Milk Kefir: Which Milk Should I Be Using?

We’re are answering the question today of which milk you should be using to make your milk kefir. This topic of the best milk to use is controversial. It really is a matter of preference but some milks just work better than others, especially in the beginning. Let’s not forget though – milk does matter. Grab a cup of tea (or kefir) and let’s get milking!

The Lactose Chronicles: Why Milk Matters

To ferment anything, you need sugar. For milk kefir, the grains thrive on lactose (milk sugar). This magical process not only creates trillions of probiotics but also helps the kefir grains survive, grow, and multiply. So, what kinds of milk can you use? Let’s break it down.

Whole Cow’s Milk: The Gold Standard

The best milk to revive your kefir grains is whole cow’s milk. Whether organic or conventional, this creamy delight is your go-to for getting those grains back in action. Once they’re happy and thriving, you can experiment with other variations.

Non-fat, 1%, and 2% Cow’s Milk: Skinny Options

Yes, you can use these lighter versions of cow’s milk. They still contain plenty of lactose to keep your kefir grains happy and healthy. However, keep in mind that lower fat milk produces a thinner kefir. Whole milk is preferred for its creaminess and nutritional benefits.

Pasteurized vs. Ultra-Pasteurized: The Heat Debate

Pasteurized milk is heated to 161°F for 15 seconds or 145°F for 30 minutes. Ultra-pasteurized milk gets a much hotter treatment at 280°F for 2 seconds. There’s a lot of chatter online about ultra-pasteurized milk for kefir. Here’s the scoop: you can absolutely use it. Its the easiest and most forgiving milk to use. However, keep in mind that not all Ultra Pasteurized milk will work the same. Sometimes the lactose can caramelize when heated to such a high temperature, which might make fermentation tricky. If your milk is having a hard time fully fermenting try using a different brand and experiment to see what works best for you. If you want the thickest, creamiest kefir, Ultra Pasteurized milk should definitely be considered.

Raw Milk: The Wild Card

We are big fans of using raw milk but only after you have revived the grains and are happy with
the results. Raw milk already has good microbes and enzymes in it. Because of this when you leave raw milk out on the counter it does not spoil, it will clabber. If you used raw milk to revive the grains you
might get mixed signals and will not know if the milk is being fermented by the grains or just
clabbering. Raw milk is also non-homogenized which can be harder to work with as I discuss below. Having said this if you want to use raw milk by all means please do. Just be patient with the grains as they learn, evolve and adjust to it.

Homogenized vs. Non-Homogenized: Cream on Top

Homogenized milk has the cream emulsified into the milk, preventing separation. Non-homogenized (cream-top) milk can be trickier, as the cream rises to the top, potentially causing an uneven fermentation. It’s safe to consume but might be lumpier than you prefer. Blending the finished kefir can help smooth it out. Just make sure your grains have been strained out. 😉

Powdered Cow’s Milk: Emergency Rations

In a pinch, powdered milk will work. Just reconstitute it with filtered water and make sure it is completely dissolved.

Goat Milk: The Digestible Darling

Goat milk is popular for its digestibility and unique taste. It’s a great option, but like with raw milk, start with cow’s milk to revive the grains. Gradually transition to goat milk by mixing it with cow’s milk over a few batches. This helps the grains adjust without wasting any precious kefir. Not all goat milk is created equal though. The fat content can vary from brand to brand and store-bought to raw. This will effect how thick or creamy it turns out. Don’t be alarmed if it is thinner than you expect.

Alternative Milks: The Non-Dairy Dilemma

Milk kefir grains need lactose to thrive. While they can ferment other sugars, they need a lactose boost now and then. In our experience Coconut milk (fresh or canned) works the best. You can use other alternative milks but its best to know what to expect. Learn more about Non-Dairy Kefir by watching the video below. Adrienna does a fantastic job explaining. >>>

The Final Sip: Recommendations and Tips

I stick with whole milk for its creamy consistency and nutritional punch. Reduced-fat 2% milk is okay, but whole milk makes a richer kefir. Don’t fear the fat! Kefir grains break down the milk, making it easy to digest.

As your grains grow, curds will form quickly. This is normal. Stir the kefir vigorously before straining to break up the curds. When straining, work your spoon or spatula around the strainer to homogenize the fresh kefir, then refrigerate to thicken further.

For a more in depth examination of milk kefir and the types of milk to use, check out more from @cleanfoodliving where Adrienna has put together a Milk Kefir Masterclass. This video is extremely informative and very well done. If you like the video, give it a thumbs up and subscribe to the channel.

So there you have it—your ultimate guide to choosing the best milk for your kefir adventures. Go forth and ferment, my friends!

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