How to make Milk Kefir
Milk kefir is packed with probiotics, rich in vitamins and minerals, low in sugar, and it's super easy and straightforward to make. This step-by-step picture guide will show you how to make delicious and healthy homemade milk kefir.
Important: If this is your first time consuming kefir, please remember to start out with small amounts until your body gets used to it. Give your body a chance to adapt to the live probiotics by consuming a couple spoonfuls a day and slowly increase over time. Consuming too much in the beginning can sometimes give you a stomach ache.
What you will need
Our fresh kefir grains are carefully packed in a food-grade pouch and is heat-sealed for freshness. Tear off the top and open the pouch.
Each pouch contains one tablespoon of live kefir grains and a small amount of fresh milk. Empty everything into a clean glass jar. Make sure to get all the grains out by using a spoon or chopsticks.
Once all the grains are in the jar, pour in 500ml of fresh milk. Don't worry about stirring the grains, they'll be alright as is.
Important note: Do not use UHT milk. Only use fresh dairy milk from trusted brands.
Cover the jar with a kitchen towel or any type of breathable fabric and secure it with the rubber band. This is to ensure that no critters can get inside while also allowing the kefir grains to breathe. Place the jar in a safe location where it won't be disturbed, away from direct sunlight or any heating elements. A cupboard is a good place to start!
Important note: Do not make an airtight seal. Gas is constantly being released during fermentation and needs a way to escape. The jar may break from the gas pressure if it is sealed tightly with an airtight lid. Use a breathable cloth instead.
After 24 hours, you should start to see some separation in the milk. This is completely normal; in fact, it's a great sign that your kefir grains are working! At this point, you may move on to step 6, or if you want a more sour kefir, continue to ferment for an additional 6 hours.
Now is time to get the strainer, bowl, and wooden spoon. With the strainer over the bowl, empty the milk kefir along with the grains into the strainer. The milk kefir will have thickened during the fermentation so you will need to use a wooden spoon to help it run through the strainer.
With the kefir grains completely separated from the milk kefir, place them back into the original jar and repeat steps 3-6.
Note: Don't worry about washing the jar before placing the kefir grains back in; the good bacteria from the milk kefir will prevent any unwanted growth of bad bacteria. Most people clean their jar once or twice a week.
Drink! You can either have the milk kefir right away or you can choose to refrigerate it. Milk kefir can last for at least one week refrigerated. If you're adventurous, you can try doing a second fermentation.
Note: It may take a couple of batches for the kefir to come out perfectly as the grains adjust to your environment. Milk volume, ambient temperature, and even the brand of milk can all have an affect on the kefir grains.
Now, pat yourself on the back! You just made milk kefir all on your own in 8 super easy steps. Actually, make that 7 easy steps — step 8 does not really count unless you consider drinking a step!
Remember, your milk kefir grains will last indefinitely as long as they are given fresh milk every day. If you take care of them, they will take care of you.
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