Milk Kefir is a fermented drink made with kefir “grains” (a natural yeast/bacterial fermentation starter). You can get this grains from someone that already makes milk kefir, just search online for lists of people keen to share some grains in your city.
There is also an industrial starter that you can use to make a few batches, but different of the grains, this option doesn’t last forever. So, I would forget about this one.
I love to make my own Milk Kefir at home. I have a plain cup every day, simple, nutritious and delicious :D. However, you can have it with anything, such as fruit, nuts or add to smoothies. Use your creativity!
Today’s video is all about how to make this goodness. Forget all mystery behind preparing Milk Kefir and learn how simple is to make some using the fresh grains. It’s extremely good for your body!
Ah! In case you are asking yourself if milk kefir is low carb, I couldn’t find any trustful source saying it, whereas is common sense to say that the bacteria eats all the sugar in the milk during fermentation (fermenting longer is better for this), which leaves the drink almost without any sugar.
- 1 ½ cups of full-fat milk
- 25g of milk Kefir grains
- In a clean large jar add the milk. This jar needs to be larger than the amount of milk you will use as the fermentation process will increase the volume of the liquid inside the jar.
- Next, add the milk Kefir grains and stir gently.
- Cover the jar with a cheesecloth or a paper towel. You need to let it breath.
- Let it rest at room temperature for 24 hours. Stir every 8 or 12 hours to help fermentation.
- 24 hours later, stir the mixture again, then using a plastic or stainless steel sieve, drain the content to separate the kefir grains from the liquid-kefir.
- It’s done! You can have it straight away or, pour the liquid kefir in a sealed jar and keep it always refrigerated. About the grains, add them in another clean jar with fresh milk to make your next batch.
- Always use plastic or stainless steel utensils to stir the grains in the milk.
- Always use a glass jar to make and store your milk Kefir.
- Remember to increase the amount of milk by 25% after every other batch as the grains will multiply (boy, they are very fast doing it!).
- In case you need a break from making your milk Kefir, add the grains in a small sealed jar, with fresh milk just enough to cover them, and store it in the fridge. I suggest you to replace the milk every other week and use your grains again every four weeks.
- Fermentation time may vary depending on your house temperature, so keep an eye on it and test the time according to your taste. More fermentation time means a sourer Kefir.
* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.