kefir smoothie recipes before you begin · and start making kefir. choose milk for making kefir ......

Mil

k K

efir

Kit

CulturesForHealth.com Page 20 CulturesForHealth.com

Check the contents of the milk kefir kit

This kit includes dehydrated milk kefir grains and a

plastic strainer. Please contact us if anything is

missing or open.

The milk kefir grains in this kit have been dehydrated

and packaged in a small amount of organic dry milk

powder. They are generally shelf-stable but are

sensitive to extreme heat. Please store the grains in

the refrigerator until you are ready to rehydrate them

and start making kefir.

Choose milk for making kefir

Please rehydrate your milk kefir grains using

pasteurized cow or goat milk, whole or reduced

fat.

Do not use ultra-pasteurized or UHT milk.

To make kefir using raw milk, please consult our

website for specific instructions.

Gather supplies

To activate the culture and make subsequent

batches of kefir you will need:

Milk

Glass or plastic container (canning jars work

well)

Coffee filter or cloth, secured with a rubber band

Prepare utensils and containers

Do not allow metal utensils other than stainless

steel to come in contact with the culture itself.

Wash and rinse culturing container or jar

thoroughly, to remove soap or food residue.

Read instructions

If at any point the instructions are unclear, or your

culture does not perform as expected, please

contact Customer Support before discarding

anything.

BEFORE YOU BEGIN KEFIR SMOOTHIE RECIPES

Cranberry

½ cup kefir

¼ cup frozen cranberries

2 tablespoons blueberries

1-2 teaspoons lemon juice

¼ cup cranberry juice

Dash of

vanilla

extract

Banana

1 cup kefir

1 banana

1 teaspoon vanilla

Sweetener to taste

Mango

½ cup kefir

¼ cup banana

¼ cup mango, papaya, or

guava

Sweetener

to taste

Apple Pie

¾ cup kefir

¼ cup unsweetened apple

sauce (best if chilled or

frozen)

Dash of vanilla extract

Dash of cinnamon

Dash of nutmeg

Orange

¾ cup kefir

2-3 tablespoons frozen

orange juice concentrate

¼ teaspoon vanilla extract

1 cup ice

cubes

Pumpkin

1 cup kefir

2 tablespoons pumpkin puree


Pinch of

cinnamon,

nutmeg, or

pumpkin pie

spice.

CulturesForHealth.com 1

This Kit Contains:

Milk Kefir Grains

Mesh Strainer

Recipe Booklet

Let’s Make Kefir!

Welcome to kefir making! We are excited to

join you on this journey. Inside this kit you

will find the supplies and recipes you need to

make kefir.

Making kefir is fun and we are always here for

support.

—The Cultures for Health Team

Have a question?

We are always here to help!

Cultures for Health

1801 N. Louise Drive, Sioux Falls SD 57107

800-962-1959

[email protected]

www.culturesforhealth.com

In this booklet:

Activating the Kefir Grains, page 2

Making Kefir, page 3

Separating Grains from Finished Kefir, page 4

Flavoring and Second Fermentation, page 5

Troubleshooting and Tips, page 7

Straining Kefir for Thicker Kefir, page 10

Making Kefir with Coconut Milk, page 11

Recipes for Using Kefir, page 12

5504-14085 © Cultures for Health, 2014

CulturesForHealth.com Page 2 CulturesForHealth.com Page 19

We love our products and stand behind them. These are the items we use to make food for our own

families and are proud to offer to your family.

We are committed to providing the best customer support. Have a question about how to make

yogurt? Looking for a new cultured food your family might enjoy? Want to know what you will need to

make cheese? Need assistance ordering? We are here to help! We have assembled a talented and

knowledgeable group of customer support representatives, with lots of experience culturing, fermenting,

and making real food for their own families. Customer support is available via phone, email, website

chat, our blog, and various social media outlets including Facebook, Pinterest, Twitter, Google+ and

more.

We strive to have the best available information including expert advice articles, recipes, and

how-to videos. Your success is our success! We are continually updating our website with new recipes

and helpful tips, and we incorporate advice from our customers too.

We want you to be happy and successful with your food projects. We are always here to support

our products, answer questions, troubleshoot, and more. Not happy with something you bought? Have a

suggestion for some products we can offer? Let us know: we will do what we can to make it right. We

value a long-term relationship with our customers.

WHY CULTURES FOR HEALTH?

1. Empty the entire packet of dehydrated milk kefir grains into 1 cup fresh cold or room-temperature

pasteurized milk.

2. Cover with a coffee filter or cloth secured by a rubber band

3. Place in a warm spot, 68º-85ºF, to culture.

4. Let culture until milk thickens to the consistency of buttermilk or heavy cream, up to a maximum of 24

hours. Strain out the grains and put them into 1 cup fresh milk.

5. Repeat steps 2-4 every 24 hours until grains are activated. Activation may take up to 7 days.

6. In general, culture for 24 hours; however, it is important to check the milk. Check after 5-6 hours, then

every couple hours, or as often as you can, up to 24 hours.

7. Once the milk thickens within 24 hours or less, increase the amount of milk you use by ½ cup per batch,

up to 4 cups, maximum.

8. Sour but pleasant aroma and slightly thickened milk indicate successfully cultured milk kefir.

ACTIVATING THE KEFIR GRAINS

The kefir grains have been dehydrated to make the culture shelf-stable. To make milk kefir, the grains must

first be rehydrated.

1 cup kefir

3 cups fresh cow or goat milk

4 egg yolks

1 ½ teaspoons vanilla extract

3-4 tablespoons raw honey or maple syrup

¼ teaspoon freshly ground nutmeg, plus more for serving

Combine all ingredients in a blender and blend until smooth. Alternatively, combine all ingredients in a quart

jar, tightly seal the lid, and shake until well combined. Chill and serve with additional ground nutmeg and

whipped cream if desired.

Note: Please exercise caution when consuming raw eggs or

products made with raw eggs.

KEFIR EGGNOG

Mil

k K

efir

Kit





missing or open.










fat.




Gather supplies



Milk


well)







Read instructions




anything.


Cranberry

½ cup kefir





Dash of

vanilla

extract

Banana

1 cup kefir

1 banana

1 teaspoon vanilla

Sweetener to taste

Mango

½ cup kefir

¼ cup banana


guava

Sweetener

to taste

Apple Pie

¾ cup kefir



frozen)


Dash of cinnamon

Dash of nutmeg

Orange

¾ cup kefir




1 cup ice

cubes

Pumpkin

1 cup kefir



Pinch of

cinnamon,

nutmeg, or

pumpkin pie

spice.

CulturesForHealth.com Page 21

This Kit Contains:

Milk Kefir Grains

Mesh Strainer

Recipe Booklet

Let’s Make Kefir!




make kefir.


support.


Have a question?


Cultures for Health


800-962-1959

[email protected]


In this booklet:



















more.










pasteurized milk.














1 cup kefir


4 egg yolks









KEFIR EGGNOG


CulturesForHealth.com CulturesForHealth.com Page 16

1. Transfer the kefir grains to up to 4 cups of fresh milk.

2. Cover with a coffee filter or cloth secured by a rubber band.


4. Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours.

5. After culturing is complete, separate the kefir grains from the finished kefir.

6. Place the kefir grains in a new batch of milk.

7. Store the finished kefir in the refrigerator.

If you wish to use raw milk to make milk kefir, please visit our website for detailed instructions.

MAKING KEFIR

The flavor of milk kefir may be surprising at first. Most people are familiar with the taste of yogurt, often

with fruit or sweeteners added; however, milk kefir has a unique flavor, different from yogurt, buttermilk, or

other cultured dairy products.

Milk kefir may have a sour, tart or mild flavor. While some find it delicious as is, others may find that it takes

some getting used to. Adding flavors to the finished milk kefir may help make it more palatable, especially at

first.

What Is a Second Fermentation?

The first fermentation takes place when milk kefir grains are added to milk and cultured for 12-24 hours.

A second fermentation takes place after the grains are removed. Fresh milk kefir is cultured at room

temperature for another period of 8-12 hours, with flavoring additions, if desired.

What Are the Benefits of a Second Fermentation?

Fermenting the kefir a second time, with added ingredients, can mellow the flavor of the finished product

somewhat. With so many choices available, milk kefir can be enjoyed as a sweet treat or savory snack.

B vitamins are said to increase, and the minerals calcium and magnesium are said to become more bio-

available to the human body when a second fermentation is performed.

FLAVORING AND SECOND FERMENTATION

RASPBERRY CHOCOLATE CHIP KEFIR ICE CREAM

Tangy cultured milk products, such as yogurt and kefir, pair well with berries of all kinds. Raspberries work

exceptionally well with chocolate too and so in this berry- and kefir-rich ice cream you get the best of both

worlds.

4 cups fresh or frozen raspberries

2 cups kefir (use 1 cup kefir cheese + 1 cup kefir for an ultra-creamy result; see page 10 for kefir

cheese)

2 cups cream, half-and-half, or milk

⅔ cup honey or maple syrup

2 teaspoons vanilla extract

1 cup chocolate chips, chunks, or shavings

Use kefir made with cow milk, goat milk, or coconut milk. Combine

raspberries, kefir, cream or milk, sweetener, and vanilla extract in a

food processor. Process until smooth. Transfer mixture to ice cream

maker and churn according to instructions. Add chocolate chips

according to manufacturer’s instructions. Finish churning and serve

immediately as soft-serve ice cream or freeze to harden.

1 ½ pounds cucumbers, peeled, seeded, and chopped

1 large avocado, peeled, seeded, and roughly chopped

½ small red onion, roughly chopped

1 cup kefir

1 handful of fresh cilantro, dill, or parsley as desired

Salt and pepper to taste

Chopped radish, scallion, or cucumber to garnish.

Combine all ingredients in a blender or food processor and blend

until very smooth. Chill for a couple of hours before serving.

Serve topped with chopped radish, scallion, or cucumber and/or

crumbled feta or goat cheese.

CHILLED CUCUMBER AVOCADO KEFIR SOUP

In the heat of summer something cool and filling at the dinner table sounds good. This soup, alive with pro-

biotics and enzymes from cultured dairy kefir, creates a lovely, cooling meal alongside something slightly

filling like crackers and cheese or a thin-crusted homemade pizza topped with summer vegetables.



What Flavor May be Added for the Second Fermentation?

The sky is the limit! Because the kefir grains are removed before the second fermentation there is no risk of

contaminating or harming the kefir grains in any way. Here are some flavoring ideas:

Citrus fruit zest

Chopped fruit

Vanilla + cinnamon

Cocoa powder

Pumpkin pie spice

Garlic or onion (for use in savory kefir dip)

Please note: If adding ingredients that contain sugars, like fruit or honey, the finished kefir may become

more carbonated. To avoid a fizzy finished product, add sweeteners just before consuming.

CULTURED WALDORF SALAD

4 red-skinned apples, diced

½ cup chopped walnuts

1 cup chopped celery

½ cup purple grapes, sliced in half

⅓ cup kefir

½ cup sour cream

2 tablespoons lemon juice

Sea salt and pepper to taste

Butter lettuce leaves for serving

Combine all ingredients in a medium bowl and season with

salt and pepper to taste. Serve scoops of this salad in small

butter lettuce leaves.

The Waldorf salad is a lovely combination of sweet, savory, and rich ingredients. Using kefir and sour cream,

as in this recipe, it comes alive with the tang and probiotics one finds in cultured dairy.

KEFIR CHEESE, BANANA, AND PEANUT BUTTER SPREAD

4 parts kefir cheese (see page 11)

2 parts smashed banana

1 part peanut butter (or other nut butter)

Smash together the kefir cheese and banana with the back of a

fork. Mix in the peanut butter until you have a thick dip-like

consistency. Now the fun part: eat it as is off a spoon for a quick

snack. Spread it on sourdough toast for breakfast or a snack.

Dip apple slices, carrot sticks, or crackers in for a crunchy,

sweet, and tangy treat.

This is a ratio rather than a recipe because it can be made in any amount. Because the banana browns over

time, however, it doesn’t keep forever so we recommend taking the extra two minutes to throw it together

fresh.

SEPARATING OR STRAINING GRAINS FROM FINISHED KEFIR

At times, finished kefir may be very thick or separate into curds and whey. When this occurs, separating the

grains may be difficult. Follow these tips for separating the grains:

Before straining, using a non-metal utensil, stir the kefir gently to loosen the grains from the thick kefir

or curds.

Pour a portion of the thick kefir into the plastic strainer and stir gently using a non-metal utensil. The

stirring will work thick kefir or curds through the strainer, while leaving the grains behind. Avoid mashing

the curds through the strainer, as the grains may be mashed as well. Repeat until the entire batch has

been strained as much as possible.

Once the entire batch has been through the strainer, there may be some curds or thick kefir left in the

strainer with the grains. Add grains plus curds to fresh milk for the next batch.

To avoid overly thick or separated kefir with future batches, see Troubleshooting Tips, page 7.











MAKING KEFIR






first.














worlds.



cheese)














1 cup kefir

















Citrus fruit zest

Chopped fruit

Vanilla + cinnamon

Cocoa powder

Pumpkin pie spice









⅓ cup kefir

½ cup sour cream





















fresh.





or curds.










BLUE CHEESE AND WALNUT KEFIR DIP

2 cups strained kefir (consistency of sour cream or slightly thicker)

4 ounces blue cheese, crumbled

½ cup walnuts, toasted and finely chopped

Sea salt and freshly ground black pepper to taste

Combine all the ingredients and mix well. Cover and refrigerate for several hours prior to serving to allow

the flavors to meld.

Normal Variations

Each batch of kefir is unique and may not proceed exactly as the previous batch. Some common variations

include:

Faster or slower culturing. The volume of milk cultured per batch and the culturing temperature may

affect the rate of fermentation for each batch. Beware of drafts from doorways or heating vents, which

may alter the culturing temperature and affect the finished product.

Floating or sinking milk kefir grains in the milk. The position of the kefir grains does not influence their

effectiveness.

No growth or multiplication of grains. While kefir grains often do grow and multiply, they are sometimes

reluctant to do so. Even if kefir grains do not grow or multiply, they should still make good kefir

indefinitely.

Rapid growth of grains. Under the right conditions, kefir grains may grow and multiply very quickly. Too

many grains in a batch can crowd the bacteria and cause the milk to culture several hours faster than

usual. For up to 1 quart milk per batch, use a maximum of 3 teaspoons grains, for best results.

Signs of Potential Problems

Milk Does Not Thicken. Finished milk kefir made at home should be about the consistency of buttermilk or

heavy cream. Thickness may vary, depending on culturing conditions.

TROUBLESHOOTING AND HELPFUL TIPS

set of kefir grains, clean the jar thoroughly, and try again another day.

Safety First! All information is presented as suggestion only and does not substitute for using good

judgment. No matter what ingredients or ratios you choose to use, regardless of whether visible mold is

present or not, we implore you to always use your best judgment when making and consuming kefir and to

never consume any kefir that looks, tastes, or smells unpleasant.

Have more questions? We are here to help! Check out our online resources or contact us for one-

on-one assistance.

Expert Advice Articles, Recipes, eBooks, and How-to-Videos

http://www.culturesforhealth.com/kefir

Cultures for Health Customer Support

800-962-1959 or [email protected]

CREAMY SPICY SOUTHWESTERN SALAD DRESSING

1 ¼ cup pourable kefir, yogurt, or buttermilk (must be thin)

¾ cups sour cream or crème fraîche

3 green onions, diced small

¼ cup minced cilantro, lightly packed

½ teaspoon chili powder

¼ teaspoon chipotle powder

1 ¼ teaspoons sea salt

1 ½ tablespoons lemon juice

Combine all ingredients in bowl, mix well, and chill for at

least 30 minutes before serving. Just before serving taste

and adjust seasoning if desired.

Pour over taco salad or your favorite Mexican dish, or serve

as a vegetable dip.



To strain kefir, simply lay a piece of cheese cloth, a cotton bag, or a tight-weave dish towel in a colander.

Place the colander in a bowl. Pour kefir into cheesecloth, cotton bag, or tight-weave towel. Gather corners of

the cloth and tie together. Hang cloth above a bowl or jar to allow the whey to drain off for up to 24 hours,

depending on the thickness desired. Once the kefir has reached the desired consistency, store in a closed

container in the refrigerator. Straining the kefir will yield a soft, firm, or hard type of cheese:

Thickened Kefir: Strain for 30 minutes to 2 hours. Thickened kefir can then be used in place of yogurt

or even sour cream depending on the final texture.

Soft Kefir Cheese: Strain for 2-6 hours to achieve a soft cheese consistency. Mix in your favorite herbs,

spices, fruits, or vegetables to create a soft cheese perfect for dips or spreads.

Kefir Cream Cheese: Strain for 12-18 hours. May be used in place of cream cheese in recipes.

Hard Kefir Cheese: Strain for 12-18 hours then place cheese in a cheese press and press for several

hours, flipping the cheese regularly throughout the process. Hard kefir cheese can be finely grated.

Note: Whey strained from kefir can be used for soaking grains or inoculating fermented vegetables, fruits, or

condiments. Whey can also be used in place of water in many recipes. It will generally keep for up to 6

months in the refrigerator.

MAKING THICKER KEFIR: STRAINING KEFIR

2 cups kefir that has been strained in a coffee filter for 30 minutes

2 teaspoons dried parsley flakes

1 tablespoon lemon juice

1 teaspoon garlic powder

1 fresh garlic clove, minced

1-2 teaspoons sea salt, or to taste

¼ teaspoon black pepper

Combine all ingredients in a bowl, mix well, and allow to

rest for 30 minutes to allow flavors to meld. Taste and

adjust salt and pepper to taste. Serve drizzled over a fresh

green salad or as a dip for various cut vegetables.

KEFIR RANCH SALAD DRESSING

With enough strongly-flavored ingredients to mask the kefir taste for even the staunchest kefir questioner,

this dressing is one the whole family will love.

If kefir does not thicken, for the next batch, reduce the amount of fresh milk by about ⅛, replacing that

amount with finished milk kefir from the previous batch. Repeat 1-3 times, or until milk kefir begins to

thicken.

Example: If culturing 1 cup of milk, reduce by ⅛ cup (2 tablespoons) fresh milk, replacing with ⅛ cup

finished kefir from previous batch. If culturing 2 cups of milk, reduce by ¼ cup fresh milk, replacing with ¼

cup finished kefir from previous batch.

Mold. While it is uncommon to find mold developing on a batch of kefir, it may occasionally happen. Mold

may appear as white, green, orange, red, or black spots on the surface of the kefir, or a pink discoloration of

the milk. Kefir grains that turn pink, orange, or green may be contaminated.

Yellow or yellowish-white kefir grains are not a bad sign but rather a normal variation. White formations on

the surface of the kefir may be mold or may be yeast. Please contact Customer Support before discarding

anything.

If mold does develop, immediately toss the entire batch, including the kefir grains. Do not try to salvage a

moldy batch or moldy kefir grains, even if you do not see mold on the kefir grains themselves. Doing so may

be dangerous to your health. Obtain a new set of kefir grains, clean the jar thoroughly, and try again

another day.

Pests. Fermenting kefir can be attractive to ants and fruit flies, which is why we recommend using a tight-

weave cover and securing the cover with a rubber band to keep the invaders out. If you find that insects or

larvae have infested your kefir, immediately toss the entire batch, including the kefir grains. Do not try to

salvage an infested batch or infested kefir grains. Doing so can be dangerous to your health. Obtain a new

COCONUT MILK KEFIR

To make coconut kefir, use active kefir grains that have been rehydrated in dairy milk and have cultured a

few good batches of dairy kefir.

1. Place kefir grains in coconut milk and stir gently with a non-metal spoon.

2. Cover loosely with a towel or coffee filter, secured with a rubber band.

3. Culture at 68º-85ºF for 12-24 hours.

4. After 12 hours, check the coconut kefir frequently.

5. Once coconut kefir reaches the desired consistency, separate the grains from the finished kefir.

6. Place the grains in fresh milk for the next batch.

7. Coconut milk kefir may not thicken as much as dairy milk kefir, but it is still a cultured kefir drink.

8. An adjustment period isn't uncommon whenever kefir grains are switched from one type of milk to

another (cow to goat, pasteurized to raw, dairy to coconut, etc.).

9. Milk kefir grains can be cultured in coconut milk regularly but should be revitalized in cow or goat milk for

24 hours every few batches, to keep the grains healthy.

10. Other non-dairy milks may be cultured using milk kefir grains, though results may be inconsistent.

Coconut milk kefir can be used in place of regular milk kefir in recipes. We recommend selecting a brand of

coconut milk with the fewest number of additives and preservatives, to protect the health of your kefir

grains. Guar gum does not seem to be problematic.










Normal Variations


include:





effectiveness.



indefinitely.














on-one assistance.


















as a vegetable dip.



































thicken.









anything.




another day.





COCONUT MILK KEFIR



























Normal Variations


include:





effectiveness.



indefinitely.














on-one assistance.


















as a vegetable dip.



































thicken.









anything.




another day.





COCONUT MILK KEFIR



























Normal Variations


include:





effectiveness.



indefinitely.














on-one assistance.


















as a vegetable dip.






Citrus fruit zest

Chopped fruit

Vanilla + cinnamon

Cocoa powder

Pumpkin pie spice









⅓ cup kefir

½ cup sour cream





















fresh.





or curds.


















MAKING KEFIR






first.














worlds.



cheese)














1 cup kefir

















Citrus fruit zest

Chopped fruit

Vanilla + cinnamon

Cocoa powder

Pumpkin pie spice









⅓ cup kefir

½ cup sour cream





















fresh.





or curds.


















MAKING KEFIR






first.














worlds.



cheese)














1 cup kefir












CulturesForHealth.com

This Kit Contains:

Milk Kefir Grains

Mesh Strainer

Recipe Booklet

Let’s Make Kefir!




make kefir.


support.


Have a question?


Cultures for Health


800-962-1959

[email protected]


In this booklet:



















more.










pasteurized milk.














1 cup kefir


4 egg yolks









KEFIR EGGNOG

Mil

k K

efir

Kit





missing or open.










fat.




Gather supplies



Milk


well)







Read instructions




anything.


Cranberry

½ cup kefir





Dash of

vanilla

extract

Banana

1 cup kefir

1 banana

1 teaspoon vanilla

Sweetener to taste

Mango

½ cup kefir

¼ cup banana


guava

Sweetener

to taste

Apple Pie

¾ cup kefir



frozen)


Dash of cinnamon

Dash of nutmeg

Orange

¾ cup kefir




1 cup ice

cubes

Pumpkin

1 cup kefir



Pinch of

cinnamon,

nutmeg, or

pumpkin pie

spice.

CulturesForHealth.com Page 21

This Kit Contains:

Milk Kefir Grains

Mesh Strainer

Recipe Booklet

Let’s Make Kefir!




make kefir.


support.


Have a question?


Cultures for Health


800-962-1959

[email protected]


In this booklet:



















more.










pasteurized milk.














1 cup kefir


4 egg yolks









KEFIR EGGNOG

kefir smoothie recipes before you begin · and start making kefir. choose milk for making kefir ......

Documents