Milk kefir is a wonder drink loaded with healthy probiotics …. learn how easy it is to make Homemade Kefir.

Many cultures worldwide value and respect cultured milk and water kefir for its health giving benefits.

Kefir is often considered a perfect food to add to your daily diet but it is expensive if you must buy it from the health food section of your local grocery store.

Homemade Milk Kefir

The healthy probiotics in kefir aid in digestion as well help build a healthy immune system.

Many lactose intolerant people can drink milk kefir because the bacteria in the kefir has predigested the lactose in the milk.

Learn to Make Homemade Milk Kefir…..These healthy bacteria also prevent unhealthy bacteria from growing in the milk.

Make Homemade Milk Kefir + Second Fermentation

First of all, you must get the fresh milk kefir grains. These are not grains like we normally think of wheat, oats, barley, etc……but are soft, white and look like little cauliflowerettes.

I have purchased kefir grains online but try and find a local source for your milk kefir grains.

The best way to get your kefir grains is from a friend. Kefir grains are valuable as they continue growing and producing forever.

So, once you have your fresh kefir grains, follow the steps below…..

Simple Instructions for Making Homemade Milk Kefir

INSTRUCTIONS:

1. Upon receiving your kefir grains, please rinse in cold water. I use a fine mesh strainer with non-chlorinated water.
2. Place the grains in a clean jar and add approx. 1 cup fresh milk. I have been using raw goat’s milk as that is what I have but organic cow’s milk is perfectly fine.
3. Cover the jar with a clean cotton cloth or paper toweling and secure the cloth with a rubber band. Place the jar on your kitchen counter.  Leave for at least 24 hrs.
4. Watch for the milk to thicken. Stir a couple of times a day. Or simply swish the jar a bit.
5. Depending on the temperature of your kitchen, the kefir should be ready in 24+/- hours. The milk will become slightly thickened. The consistency of the kefir is similar to cultured buttermilk but the taste is a fresh tart milky taste. (if your kefir separates into curds and whey in the jar, it has gone a bit too far but no problem, simply stir back together and strain as follows – Your over-cultured kefir will be a bit more sour so you might want to use it in cooking.)
6. Strain your kefir grain mixture through a fine mesh strainer. I strain into a 4-cup measuring cup. I pour the kefir back and forth through the strainer several times to get all the good stuff off the grains. Make sure to save your new grains in your mesh strainer for your next batch!!!!
7. You may then rinse these new kefir grains under cold water {never warm or hot} while they are still in the strainer to begin the process all over. (Please note that some do not like to rinse their grains prior to making a new batch but since I always use raw milk, I have found it beneficial to rinse the grains. Once the grains are rinsed, you will see the healthy, creamy white grains that look like large curd cottage cheese or little cauliflowers.) This is what you want.
8. Now, you are ready to begin the entire process all over again by placing your freshly strained and rinsed kefir grains into a clean jar w/ fresh milk. As your grains increase, you may use more milk with each batch. The proper ratio is approx. 1 Tablespoon grains to 1 cup milk. If you have more than this amount of grains, please watch as the kefir will make much faster. If it is making your kefir too fast, then reduce the amount of grains or increase the amount of milk.
9. Finally, pour your fresh liquid kefir from your 4 quart measuring cup into a clean jar, cap with a lid and refrigerate. Please note that kefir can become effervescent so do not tighten the lid completely. The longer kefir “makes” the stronger the flavor. The longer it stays in the refrigerator, the stronger and more effervescent it becomes. You must experiment to find how best you like your kefir.
10. Your milk kefir is ready to drink or use plain but consider adding strawberries, raspberries, blueberries or blackberries and allow a second fermentation to take place.

If you have too many kefir grains, you may simply eat them or give some away to friends and neighbors so they can begin making their own kefir. My husband does not care for the taste of kefir even in fruit smoothies but knowing the benefits of kefir; he will simply eat a few grains a day.

If it is too tart, add a little cane sugar to taste and Enjoy!

These may be chewed or swallowed whole. The grains are soft and pliable.

These may be chewed or swallowed whole. The grains are soft and pliable.

I have also found that our dogs, cats and chickens love these homemade kefir grains as well as the liquid kefir. 

Feed them some when you have extra. The more grains that you have in your milk, the faster your kefir will make.

Your kefir grains will multiply on their own; you may slow the process by removing some of the grains and either eating them yourself or feeding some to your animals or by increasing the amount of milk that you use.

RECIPES NOTES:

Please be patient with yourself as you embark on the adventure of making homemade milk kefir.

Milk Kefir Benefits: I used to purchase probiotic supplements but do not need to anymore as the kefir provides these. I love the idea of providing our daily needs with simple foods!

Kefir is rich in these essential probiotics as well as other nutrients. Look for books on all the other things that can be done with Kefir: i.e. cheese, cream cheese type spreads, etc.

Consider adding fresh fruit to your kefir for an exceptionally refreshing and healthy beverage!

But, always remember to save your kefir grains for the next batch…….start the next batch as you are straining the first batch!

If you have too many kefir grains, you may simply eat them or give some away to friends and neighbors so they can begin making their own kefir. 

My husband does not care for the taste of kefir even in fruit smoothies but knowing the benefits of kefir; he will simply eat a few grains a day.

PRINTABLE RECIPES:

Additional Important Info:

If your milk kefir separates, like in this photo, simply pour back and forth through your mesh strainer.

Freshly strained kefir milk makes a refreshingly light drink. At this point, the kefir is ready……tart but tasty.

Fresh fruit may be added plus a little raw sugar if the taste is too tart for your liking. Any type of fruit may be used.

I love adding either fresh or frozen strawberries, raspberries, bananas, blueberries or pomegranate seeds……use your imagination!

Either add the fruit whole and crush with a spoon to force the fruit juices to mix with the kefir and then allow the milk kefir to ferment a couple of hours longer or simply whiz the fruit and kefir in a small blender to thoroughly puree the fruit…….Enjoy!

I have grown milk kefir grains and sold them on eBay. Selling kefir grains on the internet can supplement your income.

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