Making milk kefir has become an every day occurrence around here. I always have some fermenting on my counter.
I’ve said to William, “Why don’t more people make their own kefir?” Honestly, it’s because most people don’t know what it is or how to make milk kefir.
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What is Milk Kefir?
Milk kefir, in simple terms, is fermented milk. It’s similar to yogurt, which is also a fermented dairy product, but it has more gut health benefits to it. Plus, it’s a lot easier and cheaper to make.
Benefits of Milk Kefir
- It’s full of probiotics.
- Has a lower amount of lactose than regular milk.
- Can have digestive benefits.
- May reduce severity of allergies.
- Is nutrient and mineral dense.
Where do I get milk kefir grains?
A couple ways you can get kefir grains:
Cultures for Health
Cultures for Health is a company that provides cultures for just about anything. They provide not only products to make your own cultures, but also teach you about the benefits of making your own homemade probiotics. I got my milk kefir grains here.
I’ve looked and you can buy kefir grains on Etsy. These grains are typically already hydrated and ready to go. Be sure to read the fine print when purchasing from an Etsy shop.
Someone Gifting you kefir grains
I have been making milk kefir for a while now. After you have happy and healthy grains, they begin to multiply. I can’t begin to tell you how many times I’ve had to split my grains because there were just so many.
In this case, I could absolutely gift people my extra grains. I am currently just sharing with my chickens, but once I learn how to preserve them to ship, I may look into the selling market.
- glass jar (I use a half gallon mason jar)
- fermenting lids
- plastic mesh strainer
- large glass container
- kefir grains
- raw milk or whole milk
How do I make milk kefir?
I’ll be talking about if you have grains that are already hydrated. If you get grains that are dehydrated, follow the instructions they have provided for you to rehydrate them.
I also have a big family, so I make big batches of kefir. You could probably get away with making a quart size to start off with.
In a clean glass jar, place your hydrated kefir grains in the bottom.
Pour fresh milk on top and cover with a fermenting lid. Let it sit on the counter until it’s cultured. I typically let mine go anywhere between 24-48 hours. We like it pretty tangy!
This is what mine looks like after it’s done fermenting. It’s very thick and creamy. The yellow is raw cream that has risen to the top. It feels like lotion it’s so thick!
Once it’s done fermenting, grab your large glass container and plastic strainer. Pour the kefir inside and patiently strain the kefir.
Be gentle and done shove the grains through the mesh strainer. You’ll be able to feel the difference.
After the kefir is completely strained, rinse the kefir grains in cold water. This step is important. I truly believe this is what made my kefir grains grow so quickly.
Add them back to another glass jar and begin the process over again.
Now you have made milk kefir! See how simple that is?
How we use milk kefir
- Smoothies (our favorite!)
- Yogurt substitute
- Buttermilk substitute
- Ice cream/Popsicles
I made a TikTok showing how to make it here.
If you and your family are yogurt eaters, I highly recommend making your own milk kefir!
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