Kefir – The Latest Probiotic Trend
Kefir is the latest installment in a trend of probiotic, digestive-track-friendly superfoods. Sauerkraut and kimchi have also made a resurgence in the foodie scene, and recent studies are investigating the impact of sourdough in creating easier-to-digest breads (as the microbes are pre-digesting proteins and carbohydrates).
Kefir is not dissimilar to other cheeses; microbes are added to warmed milk. While there is no rennet involved in its production, kefir is coagulated similar to ricotta: with increased acidity. A SCOBY (symbiotic colonies of bacteria and yeast) is introduced to warmed milk (75°F/25°C) and allowed to convert lactose to lactic acid over the course of two to four days. As the lactic acid is produced, the pH drops, the caseins lose their ability to repel each other, and a curd forms.
The SCOBY used for kefir resembles a translucent cauliflower. Adding this in a ratio of approximately 1:100 of kefir grains to milk will provide the best results. This is approximately 1 tsp kefir grains to 2 cups milk.
Note that I do not warm the milk in a pot and transfer it to a jar; rather I place the jar in a hot water bath until the desired temperature is achieved. I find that this allows for a more controlled warming and also avoids unnecessary sources of contamination.
After inoculating the warmed milk with grains, the milk will need to be placed in a warm location, free of disturbance and direct sunlight. If the milk is covered tightly, the carbon dioxide byproduct will build up in the milk causing carbonation. I would recommend covering the top with cheesecloth and a rubber band.
After three days, I removed the SCOBY, which will still be swimming on top of the coagulated milk, and return it to its smaller vessel. I fill up this vessel with a bit of milk – something to eat while it waits to make another batch.
At this point, the contents of the jar is the finished kefir, which is what you will find bottled in your local grocery store. The coagulated mass can be shaken (or otherwise disturbed) and a chunky solution can be drunk as part of a probiotic regiment. It also may be used as a milk substitute in coffee, although its acidity produces a taste that is tangier than that of buttermilk.
I prefer to drain the kefir and use the cheese-like substance collected like I would cream cheese. The contents of the jar can be transferred to a cheesecloth lined draining form. Here the whey (i.e., the water drained) can also be collected and drunk. However, I am swimming in whey and so dispose of this water. The final product is a tangy topping for a morning treat, or a filling for burrata.
