How to Make Milk Kefir - Fast & Easy Recipe

In recent years, there has been a strong interest in beneficial fermented foods with natural occurring probiotics, such as milk kefir. Store bought milk kefir is usually pasteurized with most of the beneficial microbes destroyed during the process. This is to ensure uniformity and shelf life, but it also limits their good bacteria to a minimum amount. Traditionally homemade milk kefir contains billions of CFU (colony forming units), a spectrum of beneficial microbes, which is the whole point of eating probiotic foods.

Can you spare 3-5 minutes a day? That is how long it would take to make milk kefir. It’s easy, and cost effective, and superior to store-bought.

What is Milk Kefir?

Milk Kefir is a drinkable fermented milk product with a slightly tart taste much like yogurt, and a creamy consistency. There are far more strains of microoganisms in kefir than that of yogurt, making it an excellent source of probiotics. 

​It is pronounced ‘KAH – FEAR’.

Milk kefir grains are a living organic culture made up of proteins, sugars, and fats. It is composed of living colonies of various yeasts and bacteria existing in a microbial symbiotic matrix. These microorganisms ferment the lactose in the milk over the course of a day, resulting in a tart and effervescent drink beneficial for its probiotic qualities and gut health.

Health Benefits of Milk Kefir
 
Milk kefir is a good source of Calcium, B12, Magnesium, Phosphorus, Riboflavin, and some vitamin D. It contains antibacterial properties to protect against infections, and boost your immune system. Kefir increases the absorption of calcium beneficial for bone health, and lowers the risk of osteoporosis. 

How Is Milk Kefir Made?

Milk kefir is produced by inoculating milk with kefir starter culture called grains and fermented over time.

The grains range in colour from pure white to yellowish white. White is the acceptable colour of healthy grains. Yellowish white is the outcome of leaving the grains in the same milk during fermentation for longer than the optimal 24-hour period.

They may grow from the size of a rice grain to as large a clump as a cauliflower floret. After successive fermentations, kefir grains can divide into a new generation of grains, which have the same characteristics as the old ones. In short, they make babies and multiply when healthy!

Traditionally, milk kefir is made using cow, ewe, goat, or buffalo milk. Raw – unpasteurized whole fat milk has been used with kefir where milk kefir originated somewhere in the Caucasus and Persia. These days, you have the choice of raw, pasteurized, organic or non-organic, full fat, reduced fat, homogenized or a mixture of such milk treatments. You can even use cream!

Cow milk will produce a thick, smooth milk kefir, whereas goat milk will create a thinner finish. Sheep and buffalo milk is sweeter and contains more protein, resulting in a thicker, and creamier milk kefir. I highly recommend you use organic full–fat whole milk. The only kind of milk NOT recommended for milk kefir is ultra-high temperature treatment (UHT) milk.

However, animal milk might be scarce, expensive, or not consumed due to dietary constraints, preferences, or religious customs. In this case, soy, coconut or almond ‘milk’ can be used in place of animal milk. If you choose to use non-animal milk, note that it is important you put kefir grains in animal milk every few days for a period of 24 hours. This process allows the grains to feed and rejuvenate. You may rinse it with a non-dairy ‘milk’ if you prefer not to consume the slightest bit of dairy. Do not rinse your milk kefir grains in water.

Milk Kefir Recipe

Ingredients
1 tsp/5 ml of milk kefir grain per cup/240 ml of milk
or
1 TBSP/15 ml of milk kefir grains per 1 quart/1 liter of milk
* The ratio for grains to milk depends on the temperature of the room, the amount of time you would like it to ferment, etc. More grains mean less fermentation time. A warm room will also ferment the milk kefir quicker.

Supplies needed:

• A non-corrosive/non-reactive fine mesh strainer (plastic, nylon, or high-grade stainless steel)
• A non-corrosive/non-reactive stirring spoon
• A glass jar or ceramic crockery
• A non-corrosive/non-reactive lid, breathable cloth or paper towel/coffee filter. Do not use an open weave cloth such as cheesecloth at the risk of fruit flies, etc infiltrating through
• A rubber band if using cloth or paper towel/coffee filter

Instructions

1. Place milk kefir grains into an appropriate size container for the amount of milk chosen.
2. Pour in milk over the kefir grains.
3. Cover the jar with a lid, breathable cloth or paper towel/coffee filter. Secure with lid or rubber band.
4. Place the jar in room temperature (away from other ferments if you happen to be fermenting other foods). Allow to stand for 12-24 hours. The more grains, the faster it will ferment.
5. After 24 hours, stir the kefir. It will be thick. There may also be separation of whey from the milk kefir. This is normal. Using a fine strainer, strain the kefir to separate the grains from the milk kefir into a bowl, pitcher, or jar. The finer the strainer you used, the creamier the milk kefir will be. 
6. Repeat 1 – 5.
7. Store the finished kefir in the refrigerator if not consumed immediately.

Milk kefir grains are available to purchase here.

Rose Lassi: Drink of the Gods and Goddesses

Milk Kefir is versatile. You can use it in place of yogurt in most recipes. You can make lassi, dips, ice-cream, labneh, etc. The possibilities are endless. 

Milk Kefir Hotel:

Milk kefir grains can be stored in a "hotel" for a period of time when you are taking a break, or if you have too many grains. With a hotel, you are ensured a backup of milk kefir grains if anything should happen to your ferment. To keep extra grains, simply add enough milk to cover them; let the grains ferment for an hour or 2, and then transfer the jar to the fridge. I like to refresh my hotel milk kefir grains every 4-7 days. 

When you need a break of 2-3 weeks, add 2-4 cups of milk to 1-2 tsp of milk kefir grains, depending on how long your break period is. Let it sit for an hour at room temperature to get a head start on their feeding, and then refrigerate. Your grains need to be actively culturing for at least a month before putting them away to "sleep" in a hotel. It may take a couple of tries to "wake" them up when you resume your daily milk kefir fermentation with fresh milk. 

This is a video I made to show how easy it is to make milk kefir!

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