Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains, or from existing milk kefir. It’s so easy.
Have you ever wondered how to make milk kefir? If you purchase it frequently from the grocery store, it can be about $4 a bottle. That’s not too bad, but if you make it from home you can have it quickly and easily for pennies whenever you want!
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I love making my own fermented foods. I sort of feel like a mad scientist at work with all of my little projects like sourdough, kefir and fermented veggies – you have to try these carrots!
At first, fermenting dairy sounded a little bit daunting to me, but milk kefir was my first project. I was floored by how easy it was…and how much I actually do use it when I’m making it!
What is milk kefir?
You might be wondering this. What IS milk kefir, exactly?
Kefir milk or milk kefir is really just fermented milk. It sounds kind of funny if you haven’t tried it, but it’s really just very tangy, not rancid or rotten tasting at all. Honestly, it kind of tastes like tart, drinkable yogurt. Most kefir milk is fermented with kefir grains which are a certain type of culture. It’s very probiotic-rich so it’s great for your gut.
I like whole, cows milk kefir but many people also drink goat or sheep’s kefir. As I said, it is thicker than milk, it gets that way during the fermentation process. After the first fermentation, you can flavor it with fruit, sugar or flavors, or just use it plain after the first ferment. That’s what I usually do.
Is it good for you?
There are so many benefits from eating fermented foods. Mainly because of the probiotics that naturally occur from using a culture. I eat kefir to support my immune system and aid in digestion. The milk is also rich in calcium and protein, so I love adding it to my diet.
Sometimes, I can be sensitive to straight dairy products, but I’m never bothered by fermented dairy like kefir or yogurt.
How do you make it?
There are two ways I’ve made milk kefir, and I’ll give detailed directions below in the recipe printout. The ways I have made it are:
With milk kefir grains
Kefir grains are little living organisms that look like tiny little opaque beads. They usually come dehydrated (I’ve used this brand before) and you hydrate them in milk or water.
To use them for milk kefir, just place them in milk, let it ferment, and then drain them out and make another batch! They do need to be kept wet in milk so you kind of have to do this continuously. If you don’t use or drink a ton, just make a couple of cups at a time.
With existing kefir using this dehydrated milk kefir starter powder
This is my favorite way to do it because I think it’s easiest, and it’s a better way to make kefir at your own pace.
You take this dehydrated milk kefir starter powder and mix it into milk (note – I have only tried this one brand). You let it ferment, and then place it directly in the fridge. No straining and saving kefir grains.
When you need more kefir, you just need at least 1/4 cup of the original kefir per 4 cups of milk to make more! You mix the old kefir in with the milk and in about 12-18 hours, you’ve got more! Isn’t that easy??
Note – you don’t just want to buy store-bought kefir and try to make kefir with it. There’s a chance it will work, but there’s a greater chance it won’t and you’ll wind up with rancid, wasted milk.
What do you do with it besides drink it?
I actually don’t usually drink it straight all that frequently! My favorite thing to do with it is to make probiotic-rich smoothies instead of adding yogurt or milk/non-dairy milk. It’s CRAZY good because of the thickness and tart flavor. I use plain kefir for this.
I also think that kefir makes the best overnight oats. Here’s my recipe! I’m telling you your mind will be blown! I’m working on more recipes to use it up in waffles, pancakes, muffins, etc – but I’m dying to try this kefir cheese!
Come over to Instagram and tag me when you try this!
PrintHow to Make Milk Kefir | From Existing Kefir or With Kefir Grains
Learn how to make milk kefir at home! Depending on the kefir grains you use, you can make it with kefir grains, or from existing milk kefir. It’s so easy.
Ingredients
From existing milk kefir (I prefer this):
- 1/4 cup milk kefir made with this starter culture packet
- 1–4 cups whole milk (you can use 2% or nonfat but I like whole)
- glass jar (that fits the amount of kefir you’re making)
- coffee filter (or doubled up cheesecloth)
- rubber band
- wooden spoon
From milk kefir grains:
- 1 tsp. hydrated milk kefir grains (I’ve used this brand with success, but the grains come dried. See below)
- 1 cup whole milk (you can use 2% or nonfat but I like whole)
- glass jar (that fits the amount of kefir you’re making)
- coffee filter (or doubled up cheesecloth)
- rubber band
- wooden spoon
Instructions
From existing milk kefir (I prefer this):
- Follow the directions on the package of milk kefir starter culture grains. You’ll just be dumping the culture contents into 4 cups of milk and letting it thicken. For me, this took 24 hours the first time. After the milk thickens, you’ll have kefir you can consume and make more kefir with. Store this kefir in the fridge until you’re ready to make more.
- When you need more kefir, take 1/4 cup of the existing kefir (always save some from previous batches) and pour it into a clean, glass jar.
- Add the desired amount of milk and mix with a wooden spoon.
- Cover the jar with the coffee filter and secure with a rubber band.
- Let this ferment and thicken in a cozy, dry place (I choose the corner next to my stove because it’s warmer) for 12-18 hours. When it’s thick, it’s done.
- Place a lid on the kefir and store it in the fridge for a week or so. Always remember to save at least 1/4 of the batch for the next one.
From milk kefir grains:
- You’ll first need to hydrate your kefir grains if you’re using dried. Follow the directions on the package you’re using, or pour the kefir grains into a glass jar and add a cup of milk. Cover with a coffee filter and secure with a rubber band. After 3-7 days, they’ll be hydrated.
- When you have hydrated grains and are ready to make kefir, strain the kefir grains out of the milk they were hydrated in and place them in a clean, glass jar.
- Add the milk and mix with a wooden spoon.
- Cover the jar with the coffee filter and secure with a rubber band.
- Let this ferment and thicken in a cozy, dry place (I choose the corner next to my stove because it’s warmer) for 12-18 hours. When it’s thick, it’s done.
- Strain out the kefir grains and repeat steps 2-5 again. Place a lid on the finished kefir and store it in the fridge for a week or so. As you can see, with this method, you’ll always be fermenting kefir because the grains need to stay hydrated.
Notes
- You don’t just want to buy store-bought kefir and try to make kefir with it. There’s a chance it will work, but there’s a greater chance it won’t and you’ll wind up with rancid, wasted milk.
Ma Eloisa Ramirez says
Can you use milk to ferment water kefir grains ?
Miss AK says
I don’t believe you can, but don’t quote me on that! Haven’t tried!
Norm Ness says
You say, “From existing milk kefir (I prefer this):Always remember to save at least 1/4 of the batch for the next one.”
How often can you keep doing this?
Norm Ness says
I don’t really understand you…first u say your favourite way is to start with the POWDER, but your recipes say to use the GRAINS!?!?!?!
Peggy Hunt says
I bought dried grains over two weeks ago, been changing the grains in 1/2 cup of milk everyday, but the milk hasn’t thickened at all. Still smells and looks ago, but is still just grains in milk, HELP!