Tag Archives: How to make milk Kefir ?

How to make authentic milk kefir ?

In order to make authentic milk kefir, you need to get the supplies ready and follow the steps carefully. Here is the step by step direction on making authentic milk kefir:

  1. Get the supplies ready: First of all, you need milk, but you should make sure that the milk is not lactose free or ultra pasteurized. Raw milk or low fat milk is preferred. Next, you would need a strainer made of stainless steel or nylon. The other supplies that you would require are a bowl, a jar, a breathable lid, a plastic spoon, vanilla or fruit extract.
  2. Prepare the kefir grains: In order to prepare the kefir grains, strain off the kefir milk in which they are dispersed. Then, rinse the kefir grains in a bowl with spring water or milk. Strain off and rinse again till you are satisfied.
  3. Feed the kefir grains: After the kefir grains are prepared, you need to feed the kefir grains adequately. Place the kefir grains in a sterile jar and fill the jar with milk. You must ensure that the jar is large enough to have adequate space between the lid and the milk. The ideal ratio is for every 1 teaspoon of kefir grains, you need 1 cup of milk.
  4. Cover and ferment: The jar should then be covered with a breathable lid. You can use a coffee filter or a paper towel. However, do not use a cloth with large holes as it will result in contamination. You should keep the jar in a cool place. Sunlight is not required. Allow the kefir grains to ferment for about 24 hours.
  5. Determine if the kefir is ready: It is quite tricky to determine when the kefir is ready. Tilt the jar slightly to see whether it is gel-like or runny. If you find that it is gel-like, be sure that your kefir is ready. It has been found that fermentation is faster in summer than in winter.
  6. Strain the finished kefir: Place the strainer over a plastic bowl or bowl made of stainless steel. Pour the contents of the entire jar into your strainer. Allow it to strain slowly. You can use a sterile spoon to stir the kefir, so that it strains through the bowl perfectly, leaving behind the grains in the strainer.
  7. Add flavors: You can mix fruit extract with the strained kefir to enhance its taste.

How to make milk kefir

Video - instructable - how to make milk kefir

Basically, these are the 7 steps that you need to follow to make milk kefir. You can store the kefir grains in the jar so that so you can again feed them with fresh milk and repeat the process.

Om melk kefir te maken, volg onderstaande stappen zorgvuldig. Hier wordt stap voor stap uitgelegd hoe zelf authentieke melkkefir te maken:

  1. Leg alles gereed: Allereerst, moet je ervoor zorgen dat de melk niet lactosevrij of ultra gepasteuriseerd is. Rauwe melk, volle of magere melk hebben de voorkeur. Vervolgens heb je een zeef gemaakt van rvs of nylon nodig. De andere benodigdheden die je nodig hebt zijn een kom, een liter pot, een ademende deksel, een plastic lepel, vanille of fruit
  2. Voorbereiding van de kefirkorrels: Om de voorbereiding van de kefirkorrels te starten, spoel de kefirkorrels af in een kom met bronwater of melk. Giet af en spoel opnieuw tot je tevreden bent.
  3. Kefirkorrels op melk plaatsen: Nadat de kefirkorrels zijn afgespoeld, moet u de kefirkorrels voeden. Plaats de kefirkorrels in een steriele pot en vul de pot met melk. Je moet ervoor zorgen dat de pot groot genoeg is om voldoende ruimte te laten tussen de deksel en de melk. De ideale verhouding is voor iedere 1 theelepel kefir granen, 1 kopje melk.
  4. Dek af en fermenteer: De pot moet vervolgens worden afgedekt met een ademend deksel. U kunt een koffiefilter of een keukenhanddoek gebruiken. Echter, een doek met te grote gaten zal leiden tot verontreiniging. Je moet de pot op een plaats bewaren van +/- 20°C. Zonlicht is niet vereist. Laat de kefirkorrels ongeveer 24 uur gisten
  5. Bepaal of de kefir klaar is : Het is heel lastig om te bepalen wanneer de kefir klaar is. Kantel de pot iets om te zien of het gel-achtig of lopend is. Vergewis u dat de kefir klaar is. Gebleken is dat de fermentatie in de zomer is sneller dan in de winter
  6. Zeef de afgewerkte kefir: Plaats de zeef boven een plastic kom. Giet de volledige inhoud van de pot in uw zeef. Laat het langzaam doorlopen. U kunt een steriele lepel gebruiken om de kefir te roeren, zodat het lekken wat sneller gaat, de kefirkorrels blijven achter in de zeef
  7. Smaken toevoegen: U kunt fruit toevoegen aan de kefir om de smaak te verbeteren

How to Make Milk Kefir ?Wie Milch Kefir machen?Hoe melkkefir maken ?

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir

Make Milk Kefir at home ?

Milk Kefir (usually pronounced as keh-FEER) is basically a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing other than fermented milk (room temperature) with the kefir grains for almost 24 hours. It has amazing health benefits, flavorsome and is endured well, even by person who is lactose intolerant. It's easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has comparatively a larger spectrum of probiotic when compared to yoghurt. The sustainable, reusable grains make it economical.

With the popularity of kefir comes misinformation accompanied with deceiving products. Authentic milk kefir is only made with real kefirgrains, instead of any form of pre-made or powder (or store purchased kefir). A kefir that is available in stores is mere imitations. Real and healthy kefir can be made only with experience at home.


The Basic ingredients:

  • 500ml glass jar similar to any Kilner jar
  • A tablespoon of kefirgrains
  • Fresh milk

Milk kefir grains

How to prepare milk kefir:

  • Pour the milk kefirgrains into a glass jar. Fill two third of the jar with fresh milk. Cover it using a cloth or lid the jar. (If you are putting the lid on it, don't fill above two thirds)
  • Leave the contents at room temperature up to about 24 hours. 48 hours makes it thicker, and sourer, 12 hours makes it sweeter and thinner.
  • The temperature affects how quickly this culture works. As a result, during the summer months, milk kefir ferments faster.
  • Once it has been ready, strain the kefir in a jar.
  • While fermenting, the kefirgrains float on top of the milk with cream. So stir to mix the solids and the liquids, gently using a wooden spoon. That way it gets easier to strain. Use the clean wooden spoon or hands for scooping the culture from this kefir (it is easy separate and feel from liquids).
  • Kefir culture gives birth to a polysaccharide substance which is jelly like and develops around grains, looking 'gloopy'. Its name is kefiran and it bears unique properties. As you scoop the kefirgrains you might find them to be coated with a substance which is a gel like. Providing a good stir to the kefir distributes the kefiran and it also contributes to the thickness. (This is, however variable, some strains produce a lot while others not that much.)

Note for Cleanliness and Storage of Milk Kefir

The post is straining, these grains are to be placed back in a jar without washing. Fresh milk is to be poured to the grains for making another batch. Ensure everything you use is well cleaned (jars, hands and implements). You wouldn’t surely like to contaminate a living culture. Store the prepared kefir in your fridge, in any glass jar. You may keep adding new batches of milk kefir to the jar and shake to mix.

link : kefir