Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains or with existing milk kefir. It's that easy.
Have you ever wondered how to make milk kefir? If you buy it regularly at the grocery store, it's about $4 a bottle. Not bad, but if you make it at home, you can always get it quick and easy for pennies!
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I love making my own fermented foods. I feel like a mad scientist working on all my little projects like yeast and kefir and fermented vegetables-You must try these carrots!
At first, fermented dairy products seemed a little scary to me, but kefir milk was my first project. I'm amazed at how simple it is...and how much I actually use it when I make it!
What is milk kefir?
You might be wondering about this. WhatYesMilk kefir, exactly?
Milk kefir or milk kefir is actually just fermented milk. It sounds a little interesting if you haven't tried it, but it's really, really spicy, not rancid or rotten at all.Honestly, it's a bit like sour, drinkable yogurt.Most kefir milk is fermented with kefir grains, a specific type of culture. It's full of probiotics, so it's great for your gut.
I like whole milk kefir, but many people also drink goat or sheep kefir. As I said, it is thicker than milk and is formed during fermentation. After the first fermentation, you can flavor it with fruit, sugar or spices or use it immediately after the first fermentation. That's what I usually do.
Is this good for you?
There are many benefits of eating fermented foods. Mainly due to the use of probiotics naturally present in the culture. I take kefir to support my immune system and help with digestion. Milk is also rich in calcium and protein, so I like to add it to my diet.
Sometimes, I can be sensitive to plain dairy, but I'm never bothered by fermented dairy like kefir or yogurt.
How did you do that?
I have two ways of making milk kefir, which I give detailed instructions on in the recipe printout below. The method I made is:
With milk kefir grains
Kefir grains are tiny organisms that look like tiny opaque beads. They are usually dehydrated (I have used this brand before) and then rehydrate them with milk or water.
To use them for milk kefir, simply put them in milk, let them ferment, then strain them and make another batch! They need to keep liquid in the milk, so you need to keep doing this. If you don't consume or drink a lot, make a few at a time.
Use with existing kefirDehydrated milk Kefir Baking Powder
This is my favorite method because I think it's the easiest and best way to make kefir at your own pace.
you get thisDehydrated milk Kefir Baking Powderand mix it into the milk (note - I've only tried this brand). You let it ferment and then you go straight into the fridge. No need to filter and preserve kefir grains.
When you need more kefir, make more with at least 1/4 cup of raw kefir for every 4 cups of milk! Mix old kefir with milk and after about 12-18 hours you have more! It's easy? ?
notes- You don't want to just buy store bought kefir and try to make kefir from it. Chances are it will work, but more likely it won't and you'll end up with rancid leftover milk.
What else do you use it for besides drinking?
I usually don't even drink it straight very often! My favorite thing to do is make a probiotic-rich smoothie without adding yogurt or milk/non-dairy. It was very good because of the thickness and sourness. I use plain kefir for this.
I also think that kefir is the best overnight oats. Here is my recipe! I'm telling you your heart will explode! I am working on more recipes to use it in waffles, pancakes, muffins, etc. - but I'd like to try itkefir cheese!
come overInstagramTag me when you try it!
How to make milk kefir | From available kefir or kefir grains
Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains or with existing milk kefir. It's that easy.
- author: Miss A.K
printed prescription
scale
raw material
From available milk kefir (I prefer this one):
- 1/4 flMade with milk kefirThe Starter Cultivation Kit
- 1–4cup whole milk (you can use 2% or skim milk, but I like whole milk)
- glass jar (for the amount of kefir you are making)
- Coffee filter (or double layer cheesecloth)
- rubber band
- wooden spoon
From kefir milk grains:
- 1 teaspoon. hydrated milk kefir grains (I usedthis brandIt worked, but the grains were dry. see below)
- 1 mugWhole milk (you can use 2% or skim milk, but I like whole milk)
- glass jar (for the amount of kefir you are making)
- Coffee filter (or double layer cheesecloth)
- rubber band
- wooden spoon
mandate
From available milk kefir (I prefer this one):
- followInstructions for the Kefir Starter Grain package. Simply pour the culture into 4 cups of milk and let it thicken. For me it took 24 hours the first time. After the milk curdles, you will have kefir, which you can eat and make more kefir. Store this kefir in the refrigerator until you're ready to make more.
- When you need more kefir, take 1/4 cup of existing kefir (always keep some from previous batches) and pour it into a clean glass jar.
- Add the desired amount of milk and mix with a wooden spoon.
- Cover the jar with a coffee filter and secure it with a rubber band.
- Let it ferment and set in a comfortable, dry place (I choose a corner next to the stove as it is warmer) for 12-18 hours. When it thickens, it's ready.
- Cover the kefir and store it in the refrigerator for about a week. Always remember to save at least 1/4 of the batch for the next batch.
From kefir milk grains:
- If you are using dry kefir, you will need to add water to the kefir first. Follow the directions on the package you use or pour the kefir grains into a glass jar and add a glass of milk. Cover the coffee filter and secure it with a rubber band. After 3-7 days, they will rehydrate.
- When you have hydrated grains and are ready to make kefir, strain the kefir grains from the hydrated milk and place them in clean glass jars.
- Add the milk and mix with a wooden spoon.
- Cover the jar with a coffee filter and secure it with a rubber band.
- Let it ferment and set in a comfortable, dry place (I choose a corner next to the stove as it is warmer) for 12-18 hours. When it thickens, it's ready.
- Strain the kefir and repeat steps 2-5 again. Cover the prepared kefir and store it in the refrigerator for about a week. As you can see, with this method, you will always be fermenting the kefir, as the grain needs to retain moisture.
notes
- You don't want to just buy kefir from the store and try to make kefir from it. Chances are it will work, but more likely it won't and you'll end up with rancid leftover milk.
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FAQs
How to make milk kefir | From available kefir or kefir grains? ›
Kefir Starter Culture is made of freeze-dried bacteria, similar to our yogurt starter culture. It is a powdery substance that you activate when you use it, in order to make kefir. Kefir grains are clumps of live kefir bacteria, colonies of yeast and bacteria, held together by kefirin, a polysaccharide substance.
What is the difference between kefir and kefir grains? ›Kefir Starter Culture is made of freeze-dried bacteria, similar to our yogurt starter culture. It is a powdery substance that you activate when you use it, in order to make kefir. Kefir grains are clumps of live kefir bacteria, colonies of yeast and bacteria, held together by kefirin, a polysaccharide substance.
Do you need kefir grains to make kefir? ›You can't make kefir without kefir grains. The 'grains' are actually bacteria and yeast that look like tiny cauliflower florets, bound together in a kefiran polysaccharide matrix. If you know someone who already makes kefir, ask them if you can have some – as little as half a teaspoon will be enough to make your own.
How many grains of kefir are in a cup of milk? ›-Place 1 Tbsp kefir grains in a glass jar and fill with 1 cup fresh milk. The ratio of grains to milk should always be 1 tbsp to 1 cup, and can be increased if you'd like to make a bigger batch. Leave about an inch of room at the top to make room for carbonization and grain growth.
Is it safe to buy kefir grains? ›For a short answer, buying milk kefir grains from a reputable online dealer is often the fastest and safest way to get kefir grains. Milk kefir is made from one of two kefir culture methods – a mother culture called “Milk Kefir Grains” or a powdered culture starter designed specifically for making kefir.
Which is healthier water kefir or milk kefir? ›Well, we know that both water kefir and milk kefir are packed with beneficial probiotics and yeasts. And when it comes to looking at the sheer variety of those bacteria and yeasts, milk kefir comes out on top. Research has found that it can contain up to 56 different strains!
What milk is best for homemade kefir? ›What Milk to Use: Kefir works best with whole-fat cow, goat, sheep, or other animal milk. You can use low-fat milks, but refresh the grains in whole fat milk if they stop fermenting the kefir properly. Raw and pasteurized milks can be used, but avoid ultra-high temperature (UHT) pasteurized milks.
What is the best ratio of kefir grains to milk? ›The ideal ratio is 1 tablespoon (15g) of milk kefir grains per 250ml of milk. This ratio however is not set in stone. Generally, the more grains/less milk ratio will reduce the overall fermentation time. However for the best consistency and taste, we find this ratio works best.
How long do you leave kefir grains in milk? ›Fermentation Time – There is definitely some subjectivity here, although you do want to care for your grains by giving them a somewhat balanced living environment. The longer they ferment the more acidic your kefir will be and the lower it will be in lactose. I don't recommend fermenting for longer than 48 hours.
Why can't you use metal with kefir? ›Avoid the use of metal when fermenting milk kefir. Over time, the acidic nature of the culture can possibly leach heavy metals into your kefir, just like with plastic mentioned above. Stainless steel is ok. To strain milk kefir, we prefer a nylon fine mesh strainer.
Can you just keep adding milk to kefir? ›
If you use too much milk, the milk can go off before the kefir grains have a chance to ferment it though, so be sure to understand how much it can do, and gradually increase from there. To get lots of kefir quickly with just a few grains simply keep adding milk without straining.
How many times can you reuse kefir grains? ›If cared for properly, milk kefir grains have an unlimited life span and can be used repeatedly to make kefir. Kefir made with a direct-set style starter culture can often be re-cultured from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed.
Is 2 cups of kefir a day too much? ›Excessive consumption of kefir may cause bloating, gas, cramping, nausea, and constipation. However, consuming 1-3 cups of kefir daily will not cause these symptoms. Since kefir contains a large population of probiotics, it may not be safe for everyone to consume it.
How long can kefir grains last in the fridge? ›More milk for longer breaks is best, to keep the grains well fed. Put a tight lid on the container and place it in the refrigerator. The milk kefir grains should be safe and healthy for up to 3 weeks.
Have I killed my kefir grains? ›Normally, if the water kefir grains are able to turn sweet water into tangy kefir within 72 hours at temperatures between 22-26 degrees Celcius, then they are fine. To know if your water kefir grains are dead, use them to ferment a new batch and repeat this cycle at least 4 times.
What are the two types of kefir? ›There are two different types of kefir. Milk kefir, a probiotic beverage, is fairly well-known, and can be found in many grocery stores. Water kefir is another probiotic-rich beverage; however, water kefir is dairy-free kefir.
Will kefir starter turn into grains? ›However, after a few re-cultivations, it will start producing small grains which will grow gradually to very small ''grains''. 2. Kefir grains—a fully matured, recultured many times natural starter, made up from lactic acid bacteria and yeasts immobilized in a medium of proteins, lipids, and polysaccharides.
How do you know if kefir grains are healthy? ›Active and regular fermentation is the main sign that the microorganisms in the kefir are healthy. Colour, shape, size, position in the jar, and growth speed are not indicators of healthy grains.
Which is better for your gut kefir or yogurt? ›Bacteria and yeasts
Both kefir and yogurt can help populate the gut with good bacteria. The difference is that kefir contains a wider variety of bacteria, and it also contains beneficial yeasts. Two of the most common beneficial yeasts in kefir are Saccharomyces cerevisiae and Saccharomyces unisporus.