How to make Milk Kefir at home
Milk Kefir is rich in probiotics, and this cousin of yogurt is a tangy and slightly lively dairy beverage. Starter grains are used to make milk kefir. These grains are a combination of bacteria and yeasts that interact with the milk to create this fermented drink. The yeast can metabolize lactose, the sugar found in dairy.
Kefir is said to come from the Turkish word “keif” which means “to have a good feeling.” It’s a traditional brew from the Asian Caucasus Mountains. Looking for an easy way to add probiotics to your diet? This is a great place to start. And while everyone is spending more time at home these days, it’s the perfect time to start making your own healthy and delicious probiotic drink!
Our active and organic kefir grains are a gelatinous grouping holding a generous variety of good bacteria, from which you can continually make new batches of kefir.
Considered a nutrient-dense superfood, milk kefir is a healthy aid to well-being. Enjoy its thinner consistency which allows it to be enjoyed as a beverage like milk. Learn more about the rich Health Benefits of Kefir.
How to Make Milk Kefir
This is all you’ll need:
- 1 tablespoon milk kefir grains
- 2-4 cups of whole milk
- Large mason jar
- Mesh strainer
Pour kefir grains into a glass jar and fill it almost full with milk. Whole, organic milk is best. Cover with a lid or breathable, clean cloth and leave on the counter, or top of the fridge if your kitchen is on the cool side. Wait for one to two days.
The amount of time it takes to “brew” depends on how warm your kitchen is and how active the grains are. If your kefir has thickened a bit, and smells tangy, it is likely done.
Once thickened, strain out the kefir grains, taking care not to crush them. Place grains in a clean jar for the next batch.
Chill your homemade kefir in the fridge until you are ready to consume. Drink your kefir straight or add to your favorite berry-banana smoothie.
Milk Kefir Quick Tips
- Use the least amount of grains possible for the amount of milk you want to give them and place your jar in a warm area (70-85 degrees) for best results.
- If you want to take a break from brewing, place grains in a glass jar, cover with milk, seal and refrigerate for up to two weeks.
- If kefir is new to your diet, start slowly and see how the probiotics work with your digestive system.
We’re so happy that tea drinkers are increasingly realizing how healthy and delicious fermented drinks are. We ship our well cared for grains, which have never been dried, and guarantee they will arrive safe and take very little time activating after their journey to your home.
Carla
Do you continue to reuse all the cumulative grains for each new batch or measure x amount of grains plus 2-3 cups of milk? If you end up with excess culture/starter, what do you do with them? Edible? Freeze some? Thank you.
Thomas Egbert
Every once in a while you will need to make an adjustment to the ratio of grains to milk because the more grains you use the faster it will ferment and ideally you want the milk to finish between 24-36hrs. If its finishing before that, I would use less grains the next round. You can eat them, give them to a pet or freeze them for an emergency backup.
Serina Stillman
Last year, I bought some of your milk kefir grains, and followed the directions that were sent with the grains. I have learned much. As these grains grow, they mature. These mature grains now, consistently produce a nice thick, delicious kefir. As the grains grow and mature, the kefir produced becomes less tart and very palatable. My grains are now quite large and I think they continue to multiply even in storage . I have a good cupful that I store in the frig. I ‘feed’ them every couple of weeks by changing the milk they are stored in. I use that storage milk as buttermilk in cooking. It makes great biscuits and I throw nothing away. Thank you!!
Serina
Pamela Winn
I am new to making kefir. I strained it thru chesse cloth covering a metal strained. I saved only the grain caught in the cheese cloth. Did the contact between cheese cloth and metal ruin or taint the grains?
Thomas Egbert
Metal is fine as long as its stainless steel. I would recommend this type of strainer though: https://amzn.to/3EbL5fg