How To Make Kefir
Learn how to make kefir using milk kefir grains. Homemade kefir is cultured, fermented milk similar in sour taste to buttermilk, only way easier to digest and rich in healthy probiotics! Using milk kefir grains as the culture helps the milk thicken and coagulate without getting too sour! Use it in smoothies, salad dressings, pancakes, and more!
Equipment
- 1 quart-sized jar
- 1 mesh strainer, (with larger holes)
- 1 coffee filter or cheesecloth, (with a rubber band or canning band to secure cover)
Ingredients
Ingredients:
- 2 Tbsp active milk kefir grains , (see notes below for dehydrated kefir grains)
- 3 1/4 cup whole milk
Instructions
Directions:
- Put two tablespoons of live and active grains into a quart-sized jar. Fill it up with cold, fresh milk, leaving a 1/4-inch headspace. Cover with a coffee filter or cheesecloth and secure with a band.
- Ferment at room temperature (68-78°F) for 24 hours or until thick. This can take up to 36 hours.
- Strain kefir grains using a strainer.
- Place the milk kefir into the fridge with a lid and keep it for up to 1 month.
- You can start another batch of milk kefir or cover the grains with some milk and refrigerate them in the glass quart-sized jar until your next batch.
Notes
Notes:
- If you are starting with dehydrated kefir grains, you will need to rehydrate them before proceeding with this recipe. Follow the instructions on the package when rehydrating.
- Strain off the milk and discard it when using the grains from the fridge.
- Kefir grains will multiply when fed fresh milk, so gift them to friends and neighbors.
Nutrition Facts
How To Make Kefir
Serving Size
1 cup
Amount per Serving
Calories
119
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
24
mg
8
%
Sodium
75
mg
3
%
Potassium
297
mg
8
%
Carbohydrates
9
g
3
%
Sugar
10
g
11
%
Protein
7
g
14
%
Vitamin A
321
IU
6
%
Calcium
244
mg
24
%
* Percent Daily Values are based on a 2000 calorie diet.
