Kefir Soaked Baked Oatmeal Food

KEFIR OVERNIGHT OATS

Steps:

• Add the oats, kefir, and maple or honey to a glass jar with a lid.
• If you're using any add ins, add them at this time.
• Screw the lid onto to the jar (I like to use plastic, non-reactive lids with fermented foods), and shake until everything is combined.
• Place the jar in the fridge overnight, or for at least 6 hours, and serve! You can make these as soon as 3-4 days before you want to enjoy them, so prep a few at a time!

HOMEMADE KEFIR

Steps:

• Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
• Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal.
• If you can't strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong - you can strain it anytime over the next 48 hrs.
• Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
• You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
• In order to make some more kefir, rinse out the jar, return the grains (don't wash them, there's no need), and start again from the beginning.