Kefir is a fermented milk drink resembling yoghurt or sour milk. It is made with kefir grains (a combination of living yeasts, bacteria and enzymes) used as a fermentation starter in cow, sheep or goat milk. Kefir grains are white and look
a bit like cauliflower florets.
The fascinating thing is that they can not be made or manufactured. You can only get kefir grains from kefir grains !
They grow and multiply in milk and once they have been split they will continue to grow. So the best way to get the grains is actually to find somebody who is able to share some.
There are many myths about the origins of kefir grains. It is said that they were discovered in the Caucasus Mountains several thousand years ago, but nobody knows how they first appeared. Back then they were treated like a treasure and well guarded by the people who possessed them. They kept the grains together with goat milk in skin bags. In this way they could make the milk last longer. Kefir was known by everyone as the secret to the longevity and health of the Caucasian people. One legend says that a Caucasian prince was seduced by a woman who was actually a russian spy
sent to find out the secret of kefir. She managed to get a hold on some kefir grains and brought them back to Russia.
That is how it started to proliferate in Russia, Europe and through the world.
MARCUS AND HIS KEFIR
Marcus is an enthusiastic swedish man living in a round house on the west coast of Sweden.
He is 41 years old and has been vegan for about 18 years.
One and a half year ago, Marcus got some kefir grains from a neighbor and started to experiment
with making his own vegan kefir. Marcus kefir grains had always been living in cow milk, so they had
to go trough a special diet in order to adapt to a vegan lifestyle. Marcus replaced the cow milk by his
homemade hazelnut and oat milk. He also added a piece of dried apricot as a substitute to the sugar
contained by the milk (lactose). The kefir grains survived in their new environment. Even though they
grow much slower than in cow milk, Marcus has been able to split them two times in one and a half year.
Marcus makes a new batch of kefir every day and enjoy it for breakfast with some homemade muesli.
He also makes a kind of bircher muesli by soaking a portion of muesli in kefir overnight. That gives it a
deeper taste and a thicker texture. Kefir has become a routine in Marcus life and he always has two jars
going at the same time. One on the counter that is currently fermenting with the kefir grains and one in
the fridge with yesterday's ready kefir. In the evening he soaks and mix in a new jar and transfers to this
the kefir grains from the now ready kefir. This way, he always have kefir in the morning.
— SERVES 1
1 - Place hazelnuts, dried apricot and pumpkin seeds in a jar and cover with water.
Soak for at least an hour or until the piece of dried apricot has softened.
2 - Add rolled oats to the jar and mix with a hand blender until smooth.
3- Add kefir grains to the jar and cover with a piece of fabric.
Let ferment for about 24 hours.
4- Drink as it is or enjoy with muesli, berries or fresh fruits.
NOTE / Marcus homemade muesli is a mix of rolled oats, rye flakes, buckwheat flakes,
millet flakes, sesame seeds and dried nettles.
1 1/2 TBSP ROLLED OATS
A LITTLE PIECE OF DRIED APRICOT
1 TSP PUMPKIN SEEDS (OPTIONAL)