How to Make Milk Kefir?
Make Milk Kefir at home
Milk Kefir (usually pronounced as keh-FEER) is a slightly carbonated but delicious milk beverage, fermented and similar to buttermilk or yogurt. Kefir is nothing but fermented milk (room temperature) with the kefir grains for almost 24 hours. It has incredible health benefits, is flavorsome, and is endured well, even my lactose-intolerance. It’s easier to prepare than yogurt because it involves no heating/ incubating. Moreover, kefir has a comparatively larger spectrum of probiotics when compared to yogurt. The sustainable, reusable grains make it economical.
With the popularity of kefir comes misinformation accompanied by deceiving products. Authentic milk kefir is only made with live milk kefir grains instead of any form of pre-made or powder (or store purchased kefir). Kefir that is available in stores is mere imitations. Natural 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 kefir grains
- Fresh milk
Milk Kefir Recipe
- Pour the milk kefir grains into a glass jar. Fill two-thirds of the pot 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 for up to about 24 hours. Forty-eight hours makes it thicker and sourer. Twelve 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 kefir grains 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 a clean wooden spoon or hands to scoop the culture from this kefir (it is easy to separate and feel from liquids).
- Kefir culture gives birth to a polysaccharide substance that is jelly and develops around grains, looking ‘gloopy.’ Its name is kefiran, and it bears unique properties. As you scoop the kefir grains, you might find them to be coated with a gel-like substance. 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, and these grains are to be placed back in a jar without washing. Fresh milk is to be poured into the grains to make another batch. Ensure everything you use is well cleaned (pots, hands, and implements). You wouldn’t indeed 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 pot and shake to mix.
Where to buy milk kefir grains?
Buy milk kefir grains here. These live milk kefir grains are essential to me, and I want to make sure I found the best way to ship them to you comfortably. I put these live grains in a sachet with some fresh milk. Then I give them a probiotic supplement to their diet and send them through Priority Mail. On Mondays, I send them to you. This gives my kefir grains time to grow and multiply each week. I adore these kefir grains, and I hope you will as well. They will begin making kefir as soon as you receive them. These grains do not need to be rehydrated since they are ready to use. If you look after them, they will look after you for the rest of your life!