Meet Kefir Sutherland, Jr. – Homemade and Easy DIY

Meet my kefir, Sutherland Jr.  He has no rack of manly muscles or exquisite, heart-stopping smile. He is not a steaming, good-looking federal agent, roaming the globe in a constant 24 hour rotation of disaster-diverting drama scenarios, saving us all from impending doom.  Yet in our home, Sutherland, Jr. is  a pretty hot commodity and I firmly believe he is saving us all with his probiotic capabilities, from both an unhealthy breakfast and an unhealthy digestive system.  He’s kinda a big deal, after all.  Sutherland, Jr. was the milk-love child of my friend Kendra‘s kefir grains (thus the Jr).  He’s a pretty prolific guy himself, and has spawned many grains for friends over the past year, creating lots of healthy, happy bellies. What a dude….
Kefir is a cultured milk product with many health benefits.  It is most often sold in the health food section of stores in a drinkable yogurt/smoothie style, and it seriously ain’t cheap.  Which is why, and I’m sure this isn’t a surprise to anyone who reads me…. I make it myself.
Making my own kefir daily has saved us a ton of money on yogurt and probiotics. While I’m aware that we aren’t getting a full dose as if we were taking daily probiotics, I feel confident that this has been a great addition to our family’s health. And did I mention that it is ridiculously easy and cheap? yes, I’m still talking about the kefir, not the actor.  Anyway….We have kefir in our smoothie nearly every morning.  Or over granola, or other cereal with a  bit of local honey. I even make our ranch dressing with it, and put it on top of soups.   Mmmmmm….
It’s easy, once you have acquired your Kefir grains or “starter cultures” whichever you want to call it. I call it grains. The word culture grosses me out a bit when it comes to food. I’ve done too many blood and other medical tests in my life to be ok with it… but call it that if you like.
You place the starter in the bottom of a glass jar, as pictured above.  Now pour about 10-4 ounces of milk over it (depending on if your grains have grown, or how thick you like it. You’ll have to try a few times to find your own taste for it.)

I have a pretty napkin and a rubber band that I put over the top. That way it can still get air, but not the dust, fruit fruit flies or just imaginary yuckiness that bothers my psyche at the thought of leaving it uncovered for 24 hours. So then, yes, you leave it out on your counter for 24 hours. Or more if you like it more fermented than that. We do 24 hours because it’s the perfect cycle for making our smoothie every morning.

When it’s finished, the Kefir will look thicker on the top and the grains will be floating.

you need to strain the kefir to keep the grains.  I know many people use a slotted spoon which to me sounds like it would take more time

I screw my large sprouting lid onto the canning jar and shake all of the kefir out quickly. Then I dump the grains in a new jar, add milk and cover for the next day.

Like I said, most days it goes into a smoothie for the rowdy bunch to slurp down breakfast, completely unaware that I’ve just given them a dose of healthiness that can protect them from getting sick, keep their bellies balanced and help them grow healthy.  Who needs muscles and badges to be a health hero anyway…

 
Buy your grains: KEFIR GRAINS – LIVE ORGANIC MILK GRAINS