How to Make Milk Kefir

/How to Make Milk Kefir

How to Make Milk Kefir

Making kefir is ridiculously simple – you basically add milk. The tricky part is in the timing and the fact that kefir might be a bit foreign to you – there’s always a certain ick factor in the beginning, and maybe a bit of terror, but once you are over that, it’s all plain sailing.

The other problem is the taste of the first couple of batches tends to be, shall we say, ‘interesting.’ Kefir is a living thing and sometimes needs to adjust to a new environment. There are no hard and fast rules here and you just have to feel your way. I didn’t leave my first batch for long enough and it was somewhat insipid. The next batch was just plain odd but eventually I got it right. My dog thought they were all delicious though!

Some people prefer a longer fermentation time which makes the kefir on the sour side. Fermenting in the fridge makes a thicker kefir but it takes longer.

A note on which milk to use: Kefir basically likes the milk it is used to being fed so if you suddenly switch, the results won’t be great. I wanted to use raw milk but was disappointed to read that the bacteria would compete with the kefir bacteria. However, I discovered that you can ‘train’ kefir to accept raw milk by gradually replacing the pasteurised stuff, a quarter cup at a time.

If you are not keen on neat kefir, whip it up with a banana or make a kefir smoothie. Kefir can also be made into cheese or used in bread and cakes. Learn about the benefits of kefir.

jar of milk kefir
Recipe for Kefir
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Recipe for Kefir
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    Ingredients
    • kefir grains
    • glass jar or bottle
    • milk (roughly one cup milk : one tablespoon kefir)
    • plastic strainer
    Ingredients
    • kefir grains
    • glass jar or bottle
    • milk (roughly one cup milk : one tablespoon kefir)
    • plastic strainer
      Instructions
      1. Wash and rinse glass container thoroughly. Put kefir grains in the bottom. Add milk. Secure a cloth or paper towel over jar opening with an elastic band.
      2. Leave jar at room temperature for 24 – 48 hours (or in the fridge for 5 days.) The warmer the weather, the quicker it will ferment. Give the jar a gentle whirl every now and then.
      3. When you deem the kefir to be ready, strain into a clean jar. Use grains to start a new batch. Refrigerate kefir or leave out for a second fermentation.
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      By |2018-02-11T12:50:21+00:00September 13th, 2014|Fermented Foods|0 Comments

      About the Author:

      Gizelle is a natural health therapist, writer and researcher who has had a life-long love affair with words and nature. Her blog posts put them both together for your enjoyment. Hopefully you will be entertained, informed and maybe even amused sometimes.

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