Making Milk Kefir

Originally posted on 18 June 2015

Milk kefir (pronounced kuh-feer) is my favorite thing.

For two stand-out reasons, I have come to love making & consuming kefir above all other dairy ferments. Please excuse my gushing:

1. If yogurt is good for your gut and an easy-to-digest form of milk, kefir is all that times a million! While yogurt typically has a couple strains of bacteria, traditionally made kefir is home to dozens of different strains of beneficial bacteria AND yeast. These bacteria and yeast digest the lactose in milk, making the nutrients more available and easier to digest (even many lactose-intolerant people can digest kefir!) then they populate your gut, helping you digest all your other food more effectively. Kefir (and other ferments) have been used by many to heal acid reflux and other digestive issues. If you're looking to maximize health benefits, kefir is for you!

2. Fermenting time excluded, making kefir literally takes two minutes. Not only that but, unlike every other dairy ferment I've come upon, kefir incubates at room temperature, so you don't need to buy a yogurt-making contraption or fuss with coolers and hot water baths and wool blankets and whatnot.

Bonus: I find that having a never-ending supply of kefir in the house gets me eating better in a multitude of ways. Kefir can be used in place of milk, yogurt or buttermilk in any recipe. If you're making a grain-based recipe with kefir (pancakes, muffins, oatmeal, rice, etc...) letting the grains soak and ferment overnight with the kefir and other liquids in the recipe, it makes your pancakes easier to digest and better for you. Guilt-free pancakes, people! It's like a dream come true. I could go on, but I digress. For more information, check out the Weston A. Price Foundation and/or Nourishing Traditions by Sally Fallon.

For more kefir resources, recipes and musings from Revival, visit our kefir resource page.

Moving on...

what is kefir?

Kefir is a tradition that hails from the Caucasus mountains. Kefir is made using a mother culture, called "kefir grains". Kefir grains are little knobby, gelatinous globs of bacteria and yeast that look a bit like cauliflower. To make kefir, you must first obtain grains. Live kefir grains and kefir making kits can be purchased in our online shop.

It is typically made with cow, goat or sheep milk, though these days lots of people are using non-dairy milks as well (returning the grains to a dairy milk every couple batches to keep them strong & healthy). It can be made with raw or pasteurized milk, but not with ultra-pasteurized milk. 

what you'll need

milk

1 - 2 tsp. kefir grains per quart of milk

mason jar with cloth covering

mesh strainer

1. Place milk and grains in a jar. Cover with a cloth and set aside.

2. For best results, shake contents occasionally to promote an evenly fermented product.

3. When the milk has thickened to the consistency of a drinkable yogurt (approx. 24 hours) strain to remove grains and refrigerate.

If the milk separates, it has over-developed. To slow down brew time, add more milk to the same quantity of grains or place in a cooler spot (and vice-versa). As long as it doesn't smell rancid, kefir that has separated is still useable, just give it a shake!

4. To keep grains healthy, repeat continuously.

Need a break? Put grains in fresh milk and store in the refrigerator for up to 2 months. 

Now go drink a kefir smoothie & feel good!

Do you have a favorite recipe that uses kefir? Share in the comments or hit us up on social media!