Easy Kefir

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Description

Outside the USA?

Perishable

Do you want to get started making Kefir?

Try Easy Kefir. Kefir Made Easy!

Kefir is a cultured drink, traditionally made by adding kefir “grains” to some type of milk, including non-dairy milks. We have gone a step further and freeze-dried the kefir grains into a powder and made the process into EASY KEFIR. It’s fun and very Easy to make! Kefir is a fantastic source of many nutrients, supplying you with calcium, magnesium, vitamins K and B, and billions of friendly microbes that help your micro-biome thrive and flourish.

You don't get kefir grains from this product, but each batch recultures to make gallons of kefir. I've used one package over 40 times. As long as it is getting sour, tart, and thick, you can keep reculturing it.

Kefir is more potent than yogurt with its numerous beneficial strains of organisms. Since Easy Kefir is a powder made with freeze-dried grains, you receive numerous strains and probiotics. It contains over 3 billion live bacteria and over 50,000 lactic yeasts per gram. The kefir made with it will typically contain +/- 1 billion active bacteria.  Over a period of 24 hours or so, the microorganisms in Easy Kefir multiply and ferment the sugars in the milk, turning it into kefir.

Kefir helps boost the immune system, replenishes the body with good bacteria after antibiotic use, is great for those who are lactose intolerant, reduces or eliminates cold and flu illnesses and so much more.

Hippocrates stated, “All diseases begin in the gut.” Kefir is the perfect remedy to bring the gut back into balance.

Each package contains 4 packets of Easy Kefir powder.

Please note that even though these packets don't produce actual kefir grains, you can take a portion of your kefir, add it to more milk, and reculture it over and over.

*Even though this product is gluten-free, it was packaged in a facility that also handles wheat, soy, eggs, milk, & fish.

Recipe

Kefir (Using Easy Kefir Packets)

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I love making kefir from Easy Kefir and do so often. Easy Kefir is made from kefir grains that have been freeze-dried and ground into powder. You'll receive the benefits of kefir grains with the easiest way to make kefir you can imagine. I still love kefir grains and always will and think they're slightly better, but for those of you who are busy and worried about taking care of kefir grains, this is so easy, it's almost foolproof. You will get the many bacteria in kefir grains instead of just a few in other brands of powder made from kefir and you can make big batches.
With its numerous beneficial strains of organisms, kefir is more potent than yogurt. Most yogurts have 3 to 7 probiotic strains of good bacteria and good yeasts, while kefir has over 50. Since Easy Kefir is a powder made with freeze-dried grains, you receive numerous strains of probiotics. It contains over 3 billion live bacteria and over 50,000 lactic yeasts per gram. The kefir made with Easy Kefir will typically contain +/- 1 billion active bacteria.
Another wonderful thing about Easy Kefir is that it works on non-dairy kefir too. Check out our recipes to make sure you add a little more food to non-dairy kefir. We have 16 Non-Dairy Kefir recipes.

Watch The Video

Servings: 1 quart

Equipment

Ingredients

  • 1 packet Easy Kefir
  • 1 quart milk - (See recipe notes below for types of milk)

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

Instructions

  • Pour four cups of milk into a quart-sized glass jar.
  • Sprinkle the entire contents of one Easy Kefir packet into the jar.
  • Mix well with a spoon and put a secure lid on the jar.
  • Let this mixture ferment at 72°F to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
  • You will know your kefir is ready if the milk has thickened and has a distinctive sour fragrance. The final consistency should be pourable and have a thicker curd.
  • Place into the refrigerator with a lid. When you put the kefir in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
  • To make more kefir from this batch, see notes below — Re-culturing Your Kefir

Notes

Types of Milk for Kefir

(*1) Most milk types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, homogenized, A2, and Raw. We recommend avoiding milk that has been Ultra-pasteurized (UHT) (most organic milks). 
I mostly enjoy "regular" pasteurized 2% cow’s milk to culture my kefir.
You can also use non-dairy milk. Check out this article for recipes and extra tips you need for making Non-Dairy Kefir.

Re-culturing Your Kefir

Once you’ve made your first batch (quart) of kefir, you can use some of it to make more kefir, so don’t drink all of it! Simply take a portion of this kefir, add it to new milk, and let it culture it again.
  • To make a quart: use 1/4 cup from the previous batch.
  • To make 1/2 gallon: use 1/2 cup from the previous batch.
  • To make 1 gallon: use 1 cup from the previous batch.
You can do this up to seven times and in larger quantities. Or perhaps more than seven times if you do it every day like I do :) Just keep doing it until it stops re-culturing, then you'll know that you need to use another Easy Kefir packet.

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