Easy Kefir

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Easy Kefir 2Do 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, vitamin K and B and billions of friendly microbes that help your micro-biome thrive and flourish.

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.

easy-kefir

Simple to make, add one packet to a quart of your choice of milk.  It can even work with non-dairy milks. Hop on over to my blog for more info. Let it culture for 24 hours and you have a delicious pourable drink.

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!

Re-culturing Your Kefir

Simply take a portion of this kefir, add it to new milk, and let it culture it again. You can do this many many times and in larger quantities up to 28 gallons of kefir, or perhaps more 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.

To make 1 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.

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

Instructions

Ingredients *Most milk-types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized and homogenized.

Although I mostly enjoy fresh raw whole cow’s milk to culture kefir.
Step 1
  • Pour four cups of milk into a quart-sized glass jar. It can be cow's milk, goat's milk and any type of fat content. Both raw or pasteurized milk will work.
  • The milk doesn't need to be warm, it can be cold from the fridge.
Step 2
  • Sprinkle the entire contents of one Easy Kefir packet into the jar.
Step 3
  • Use a spoon or whisk and mix well
    (or shake with the lid on)
Step 4
  • Place a lid on the jar
Step 5
  • Let this mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
  • You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable and thicker like yogurt.
  • Place into the refrigerator.
Even in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
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. (For exact amounts, see next slide) 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.
Re-culturing your kefir
  • To make a quart: use 1/4 cup from the previous batch
  • To make a 1/2 gallon: use 1/2 cup from the previous batch
  • To make one gallon: use 1 cup from the previous batch

Do not use more than recommended to make new batches of kefir. Bacteria likes room to grow, and adding too much will make it culture faster and cause it to be more sour.


easy kefir back of box

Instructions are included for making up to 28 gallons of 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!

Re-culturing Your Kefir

Simply take a portion of this kefir, add it to new milk, and let it culture it again. You can do this many many times and in larger quantities up to 28 gallons of kefir, or perhaps more 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.

To make 1 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.

Easy Kefir is made from actual kefir grains, that have been freeze dried into a powder form for a foolproof method of making kefir.

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.

It’s Easy and its fun, and oh so good for you!