How to Make the Sweetest Homemade Milk Kefir!
Drinking Kefir changed my life I am sure it will change yours.
Kefir is one of the highest probiotic foods you can eat and homemade kefir outranks any store-bought variety. You can make your own kefir at home; making kefir is surprisingly simple!
Kefir is a great source of probiotics with over 37 billion bacteria per 100 ml. Kefir is a great source of vitamins such as A, B1, B2, B3, B6, B9 (folic acid), B12, vitamin C, D, E, and K2. The complete proteins in kefir are already partially digested and minerals such as calcium, iron, phosphorus, magnesium, copper, zinc, and many more of other unique compounds that can greatly contribute to your overall health and wellbeing.
Kefir was used to treat stomach ulcers, gastric illnesses, chronic enteritis, bronchitis and pneumonia.
A daily dose of kefir is recommended for its full benefits to take effect. You’ll be pleasantly surprised by its effectiveness. A single tablespoon (15 ml) a day yields 5 billion beneficial bacteria.
Kefir easily digests. The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, and creates a healthier digestive system. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system, a healthy nervous system, builds bone density, fights allergies, improves lactose digestion, and benefits the body in many more ways.
Kefir grains require a steady diet of fresh milk and regular straining to survive. Use a glass container for fermenting and storing your kefir. Put a breathable cover for the jar such as paper coffee filter a tight-weave towel or paper towel and secure the cover to the jar with a rubber band. Because of the acidity, do not ferment or store kefir in plastic and metal otherwise the plastic or metal might erode and get into your kefir. Strain kefir with a stainless steel or plastic strainer that has small holes. Use mammal (cow, goat …) milk with full or low fat. Milk kefir grains will die if you use soy milk or almond milk. From my experience, whole fat milk makes the best kefir, although it will still work with low-fat milk. Fresh milk makes the greatest tasting and healthiest kefir. UHT milk (Ultra-High-Temperature Pasteurization) may work temporarily but won’t work over the long-term as the grains will become unhealthy or might die. Kefir can’t be made by powdered milk.
For approximately 2 tablespoons of grains, add 1 ½ cups of milk. Your grains will reproduce and grow over time. As they do, you will need to either increase the milk or remove some of the grains (which you can eat, blend into smoothies, share with friends, or feed to your pets).
Keep the kefir at room temperature for faster fermentation (24 Hours in 65F or 85F) then put it into the refrigerator to slow down the fermentation. Fermentation will depend on your climate and the season as well as your personal tastes. The longer it ferments, the sourer it will become, but the number of probiotics in the kefir will also increase. You can mix it with juice and frozen fruit to make a smoothie. Store kefir in the refrigerator. Rinse grains with milk or with clean, non-chlorinated, cold water. Do not use tap water, as the chlorine kills the grains. Put the grains in a glass container, add milk. If you don’t, your kefir grains will starve and die. Wash the glass container between fermentation cycles and rinse it well. I have a strainer only for straining kefir and a sponge only for washing the strainer and spoon. Sometimes I use a paper towel instead of a sponge. I believe the key to having healthy grains is to make sure they are not contaminated.
You may want to temporarily stop making kefir because you are travelling or you have too much kefir stored that you need to drink before making more. Strain the grains, rinse them well and add fresh milk. Now you can refrigerate it for six weeks. If you need to keep it for more than six weeks, up to six months, or you want to mail it to someone, the grains must be dehydrated. Rinse the grains thoroughly with chlorine-free water, layout on a clean towel or paper towel. Cover them loosely with a paper towel (to keep dust off) for about 5 days or until they become hard and yellowish. Store dehydrated grains in the freezer. To rehydrate the grains, use pasteurized cow or goat milk. If you would like to make raw milk kefir, make sure the grains are fully rehydrated before slowly transitioning the grains to raw milk. If the kefir smells and tastes unpleasant, strain the grains, discard the kefir, wash the grains well and start over again.
Grains are contaminated if they are black, red, orange, pink or green. Yellow or white grains are normal. If it smells, you probably need to get some new kefir grains.
Instructions are from personal experience. You can add your own tips below
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Last update 2023-08-07. Price and product availability may change.