How to make Milk Kefir | Healthy & Delicious

Milk Kefir is a fermented drink. It has a delightful flavor and is thick and creamy! I learned how to make milk kefir a few months ago and we have been enjoying this healthy drink every day in our smoothies!

I’m sure we have all heard about probiotics and gut health. The simple explanation is that you need a lot of good bacteria in your gut to have optimal immunity.

Milk Kefir is made by pouring milk over kefir grains. These grains can be purchased online and will come to you alive and ready to be fed.

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The first batch I purchased did not seem to work.

So, instead of giving up, I decided to try another batch from a different seller and these have been absolutely amazing! The kefir is thick and creamy and delicious!

You may be wondering what to do with milk kefir. Well, there are several different uses for kefir.

You can make smoothies (we have one every single day), you can use it in your baked goods, you can drink it straight, or you can make kefir cheese!

I make a half gallon a day and if we start getting too much in the fridge, I will put my grains to rest in the fridge until I need another batch.

This makes it very easy to manage and also makes it possible to go on vacation and not have to worry about your grains.

What you need to get started with Milk Kefir:

Live Kefir grains
Milk
Mason jars
Nylon strainer

There are a few resources for obtaining the kefir grains. I personally ordered my kefir grains on Amazon. However, you can order from Etsy, Cultures for Health, and others.

Once you receive your grains, you will need to promptly get them into some milk. The first batch will need to be discarded as the grains come back to life.

For the grains I purchased, it was directed to put the grains in a mason jar and cover with 2 cups of milk and put a loose lid on. Allow it to sit at room temperature for 36 hours.

Strain the grains out and discard that batch of milk.

Repeat the process and strain the grains again, however, this time your milk kefir will be ready to consume. Place in the fridge after straining.

You will notice with every batch or two, your grains start multiplying. When this happens you can do one of two things. You can increase the amount of milk you are fermenting, or you can take some grains out before starting a new batch.

When you want to take a break from making kefir, simply put your grains in 2 cups of milk and place in the fridge.

Discard that batch before starting a new batch when you are ready.

How we use our kefir:

We make milk kefir smoothies every single day. This is how we consume the most amount. I like to put 1 cup of kefir in my blender.
Add a splash of vanilla, honey, and a spoonful of coconut. We like frozen fruit, so, I will add about 1/4 cup of either frozen berries or pineapple. Blend well and enjoy!
Kefir Cheese. When you have a bunch of kefir in the fridge and you’re wondering how to use a lot at one time, consider straining it and making kefir cheese.
It’s so delicious and has many uses in the kitchen.
Place a colander over a large bowl. Line the colander with a tea towel or fine cheesecloth.
Pour the strained milk kefir over the tea towel or cheesecloth. Allow to drain for several hours or until it stops dripping whey.
Add salt and herbs, or, just use as it. I like adding it plain to my morning yogurt. It’s so delicious!