feed on sugar so add 4 Tbsp organic brown sugar and a bit of sliced lemon. The grains consume the sugar during fermentation, yielding a bone dry base drink.	5. Ferment at room temperature for 24-48 hours (find your groove and what works for you). This is considered the first fermentation (on the grains).Strain off the grains and allow a second fermentation in a sealed container.
4. About 6-8 raisins or dried fruit, bit of fresh ginger, himilayan salt and you are good to go!	6. The second fermentation is where the fizz comes from, making the kefir like a old fashioned soda.
7. Be creative with what you add to the second fermentation - your favourite juice (fruit or veg!)	8. Mainly just experiment and enjoy

Do you want to make your own kefir?

1. Start with the freshest milk

2. Add kefir grains, about one tablespoon per litre of milk

3. on the grains (first fermentation) for 24 hours at room temperature.

4. Strain off the grains and your kefir is ready to drink and you can start your next batch using the same grains.

kefir technically doesn't go "off" but you will notice that the older it gets, the more sour the taste.

Super salad dressing addition

Great in your favourite smoothie receipe

For simple cream cheese, simply strain through a cheese cloth

Kefir is the "real deal" when it comes to great sour dough starter

Reuse your grains for more super healthy kefir!

Don't forget to share with your best friends!

Making your own milk kefir

​

Making your own water kefir

1. Start with fresh filtered water, ideally in a closed lid container

2. Add about 6 tbs of kefir grains, per two litres of water.

3. Kefir grains feed on sugar so add 4 Tbsp organic brown sugar and a bit of sliced lemon. The grains consume the sugar during fermentation, yielding a bone dry base drink.

5. Ferment at room temperature for 24-48 hours (find your groove and what works for you). This is considered the first fermentation (on the grains).Strain off the grains and allow a second fermentation in a sealed container.

4. About 6-8 raisins or dried fruit, bit of fresh ginger, himilayan salt and you are good to go!

6. The second fermentation is where the fizz comes from, making the kefir like a old fashioned soda.

7. Be creative with what you add to the second fermentation - your favourite juice (fruit or veg!)

8. Mainly just experiment and enjoy