Kefir Spread
As we all continue to learn old things and new to help our loved one with all sorts of issues, I thought I would share how to make Kefir Spread at home, (Americans: Kee’-fur, emphasis on the first syllable, and Russians: Kah-feer’, emphasis on the second syllable).
Probiotics is all the rage for our digestive system these days.
When my children were little and put on antibiotics I would give them a supplement (Acidophilus) to replace the “good” bacteria being stripped out of their digestive system from the antibiotic. If I didn’t, they would have other issues as side effects – yeast infections and diarrhea. We are all learning that it is good to have some sort of regular intake of these things to help our digestion and since most of our MM patients are on a prophylactic antibiotics daily, its really important to address this.
Dave simply doesn’t want to take a another pill, so giving a supplement is emotionally difficult for him. We can get it from food. So he eats a very good organic yogurt, has a Kefir based “smoothie”, OR, Kefir spread on his morning toast. You can make your own kefir and your own yogurt, but alas, I simply don’t always have the time. So I will buy a good brand of Kefir and make my own spread.
Now there are two ways to make your own Kefir and there are the “purists” who make it from Kefir “grains” you can look it all up online and at youtube. Because the grains multiply, there are lists of people in your area who will send you some grains, usually for the postage to get you started. This version must be made daily and only lasts for one day and is typically kept at room temperature. One argues, rightly, it is the most potent form of the probiotics.
Body Ecology Brand
Then there are those who bring the milk to a slow rolling boil and add powdered cultures which will be able to be used several times (by using it straight from the newly made kefir). These, whether you buy it, or make it yourself, may not be as “pure”, but it does last in the fridge for a bit and not so time demanding. There is also a practice where you water down yogurt and drink it to get your probiotics (Lassi). The point is, you can indeed incorporate some of this good stuff into your diet on a regular basis and its not so painful, while the benefits are fabulous.
Here are my step by steps to making your kefir spread, which I like to use on toast with my favorite jam. (And YES, you can use the flavored Kefir from the grocery store, its yummy, though I might skip using the whey for other things.) At the end I’ve add some tips from my friend Gail on what you can to do with the extracted whey. (All the links on this post are intended to get you started in your research if you have not done this before.)
Ok, so you need a muslin cloth or flour sack cloth. You can get the flour sack cloth in the kitchen section of a very good grocery store (I’ve even seen them at Target). They typically come in a pack and are usually quite large and I cut one in half and use it doubled.
Pack of Flour Sack Cloths
Then, I save a “vegetable mesh bag”, or you can use a produce mesh bag that you may have purchased already. I put the cloth inside the bag and spread it open to receive the Kefir. I put it in the bowl that I will be using to drip the whey in and place it under my cupboard, where I have installed a small nail to hang the mesh bag on over the bowl.
Getting Ready
Kefir poured into the flour sack
As the whey drips out, you will notice the “pouch” getting dramatically smaller, it only makes about a cup of spread. You can hang it for 12-24 hours. The longer you hang it, the drier it will be – less time, creamier. Its a lot like cream cheese. So experiment with how you like it. For me, somewhere in-between works just fine. I’ll hang it in the afternoon and then take it down in the next morning.
Hanging Kefir
Whey Dripping
I let the kefir roll off the cloth into its container, then lay it out flat and scrape the rest off with a clean spoon. I pour the whey into a storage as well and refrigerate both.
Finished Spread and Whey
I rinse the cloth and mesh bag in the sink with water, and then run them on the top shelf of my dishwasher. I don’t like to launder it (because I’m using it for food preparation), but prefer to use the dishwashing detergent. After that I hang it somewhere to dry, then fold it up and place it in the mesh bag for storage until the next time I make it.
Washing the cloth
(Gail is a very, very dear friend for many years. A potter, mother of five, living in Mrs. Pillsbury’s summer home built in 1919. She has a holistic wellness consultation service with individuals to improve their health through diet, offering her years of dedicated study to the subject which she applies to her own daily life and that of her family. www.holistichealthandwellness.net She is one of the kindest, gentlest of souls.)
