What is the Best Milk for Making Kefir?

Choosing the best milk for making Milk Kefir

Kefir is a fermented milk product known for its substantial health benefits. Though the flavor and tartness of kefir are like 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, not everyone can make kefir using fresh raw organic milk because it is expensive, and the availability is also not that great. There are also other concerns, such as shelf life. This article will discuss several kinds of milk used to make dairy kefir. We would also discuss the pros and cons of each type of milk.

1. UHT milk:

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Kefir can be made from UHT (ultra-heat treatment) milk. This type of milk is subjected to a temperature as high as 135°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 are not open for about nine months without refrigeration. However, some nutrients are lost from the milk due to heating it at such a high temperature. Many people have also complained about the slightly unpleasant taste of UHT milk. However, this type of milk is cheap, 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 are that it is cheap, readily available in the market, and has the most extended shelf life. The cons of using UHT milk: Nutrient loss is observed, and it has a slightly unpleasant taste which many people do not like.

2. Raw milk:

Kefir can be made with raw milk. 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 costly. The pros of using raw milk are that it tastes terrific and is very nutritious. The cons of using raw milk 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 type of milk is heated at a temperature of 70 degrees C. Since the milk is heated, essential vitamins and minerals are lost. Pasteurized milk has a longer shelf life than raw milk. The pros of using pasteurized milk are that it is cheaper and has a longer shelf life. It is available everywhere. The cons of using pasteurized milk: Some minerals and vitamins are lost.
Thus, dairy kefir can be made using raw, pasteurized, or UHT milk. All 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.


Which milk to choose making kefirThe priority is choosing milk that is healthy and within your budget. The second factor to consider is finding milk with the lowest level of processing (from raw to pasteurized to ultra-pasteurized) within your budget. Regarding kefir, I emphasize the first elements (milk health and lack of contaminants) more than how pasteurized it is. This is because kefir will help compensate for the absence of bacteria and digestibility. I choose organic ultra-pasteurized milk over regular milk (UHT).


Does coconut milk kefir compared to milk kefir in quality?

Coconut milk kefir is a great option even for people who don’t avoid dairy because it has a milder and less acidic flavor than regular milk kefir. A few adjustments need to be made to maintain the health of the kefir grains because coconut milk does not contain lactose like ordinary dairy.

Is homemade kefir preferable to store-bought kefir?

Kefir is a beneficial fermented probiotic beverage with a thicker consistency than yogurt and an extensive list of health advantages. Making kefir is beneficial for both your physical and financial wellness. It is simple to prepare at home and tastes better than kefir from the shop.

Does making kefir at home make sense?

Kefir is worth including in your family’s diet because it is simple to make at home safely with a small amount of equipment. Although it’s rumored to have a strong, sour flavor that not everyone likes, it’s surprisingly simple to manage the process, so it’s pleasant and moderate.

To what extent do you add milk to the kefir grains?

In a glass jar, combine one cup of fresh milk with one tablespoon of kefir grains. If you want to create a larger batch, you can raise the kefir grains to milk ratio from the recommended one tablespoon to one cup. The top should have about an inch of space to allow for carbonation and grain formation.

Why are the kefir grains in my milk kefir so tiny?

If your kefir grains are smaller than usual, should we be concerned? The most frequent causes of milk kefir grains disintegrating, shrinking, or disappearing include stress factors like extreme temperatures, malnutrition, physical handling, and processed or inferior milk.

Why is the kefir in my milk so sour?

You put your produced kefir in the refrigerator without drinking it. Keep in mind that kefir continues to ferment a bit in your refrigerator. The bacteria will continue to consume the milk’s sugars and turn it sour the longer it stays there.

Can grains for milk kefir be shipped?

Milk kefir grains can be delivered fresh if delivered fast; the maximum transit period is six days. Simply place them in a bag or bottle, then fill it two-thirds with milk before closing it.

Where can I find milk kefir grains?

Getting fresh kefir grains from a friend currently preparing kefir at home is frequently the most straightforward option. They can also be bought online, but they must be delivered quickly and put in fresh milk immediately when they get there, or they can get upset and starve.

Can I take milk kefir grains on the road?

Place the kefir grains in an airtight plastic container with a small amount of milk. Use a container that can withstand the force of flight. It is safer to have a lid letting some milk and air seep out than an airtight container.

Does kefir exist in the Netherlands?

Milk Kefir has a long history in Holland, Belgium, Germany, and Eastern Europe, where it is highly regarded as an alternative dairy product that is also incredibly healthy. The final Kefir beverage is virtually entirely lactose-free and is considered particularly easily digested after fermentation.

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Pour the milk into a cleaned glass jar (not a metal one) and mix in the kefir grains to combine the milk and the grains. Milk needs to be at room temperature.

Cover the jar: Place cheesecloth, a cotton towel, or a fresh napkin over it and fasten it with a rubber band. Avoid covering the pot with a lid because the carbon dioxide buildup from the fermenting grains could lead to the pressure inside the jar building up to the point where it could burst.

Keep the jar at room temperature, away from direct sunshine, and allow it to ferment for 12 to 48 hours. Every so often, check the pot. The kefir milk is ready when it has thickened and tastes tart. At typical room temperatures, this usually takes twenty-four hours, at warmer and cooler temperatures, respectively, the milk ferments more quickly.

Put a tiny strainer over the jar to collect the kefir beverage and remove the kefir grains. Catch the grains in the strainer as you pour the kefir into the pot.

Add the grains to the new milk and let them ferment again by stirring them into a new batch of milk. Doing this may produce further batches of kefir around once every 24 hours. Put the grains in fresh milk, cover firmly, and refrigerate them to take a break from creating kefir.

Drink or chill the milk kefir: The finished milk kefir can be consumed immediately or kept in the fridge for up to a week if it is tightly sealed.

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