Milk kefir is so easy to make and it is a delicious, healthy probiotic-rich drink for you and your family. Whether you are just exploring how to make milk kefir at home, I hope these instructions help make culturing milk kefir at fun and easy.
To get started, gather your supplies and choose the type of milk you want to use. I use raw milk because of the added health benefits it provides.
You'll need the following supplies to make milk kefir:
A glass jar
A non-metal stirring utensil
A breathable cover for the jar such as a tight-weave towel, muslin, cheesecloth, paper towel, or paper coffee filter
A band to secure the cover to the jar like a rubber band or canning jar ring
A plastic strainer for removing the kefir grains from the finished kefir
1-2 teaspoons active milk kefir grains I purchased my at Cultures for Health
Milk
Put kefir grains in glass jar and fill almost full with up to 4 cups of whole milk (organic, non-pasteurized is preferable).
Cover with a clean cloth and place in a warm spot, 68°-85°F, to culture. I put mine in the cupboard above the refrigerator. Culture until milk is slightly thickened and aroma is pleasant. This generally takes 24 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
strain out the kefir grains with a plastic strainer. Don't smash the grains.
Place grains back in the jar and repeat. I use a clean jar approximately every for to five days.
I do a '2nd ferment' to cut down the tang. Cover and let sit another day. Store the finished kefir in the refrigerator.
As you ferment your kefir grains they reproduce since they are a healthy living organism. This gives you the option to dry them and save some for an emergency or share the health with a friend.
The healthy foods and drinks you can make with kefir is almost endless. Enjoy!
NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with water. Put a lid on jar and keep in fridge until ready to use again.
All photos were taken with my Samsung Galaxy S5
