If you wanna know how to make milk kefir, as well as how to store it, troubleshoot it, and basically all the ins-and-outs of milk kefir, look no further. In this post I’m sharing how I make milk kefir creamy, thick, lightly tangy, and perfectly effervescent. Keep reading to learn how to add in this intriguing traditional drink as well as why you’d want to.
What Is Milk Kefir Good For?
Kefir is a terrific way to get lots of beneficial probiotics into your diet daily.
Probiotic capsules, especially the good ones, can get really expensive really fast. And whole food sources are almost always the best way to add vitamins, minerals and probiotics to your routine.
They’re usually the most bioavailable, which means you’re getting even more bang for your buck. Vitamin capsules and supplements often aren’t fully absorbed which sorta just makes for really expensive pee š No one wants that.
Of course this isn’t always the case, but kefir is also a great source of calcium, protein, potassium, B vitamins and more.
And since it’s fermented dairy, it has all the benefits of milk (especially if you’re using raw) but with much less of the potential side effects. For instance, if you’re lactose intolerant, or you’re following a protocol such as the GAPS diet.
Overall, milk kefir is great for gut health, your immune system, digestion, bone density and more.
How Milk Kefir Works
Kefir works similarly to most ferments. Beneficial bacteria and yeast symbiotically feed on the sugar in the milk and transform it into a fermented, probiotic-rich drink.
So what are kefir grains? Well for starters, not grains!
They’re basically gelatinous lumps of lactic acid bacteria and yeast, and their origins are somewhat mysterious.
Revolution Fermentation has a fascinating article on the origins of kefir grains, in which they sum up how the nomads of the North Caucasus discovered kefir:
The microorganisms in raw milk and those in the bottles would, eventually, have formed a symbiotic colony of yeast and bacteria in the form of small gelatinous grains.
Therein lies the magic of kefir grains: no one through the ages has succeeded in recreating kefir grains artificially.
revolutionfermentation.com
Once you have your hands on some of these mysterious organisms (either from an online source or someone you know), you simply add them to a jar and pour milk over them. Then just cover with a coffee filter and rubber band and stick in a warm spot. In about 24 hours you should have thick, yogurt-like kefir that you’ll then put through a fine mesh strainer, add to a bottle and refrigerate!
Full instructions and ratios can be found in the Recipe at the end of this post.
Where To Get Milk Kefir Grains
The best source is from someone you know with active, healthy grains.
Before assuming you don’t know anyone, throw the question out there on social media or ask around at church.
If that fails, there are tons of online sources.
The source I used for both my milk kefir and water kefir grains (more on water kefir in another post) is New World Ferments BUT, while my water kefir is doing phenomenally, my milk kefir grains never grew and the kefir didn’t get effervescent at all.
I was able to get some grains from a friend and have found them be the answer to those problems, so I personally recommend getting fresh kefir grains if at all possible. And yes, they can be shipped fresh!
That being said, the dehydrated ones I got at first did do fine fermenting the milk into kefir, but from my research I believe it’s the dehydrating and reviving that makes them not grow, and I assume that’s the reason for the difference in effervescence as well.
This website has live (fresh) kefir grains and lots of great info, and this Etsy seller has rave reviews. Your grains will come with instructions on how to rehydrate and get them started. You might want to discard your first batch, because it can taste a little off if you’re rehydrating. Just follow the instructions š
When Is Kefir Ready?
So this depends a little bit on preference, because the longer you let it ferment the more healthy bacteria there will be, as well as more sour tasting. It will also get thicker as it ferments.
If you’d like a more mild kefir to get you started, just look at the bottom of the jar. You should see the grains surrounded by air bubbles. There might be a bit of whey separating in that area or at the top of the milk. This usually begins to happen after about 12 hours, so keep an eye on it.
The warmer your house is, the faster this process will go. And more mature grains will also ferment faster than newly rehydrated ones.
Straining your kefir sooner rather than later could be a good idea if you’re new to kefir, as sometimes your body needs some time to adjust to the beneficial bacteria. Otherwise, you might notice some, erm, uncomfortable side effects…
If you notice a lot of yellowish liquid separated from the milk in your kefir, that’s just whey and it’s perfectly fine. That just means you let it ferment longer. Strain it as usual. It might just be more sour than one that hasn’t separated.
How Much Kefir To Drink
Dr. Axe recommends about a cup a day, but if you’re just getting started with it, I’d half that.
Again, it’s best to slowly let your body get used to it. You could even do a quarter cup at first, or just add a little to a smoothie.
You can find more ideas for using milk kefir in an upcoming post!
Related: Creamy Peanut Butter Kefir Pops and Cherry Kefir Popsicles
Can Kefir Grains Go Bad?
They can, but it’s fairly unlikely if you take care.
Some signs that you’re kefir grains might need to be thrown out are:
- Grains are pinkish
- Kefir liquid is pinkish
- There are dots of green, red, black or orange on the surface of the grains
- There is a foul odor- not just pleasantly sour
- Mold can also be pure white (not the natural color of the grains)
- Healthy grains should be yellowish white or off-white
If you start seeing any of these signs, your kefir could be contaminated and it’s best to throw them out.
It’s a good idea to have a back-up batch once your grains grow large enough to divide them.
When To Divide Kefir Grains
Remember, if you do opt for dehydrated grains, this might not be an issue for you.
You’ll want to consider dividing your grains when they’re noticeably more voluminous than they were.
Some of the grains grow in size, so you’ll have some quite large grains and some very small.
But there will also be new grains forming as well, so you’ll likely notice an increase in the total amount of grains, not just the size.
Your milk will also start fermenting faster and faster. You’ll want to divide your grains in order to keep them healthy, otherwise they can “starve”, or else you’d have to continually increase the amount of milk you’re fermenting.
If you’re happy with the amount of kefir you’re getting every day or two, and your milk is fermenting faster than you can keep up with, divide and share with a friend š
Storing Your Grains
If you’re ready to divide or you need a break, storing is easy.
For short term storage, about a month, put your grains in a small jar of milk. Cover securely with a lid (not the coffee filter you’re likely using while fermenting) and keep in the back of the fridge. Avoid any extra cold spots where they might freeze.
If you want to be extra careful, change the milk out each week.
This method is great if you need a break (like if you’re going on vacation) or you’ve divided your grains and are saving them for a friend.
You can also freeze your grains. I like this idea for keeping a back up if anything were to happen to your main batch.
Strain and rinse grains with unchlorinated water. Pat dry and coat with dried milk powder. Freeze for up to 9 months. More than that and you’ll probably have trouble reviving the grains.
You’ll most likely need to divide again before 9 months, so I’d divide off a new back-up batch and discard the old one from the freezer.
This way, your bases are always covered.
‘My Milk Kefir Is Too Watery’
If your kefir is watery, it’s most likely under-fermented.
Are you using too much milk for the amount of grains you have? The general rule is about 1 Tbsp of grains per 1 cup of milk.
Maybe you aren’t waiting long enough before trying to strain? The milk will thicken as it ferments.
Keep in mind that if your kefir is sitting in a drafty or cold spot this will slow down fermentation considerably. A warm spot is best for fermenting.
It’s also possible that you’ve over-fermented. If the whey has separated considerably, it will never re-homogenize and will have a more watery viscosity.
Is Milk Kefir Supposed To Be Fizzy?
Yes! Again, if you’ve used dehydrated grains, there’s a chance your kefir will not become fizzy. This isn’t essential, so if it doesn’t bother you, don’t worry about it.
I for one wanted mine to be effervescent. After trying a friend’s kefir, I knew I wouldn’t be satisfied with flat kefir anymore. I hadn’t even realized fizzy milk kefir was a thing until I tried hers, and I was instantly hooked.
I never thought I’d be one to drink plain kefir straight, but I crave fizzy kefir and have some every day now! My toddler loves it too š
How To Get Kefir More Fizzy
You basically need three things to get effervescent milk kefir:
- Healthy kefir grains (ones that haven’t been dehydrated is best)
- Time
- Swing top bottles (or other containers with tight-fitting lids)
We’ve already covered how you’d want to get fresh grains over dehydrated, so let’s talk about time and pressure.
In order for your kefir to become fizzy you obviously need to wait until it’s fermented, but you also don’t want to way over-ferment, either.
The sweet spot is 24 hours, maybe closer to 18 if your house is extremely warm. Just look for those air pockets, grains floating at the top, some whey separation, and/or for the milk to be like slightly jiggly, thin yogurt.
Then, once your kefir is ready, you’ll push it through a fine mesh strainer and add it to your bottles.
I highly recommend a few swing-top bottles. That’s because they are great for keeping all the air in and pressurizing the liquid inside.
Your kefir might not be fizzy as soon as you’ve strained it, but it should be after about a day in the fridge. And kefir is definitely better chilled than at room temp, anyway!
I’ve put together a recipe card with the full instructions for getting started with milk kefir. This ‘recipe’ is just a jumping off point; there isn’t an exact scientific way to do it! Some of it will come down to preference, and it’s also a very flexible process so you don’t have to worry too much about scheduling.
I hope you jump into kefir making without feeling a bit of stress. It’s a fun, intuitive hobby that produces something that can benefit your whole family.
Find the recipe card below and please let me know if you have any questions in the comments!
Milk Kefir
This simple recipe will walk you through the process of making milk kefir. While this basic recipe is everything you need make a tangy, effervescent batch of kefir, feel free to mix it up once you have the basics down. As your grains grow, you can increase the amount of milk or divide your grains and keep a back-up in the fridge or freezer.
Ingredients
- 1-2 Tbsp fresh kefir grains
- 2 cups milk (raw or non-homogenized is best, but any will work)
Instructions
- Add your grains to a glass jar that will hold 3-4 cups (I like quart jars)
- Pour 2 cups of cold milk over the grains.
- Place a coffee filter over the top of the jar and secure with a rubber band. This will allow air flow and beneficial bacteria and yeast to thrive.
- Place jar somewhere warm where it will be undisturbed, I use the top of my fridge.
- Let the jar sit for 24 hours and check for signs of fermentation: air pockets on the bottom (might look slightly gelatinous), grains gathering at the top (looks sort of like cottage cheese), whey separating (yellowish liquid), and thickening up like jiggly, slightly thin yogurt.
- Once your kefir is fermented, place a mesh strainer over a bowl. Dump the kefir into the strainer and use a wooden spoon or rubber spatula to press the thick parts of the kefir through. You'll want to occasionally scrape the bottom of the strainer from underneath as well.
- You'll know you're done when you're just left with the grains; they are more firm than the thickened kefir and have a more yellow color to them.
- No need to rinse the grains, just add them back to your jar and cover with another two cups of cold milk, and repeat! (I switch to a clean jar about every third or fourth batch.)
- Store the kefir in a swing-top bottle or another container with a tight-fitting lid that you can easily pour from, in the fridge. Kefir should become slightly fizzy after 12-24 hours in the fridge.
- See full blog post for lots more tips or if you're having any trouble. Leave any questions in the comments and I'll happily reply š Enjoy!
Notes
TO STORE or take a break from your grains:
1. Freeze for AT MOST 9 months by rinsing grains in unchlorinated water, coating with dried milk powder, and putting in an airtight container.
2. Refrigerate for up to a month by placing grains in fresh milk in a small jar. For best results, change out the milk every week. Try not to do this very often as you could damage your grains.
Dividing your grains and keeping a back up is a good idea just in case anything goes wrong with your main batch. You can divide once your grains have increased (doubled or close to it), or they're fermenting your milk faster than you can keep up with.
If you notice a foul smell (not just pleasantly sour, which is normal), red, orange, green or black spots on your grains, or your kefir is turning pink, your grains are probably contaminated.
See full blog post for more helpful info and troubleshooting.
Happy fermenting š
-Tara
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