Description
This homemade milk kefir recipe guides you through the simple fermentation process using live kefir grains and whole milk, resulting in a probiotic-rich, creamy fermented drink perfect for gut health. With minimal equipment and a natural fermentation technique, you can create fresh kefir at home to store and enjoy chilled over two weeks.
Ingredients
Scale
Ingredients
- 1 tablespoon live kefir grains
- 4 cups whole milk
Instructions
- Prepare Equipment: Clean a large glass jug with at least 5 cup capacity, a non-metal slotted spoon, a jar for storing finished kefir, a wide non-metal bowl, and a fine mesh non-metal colander thoroughly with regular soap. Avoid antimicrobial soaps to protect the cultures.
- Add Ingredients: Place 1 tablespoon of live kefir grains into the large glass jug, then pour in 4 cups of whole milk. Cover the jug with a few layers of paper towels or paper coffee filters and secure with a rubber band to keep out dust and insects while allowing air circulation.
- Ferment: Set the covered jug in a warm, dark spot between 65-85°F (18-29°C) for about 24 hours. The kefir is ready when it thickens slightly and develops a fermented aroma. If separation into yellowish whey occurs, reduce fermentation time or increase milk volume next batch.
- Strain Kefir: Place a wide non-metal bowl under a fine mesh non-metal colander. Pour the fermented kefir into the colander and gently stir with a plastic or wooden spoon to pass kefir through. The grains remain on top for reuse.
- Reuse Grains: Rinse the glass jug used for fermentation, return the kefir grains to it, add 4 cups of milk to start a new batch, and repeat the process.
- Store Finished Kefir: Transfer the strained kefir collected in the bowl to a sealable jar and refrigerate. It can be kept fresh for around 2 weeks.
Notes
- Use non-metal utensils and containers during fermentation to avoid damaging the kefir grains.
- Maintain a consistent fermentation temperature between 65-85°F (18-29°C) for best results.
- If kefir separates too much or tastes too sour, shorten the fermentation time.
- Kefir grains can last indefinitely with proper care and repeated feeding.
- You can use different types of milk such as cow, goat, or sheep milk, but whole milk provides the creamiest texture.
- Consume or refrigerate kefir promptly after fermentation to stop further souring.
- Prep Time: 10 minutes
- Cook Time: 24 hours
- Category: Beverage
- Method: No-Cook
- Cuisine: International
Keywords: milk kefir, homemade kefir, fermented milk, probiotic drink, kefir grains, gut health, fermented beverage
