Kefir is one of the more popular and lesser known dairy products, also suitable for lactose intolerant people. This is how you can make it.
Quick links
Blog Published March 27, 2019
Edited March 29, 2024

Kefir is a fermented milk drink, made using a culture of yeasts and bacteria. An interesting fact is that because kefir is fermented, most lactose intolerant people can actually drink kefir. It has a similar taste to yoghurt and shares a couple more characteristics with yoghurt – they are both traditionally made from dairy and have plenty of healthy elements – probiotics, vitamins, calcium, and protein. Kefir usually has a thinner consistency to yoghurt and is more suitable for drinking. Kefir has more nutritional benefits than yoghurt because of its active yeast and contains a larger number of healthy bacteria, which is part of the reason kefir has been gaining popularity in the past few years.

Health benefits of drinking kefir are extensive: it helps restore balance in the bowel, prevents and treats vaginal and urinary tract infections, helps with gastrointestinal infections, helps to recover from different kinds of bowel issues, and helps increase healthy bacteria in the gastrointestinal tract.

To make kefir, we need so-called “starter” grains, where we find the yeast and bacteria needed for the process to take place. You can also purchase dehydrated milk kefir grains if you don’t have access to fresh ones. Traditionally, kefir is made using dairy milk but as an alternative, you can also use different kinds of milk – goats, rice, coconut milk, just to name a few. The process itself is actually pretty simple – we start by transferring active kefir grains into fresh milk. After that, we cover the jar with milk and kefir grains and place it in a warm spot. Kefir starts fermenting at room temperature. It usually takes 24 hours for milk to ferment, but time might vary depending on the warmth so it is a good idea to check on your kefir once in a while to get the consistency and taste right. After the process separates kefir grains from your newly made kefir and places them in a new batch of milk. You can use plastic mesh strainer for separation. Store your kefir in the refrigerator.

About the author

Other blog posts

Eco Farm (The Backbone of Slovenia)

Sustainability. It’s a concept that’s seeping from every pore of human society and is becoming an indispensable part of the wa...
4 min read
Read more

Slovenia’s Farm to Table Food Scene

Slovenia is the perfect place to enjoy fresh and healthy foods. Why? It’s a land of green, rolling hills, farms, gardens, and fo...
3 min read
Read more

Become one with nature

Living off the land used to be a way of life for most of the people in Slovenia. Farming meant respecting nature that provided foo...
2 min read
Read more
Book Authentic Farm Stays in Slovenia Today
© Copyright by Farm Stay Slovenia
Portfolio company of World Discovery.