Tag Archives: How to Make Kefir

What types of milk that can be used for making dairy kefir ?

Choosing the best milk for making Milk Kefir

Kefir is a fermented milk product that is known for its huge health benefits. Though the flavor and tart of kefir is similar to that of yogurt, kefir contains much more beneficial qualities than yogurt. The best kind of kefir can be made from raw organic milk that is fresh and hygienic. However, every one cannot make kefir by using fresh raw organic milk because it is quite expensive and the availability is also not that great. There are also other concerns such as shelf life. In this article, we will talk about the several kinds of milk that can be used for making dairy kefir. We would also discuss about the pros and cons of each type of milk.

1. UHT milk:

Kefir can be made from UHT (ultra-heat treatment) milk. This is the type of milk that is subjected to a temperature which is as high as 135 degrees C for a second or two. This process results in the killing of the germs present in the milk. Therefore, people can store UHT milk in containers that is not opened for about nine months without any need of refrigeration. However, some amount of nutrients is lost from the milk due to heating it at such a high temperature. Many people have also complained about the slight unpleasant taste of UHT milk. However, this type of milk is cheap and so many people find it affordable and appropriate for making dairy kefir. When UHT milk is used for making dairy kefir, the kefir is thick. The pros of using UHT milk: It is cheap, easily available in the market and has the longest shelf life. The cons of using UHT milk: Nutrient loss is observed and it has a slight unpleasant taste which is not liked by many people.

2. Raw milk:


Kefir can be made with raw milk. Completely unprocessed milk is called raw milk. Raw milk tastes better and is much more nutritious than processed milk. Raw milk is not available in many countries. There are few places where raw milk is available, but it is extremely expensive. The pros of using raw milk: It tastes wonderful and is very nutritious. The cons of using raw milk: There are many hygiene or safety issues. Moreover, raw milk is not available in many countries. Raw milk also has the shortest shelf life.3. Pasteurized milk:

Kefir can be made with pasteurized milk. This is the type of milk that is heated at a temperature of 70 degrees C. Since the milk is heated, important vitamins and minerals are lost. Pasteurized milk has a longer shelf life than that of raw milk. The pros of using pasteurized milk: It is cheaper and has a longer shelf life. It is available almost everywhere. The cons of using pasteurized milk: Some minerals and vitamins are lost.
Bottle of milkThus, dairy kefir can be made by using raw milk, pasteurized milk or UHT milk. All the three types of milk have their own set of advantages and disadvantages. It depends on your taste which kind of milk you will choose for making dairy kefir.

7 reasons homemade kefir is better

1. You'll save money:

Homemade Kefir is better than Store-Bought

  1. Store-bought kefir is more expensive

At supermarkets can buy readymade kefir. But this kefir easily costs € 4 a pint. If you go for one week every day buy kefir at a store, you soon lose € 28 a week. While if you make the kefir itself, you bear only the cost of the milk. Milk cost € 0.65 / liter or € 2.28 / weekly costs on milk. The payback period is less than a week .

 2. You will create less waste

I hate to buy plastic. It is still polluting the environment, even when it is recycled, it takes forever to break down if it is just collapses (if not recycled). I'm always looking for ways to reduce my plastic consumption. By making homemade kefir I myself work to reduce waste !

3. Eliminate the toxins that are in plastic

By culturing homemade kefir in glass jars you can prevent undesirable to be exposed to BPA and other toxic substances !

4. Buy kefir once and make kefir for life

When purchasing kefirgrains, you can make unlimited kefir. Kefir is the ultimate reusable culture. For more information about the process of making kefir, see the instructions on our blog!

5. Each day, or if you wish, fresh kefir is available

When you create you own kefir you can make kefir as much as you think you need.

6. Lactose intolerance ? No problem

An important feature of homemade kefir is that you can decide what you used to make kefir. Milk kefir grains are very versatile and can be used in cows' milk (raw or pasteurized), goat's milk, soy milk or even coconut milk, this provides opportunities to people with lactose sensitivity.

7. Homemade kefir is fresher

Make your own homemade kefir and you will get the freshest product. This also means that it will be richer in probiotics than those sold in the store.

water kefir

1. You'll save money: