Homemade Milk Kefir
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2 INGREDIENTS • 5 STEPS • 10MINS

Homemade Milk Kefir

Homemade Kefir is packed with probiotics and has 3 times the amount of live culture than yogurt. It also can be an ideal alternative for those who are lactose intolerant because it’s easier to digest than plain milk when used in moderation. Make this probiotic powerhouse for gut health at home!
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Homemade Kefir is packed with probiotics and has 3 times the amount of live culture than yogurt. It also can be an ideal alternative for those who are lactose intolerant because it’s easier to digest than plain milk when used in moderation. Make this probiotic powerhouse for gut health at home!
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Food Guru
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10MINS

Total Time

Ingredients

Servings
4
us / metric
Live Kefir Grains
1/2 tsp
Live Kefir Grains
Milk
2 cups
Milk
Whole Fat or Reduced Fat
or Goat or Sheep Milk

Nutrition Per Serving

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Calories
69
Fat
2.5 g
Protein
5.0 g
Carbs
6.9 g
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author_avatar
Food Guru
Creating content and connecting with foodies.
https://foodgurublog.com/

Author's Notes

If you like a mild Kefir, you will want to pull out the grains when the milk is just beginning to thicken. If you let the milk go to the point where the Kefir is starting to separate into curds and whey, the resulting Kefir will be a bit more sour, grainy, and complex. The right amount of grains is crucial to the development of a tasty Kefir and to feed it so it will grow. Too many grains and the milk will sour and curdle quicker.

For longer-term storage, follow the steps through #5 but place in the freezer. It will take longer to activate them but with little effort, your grains will be as good as new. Enjoy!

Cooking Instructions

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step 1
Place Live Kefir Grains (1/2 tsp) into a pint-sized mason jar of Milk (2 cups).
step 2
Cover it with a plastic lid, coffee filter, or a tight (woven) cloth like a tea towel secured with a rubber band around the lip of the jar.
step 3
Set on a counter away from the light. The ideal room temperature is 75 degrees F (24 degrees C), if it’s colder it will take longer to ferment. It will take 12-36 hours depending on the grains’ strength, temperature, and your personal taste. It is usually ready within 24 hours.
step 3 Set on a counter away from the light. The ideal room temperature is 75 degrees F (24 degrees C), if it’s colder it will take longer to ferment. It will take 12-36 hours depending on the grains’ strength, temperature, and your personal taste. It is usually ready within 24 hours.
step 4
Strain the Live Kefir Grains through a fine-meshed strainer into a mason jar, cover with a lid, and store in the refrigerator. It is ready to drink or use. Reserve the Kefir grains!
step 5
You can use the strained grains to start the same process over again to make the next batch of Kefir. If you need to take a break from Kefir making, place the grains in a small mason jar, fully cover grains with milk, and seal with the mason jar lid. Label your jar and store it in the refrigerator. It will last for about 6-10 days before you’ll have to reactivate them.

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Tags

Breakfast
Gluten-Free
Snack
Healthy
Shellfish-Free
Drinks
Vegetarian
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