Milk Kefir is a probiotic drink, made of fermented milk, and it can be made kefir grains or a kefir starter culture. Kefir originated from parts of Eastern Europe and Southwest Asia, and it is incredible incredibly beneficial for digestion and gut health.
Milk Kefir is very easy to make, and it is also a delicious, probiotic-rich, versatile beverage your whole family can enjoy, and at the same time, receive the nutrition and health benefits that Milk Kefir provides.
- 1-2 tsp. live Kefir grains or powdered kefir starter culture.
- 2 liters of milk (any kind).
- 1/2 gallon glass jar.
- A cotton cloth and rubber band to cover jar.
- A non-metal stirring utensil.
- A non-metal strainer.
- Place the milk and the kefir grains in the glass jar, and gently stir in the kefir grains.
- Cover the jar with the cheesecloth, and secure it with a rubber band.
- Let it sit in a warm spot, 68°-85°F, to ferment.
- Check in 24 hours, or until milk is slightly thickened and aroma is pleasant.
- After fermentation is done, strain the milk into another container (plastic or glass, since kefir reacts in contact with metal).
- Gently stir the grains in the strainer, with a plastic spoon or spatula, to separate from the milk.
- Start a second fermentation (optional) or follow the next steps.
- Place the grains in another container with milk, to make another batch, or
- Store the grains in a small glass container with milk, and refrigerate. It will not ferment in cold temperatures, and will be ready to use anytime, to start another batch of kefir.
- A second fermentation is done for the additional bacterial content, reduce lactose content, or simply for the improvement in flavor.
- Just add you favorite fruit, flavor, or spices.
- let it sit in a warm spot, 68°-85°F, to ferment for another 24 hrs.