Gordon Gee's video: Making Kefir

Kefir: Most Americans either pronounce it "kee-fur" or "keff-er." Russians, the ones who are credited with the production of kefir on a commercial scale since 1909, pronounce it as "kuh-fear", so that’s normally how I pronounce it as well. Kefir is known to have a probiotic content much higher than yoghurt with possibly better nutritional benefits, and I find that making kefir is a simple process, much easier than making yoghurt. Like yoghurt, I’ve found that kefir is very versatile as it can be consumed as is, flavoured, made into smoothies, added to cooking & baking, and strained to make a very versatile “Labneh” which I use as a replacement for sour cream and cream cheese. In this quick video, I’ve lined a strainer with a coffee filter, ready for the kefir to be mixed with a little bit of salt to be added, covered and left to strain and thicken into “Labneh”. The process that I use to make a batch of kefir every few days is very simple, with the straining of the finished kefir into a container, returning the kefir grains to the jar, adding milk, covering, and leaving at room temperature. (Using a straw, I pour the liquidy whey from the bottom of the jar for a healthy, protein and probiotic rich drink, leaving the thicker kefir [curds]) Since kefir grains grow and reproduce, after a few batches, you can easily save some to give to your friends so that they can start their own kefir, or do as I do and just eat them (tastes a bit like a sour gummy) 😄