It’s like yogurt, yet so far from it. Milk kefir provides different cultures (and more of them!) and has a distinctly different consistency. In fact, some call it the “drinkable yogurt,” because it’s much thinner. But like yogurt, milk kefir can be used to make a smoothie, a bowl of ice cream or even a loaf of banana bread.
To make your own milk kefir, you’ll need milk kefir grains. The milk kefir grains aren’t really grains at all – no gluten, here! But the combo of bacteria and yeast creates a gelatinous mass that resembles grains. If you’d rather not maintain the milk kefir grains (hint: they require daily feedings), you can use this easy-peasy powdered starter culture.
How long will it take?
- Total fermentation time: 12 - 16 hours
- Active, hands-on time: about 5 - 10 minutes
What will I need to get started?
- 1 packet powdered kefir starter culture
- Quart-size glass jar (or another large container)
- 1-quart dairy milk (pasteurized is best; avoid ultra-pasteurized), coconut milk, coconut water or fruit juice
- Thermometer
- Coffee filter or tight-weave cloth
- Rubber band
How does this work?
Make kefir:
- Pour milk, coconut milk, coconut water or fruit juice into glass jar
- Note: if using a refrigerated liquid, heat to 70 – 75 degrees F
- Add 1 packet kefir starter culture and stir gently until culture is fully dissolved
- Cover container with a coffee filter and secure with a rubber band
- Place in a warm spot, about 72 – 74 degrees F, for 12 – 16 hours
- Cover finished kefir with a tight lid and store in refrigerator
Reculturing the kefir:
- Pour 1-quart milk, coconut milk, coconut water or fruit juice in a large glass or plastic container
- Note: if using a refrigerated liquid, heat to 70 – 75 degrees F
- Add ¼ cup prepared kefir from the previous batch and stir gently
- Cover container with coffee filter and secure with a rubber band
- Place in warm spot, about 72 – 74 degrees F, for 12 – 16 hours
- Cover finished kefir with a tight lid and store in refrigerator
- You can repeat this process up to 7 times, depending on the freshness of the kefir and the hygienic practices used to make each batch.
- A homemade probiotic-rich drink without the grains to maintain
