Homemade Milk Kefir

One of my favorite things to drink lately has been milk kefir. I first learned about milk kefir when dealing with some digestive issues, which led me to research ways to add probiotics to my diet. You probably are aware that yogurt has some such probiotics, but what you may not know is that milk kefir has a much wider variety of these “good bacteria.”

Consistency-wise, milk kefir is kind of like a drinkable yogurt. It’s the consistency of a smoothie or some other thickened beverage. And, it usually has a bit of tartness or tang to it. Some people say it’s a bit fizzy. And you can make flavored homemade milk kefir if you want (that’s called a second ferment).

Now, let me precede this tutorial by saying that milk kefir, when storebought, tastes different than homemade milk kefir. And usually, the storebought stuff is loaded with sugar. That kind of defeated the purpose for me — and I at first bought plain kefir from the store. But, once I acquired my own milk kefir grains (that’s what the starter culture is called) from a friend and started making my own milk kefir, there was no going back for me.

Why Make Your Own Milk Kefir?

For starters, I think homemade milk kefir tastes better. It’s definitely fresher, as you ferment it on your countertop and can drink it within 24 hours.

Secondly, it’s more economical and eco-friendly. Once you have the milk kefir grains, you just add milk. Plain and simple. No additional packaging, either.

How to Make Milk Kefir

Acquire some milk kefir grains.  This is the starter culture, the thing that magically turns your milk into kefir overnight.  They’re not really a “grain” so-to-speak, so even if you’re grain free you can still enjoy milk kefir.  kefir grains look somewhat like cottage cheese curds, they’re a bit squeaky if you do choose to try tasting one.  They will self-perpetuate once you have them, and you can dehyrate, refrigerate, or freeze them for storage if you so desire.  But they’re happiest when they’re at room temperature, fermenting in milk.  Here’s a photo of my milk kefir grains:

Once you have milk kefir grains, you’ll just need to add milk.  I usually have a generously heaped tablespoon of grains per pint of milk that I ferment.  In my early days of fermenting milk kefir, I would make a pint at a time.  Now that my toddler is bigger and drinks through more milk kefir than I do on some days, we’ve transitioned to making a quart of milk kefir.

The process is very simple.  You put the milk kefir grains in a container, then add milk.  There is no measuring required, approximations are fine.  Here’s a photo of my kefir grains in the jar, ready for milk to be added.  Notice that I’m using a plastic spoon to handle the milk kefir grains — they DISLIKE metal greatly.  So, you’ll want to ferment in glass, ideally, and handle the grains with a non-metal utensil.

So, you fill up your container with milk (cow’s milk, goat’s milk etc), then cover and set at room temperature for 12-24 hours.  I’ve gone longer, or shorter — it depends on how warm your kitchen is.  The longer you let them go, the thicker the kefir will be, and the more the lactose will be digested by the kefir grains.  Which, interestingly, is why some people who can’t tolerate milk can actually manage to include milk kefir in their diets!

Regarding whether the kefir should be covered or allowed to “breath” — the theory is that you should cover the jar or container with a breathable lid (i.e. cheesecloth).  But, I’ve found my milk kefir does just fine with a loosely screwed on plastic lid — so that’s how I do it.

After the allotted time has passed, you’ll strain your milk kefir, put the grains in a clean jar, and add more milk to the grains.  Here’s what the milk kefir looks like after I’ve strained out the grains (using a plastic strainer).  This yummy fermented beverage is now ready to be consumed, refrigerated, or even flavored via a second ferment.

I usually pour it into mason jars and put it in the fridge… though we may have a “snack” of kefir if my toddler helps with this whole process.  I like to store it in pint jars.

But what about flavoring the kombucha?  We’ll often just add a few sprinkles of cinnamon to a glass of kefir, stir, and enjoy.  But, you can do a second ferment to infuse a flavor into the kefir (and further break down the lactose, etc).  Take a jar of kefir (without grains), and add some fruit (i.e. strawberry, orange, etc).  Then set it out on your counter to ferment for another 12 hours or so.  You’ll end up with some fruit-flavored milk kefir that is better than any you’ll find in stores!

Now, there are a lot of blogs that go much more into the details and specifics of making milk kefir, so I don’t want to leave you feeling short-changed.  Here are a few resources that you may find interesting and helpful if you’re looking to start making your own milk kefir.

• Milk Kefir FAQ – Cultures for Health
• Milk Kefir: What it Is and How to Brew It
• Kefir Benefits: 12 Things to Know About This Yogurt-Like Food
• Kefir: The Not-Quite-Paleo Superfood
• Milk Kefir Instructions

And a few of my favorite cookbooks that discuss fermented foods (including milk kefir) – #afflinks

• Nourishing Traditions
• The Nourished Kitchen
• Cultured Food For Life

One final note – if you’re going to go a few days without fermenting, or caring for, your milk kefir grains, there’s always the option to put them into storage.  I have had success with letting the grains rest in milk, refrigerated, for over a week easily.  They will still ferment, but at a slower rate.  I’d suggest changing out the milk with fresh weekly though.  I have a backup batch of kefir grains in my freezer, “just in case” I ever neglect my active grains to the point of starvation.  Finally, I haven’t done so myself, but there are ways to dehydrate the grains for long term storage.  One little tip about storing kefir grains… be aware that sometimes kefir is a bit more tart or sour when coming out of hibernation — it may take a few batches to get back to “normal.”

I hope you check out some of the links I mentioned above, as they really do give a more thorough discussion of what milk kefir is and how it can help your digestion, your gut, and your overall health.  I know that milk kefir has been really beneficial for me and my family, and it is something we are able to enjoy on a daily basis!