This recipe for homemade kefir is deadly simple and takes very little on the labour side. It is mostly passive time you need to wait till your milk ferments.
All you need in term os ingredient are the kefir grains and milk, good fermenting jar and you are set.
Fermentation of vegetables and liquids, such milk in this case, is one of the economical and healthiest way of getting more probiotics into your diet.
Regular consumption of raw homemade kefir is one of the simplest ways of introducing probiotics to your diet and boosting your good gut bacteria count.
Kefir is one of the go to in our house, similalry to the sauerkraut.
Me and my husband usually drink a small glass of this type homemade kefir with our dinner. Although you also could add it to your morning smoothie or make fresh herb and cucumber gaspacho with it. The possibilities are endless.
When you make kefir at home it remains a raw product. It has more bacteria then yogurt and because it is not pasterised the bacteria are alive. In addition while you make it at home you have control over the souerness. You can leave it fermenting for longer to develop more tangy flavour. Or drink it very mild after day or two of fermenting.
Depending on whether you use full fat or low fat milk the kefir will be thicker or tinner. I like it thick but as they say, each to their own.
Kefir ferments quicker when it is in a warm place but not in direct light. Top of the fridge is great palce to leave it for fermetation.
Kefir ‘doesn’t like’ metal and it is IMPORTANT to use plastic of wooden tools with it.
homemade milk kefir full of probiotics
Deadly simple kefir recipe and takes very little on the labour side.
- 4 cups milk (organic whole)
- 2 tbsp kefir grains
stage one – set up
- Pour all the milk into the jar, add the kefir grains and stir all with wooden spoon.
- Cover the top of a jar with muslin cloth and secure it with the rubber band.
- Leave on the top of your fridge or your kitchen counter for two to four days, stir once a day with wooden spoon.
stage two – fermentation
- Try it after two days to check if it is sour enough for you.
The longer you leave it the more sour it will become.
- You will know if your kefir fermented when the whey starts to separate, and/or the milk will have more bubbles and thicken up.
stage three – straining & storing
- When the kefir is ready, and you are happy with how it tastes, take another jar or plastic container and place plastic strainer over it.
- Pour the kefir through it and use wooden spoon to make sure all of the kefir strains through without letting any of the kefir grains to fall into your strained liquid.
- Close the jar and keep the kefir in the fridge for up to a week.
Consume as a side for a dinner or with your smoothie.
- Gather the kefir grains into plastic or glass container and keep on the side (outside the fridge) until next use while keeping them covered and in small amount of milk.
Or set up new kefir straight away following the instructions above for the ‘stage one’.
you will also need:
- 2 one litre glass jars ((one for later to keep ready kefir in the fridge))
- 1 muslin cloth
- 1 rubber band ( for securing the muslin cloth)
- 1 wooden spoon (or plastic)
- 1 plastic strainer/sieve
- Kefir ferments quicker when it is in a warm place but not in direct light. Top of the fridge is great palce to leave it for fermetation.
- Kefir ‘doesn’t like’ metal and it is IMPORTANT to use plastic of wooden tools with it.