How to make milk kefir Archives - Make Healthier Choices

Milk Kefir Myths

There’s lots of misinformation on the internet–especially when it comes to milk kefir and other ferments. I watched a great video not too long ago that explained exactly how to make milk kefir. There were lots of people commenting that the instructions were wrong. This person had been making milk kefir for years, hadn’t killed the grains, and had successfully made kefir. So how wrong could those instructions have been? The only thing I disagreed with in their video, was the use of a colander to strain out the grains instead of a metal, fine-mesh strainer.

Many people use a plastic colander to strain their grains when the kefir is finished because they’ve been misinformed (as I was) about using metal with kefir grains. Using a plastic mesh strainer might be okay for water kefir, but is impossible for milk kefir; it takes forever for the kefir to strain through. Using a colander with big holes allows the babies to slip through and yes, you’re eating/drinking your babies. If you use a metal, fine-mesh strainer, you can rinse the strainer and see the small babies left behind. Yes, those are the babies you are eating since they’re slipping through the holes. Using a metal fine-mesh strainer makes it easy to save those small babies so you can let them grow, dry them for later, or give them to a friend.

Stainless Steel Is Okay To Use

Milk Kefir Baby Grains (SCOBY – Symbiotic Colony of Bacteria and Yeast)

Now you’re saying, “you can’t use metal with kefir grains.” Sorry. You’re wrong. Stainless steel is fine. Do not use any other metal and make certain the metal you’re using is, in fact, stainless steel. I’ve been using stainless steel for years and never had a problem. I personally wouldn’t store kefir or the grains in metal or even plastic–I always use glass. And yes, it’s perfectly fine to use a stainless-steel spoon to transfer the grains. If you feel better using a plastic colander, at least line it with a fine mesh cheesecloth like this one so you don’t eat/drink your babies:

If using pasteurized milk, there’s nothing special to do when you receive your grains other than if they’re dried, they need to be re-hydrated (activated). Follow the instructions that came with your grains. If using raw milk, they must be transitioned. Raw milk contains bacteria that the kefir grains need to get used to.

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I don’t ever rinse my kefir grains unless they’ve been sitting in the refrigerator for an extended period, because rinsing can weaken them. The only other time is after I strain my kefir, I rinse the bottle and strainer to find the babies. You’ll know if your grains need a rinse. They can go right from milk kefir into the new milk. NEVER rinse kefir grains with chlorinated or fluoridated water, as these chemicals can damage them.Chlorine’s job in the water is to kill bacteria, so you can imagine, it would also kill the good bacteria in the grains.

They’re Really Not Grains

Remember that the Grain in Kefir Grain doesn’t really mean grain; it is a SCOBY – a Symbiotic Colony of Bacteria and Yeast. They are living organisms and it’s important to take good care of them. Keeping them alive can sometimes be a challenege, especially if a vacation is in the schedule. I keep mine, tightly covered, in fresh, raw milk in a glass jar in the refrigerator for about two weeks. They’ve gone a bit longer and survived, but I try to give them new milk every two weeks.

Kefir grains actually look more like cauliflour than they do a grain:

Milk Kefir Grains (SCOBY – Symbiotic Colony of Bacteria and Yeast)

Learn how to make Milk Kefir.

Here’s a short how-to video:

Milk kefir is one of the quickest and easiest ferments to make and it contains a high quantity of beneficial bacteria. There’s nothing special to chop, steep, heat up, or cool down. Place milk and kefir grains into a glass jar, cover with breathable fabric, and wait. Strain to remove grains, chill, and drink. It’s that easy!

Milk Kefir

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Milk kefir is a great way to populate the gut with good bacteria - also known as "probiotics." Goat's milk is the healthiest option, since it's closest to human milk.

Author: Recipe Renegade

Ingredients

2 Quarts Milk
1 Teaspoon Kefir Grains

Instructions

Place milk in glass jar.
Add Kefir grains.
Cover with paper towel, coffee filter or dish towel (breathable fabric) and secure with rubber band or string.
Let sit at room temperature for about 24 hours.
Check to see if it's done fermenting by slightly tilting. If milk pulls away from sides in a solid mass, it's ready to strain.
When finished, strain to remove kefir grains.
Store finished kefir in glass jar in refrigerator (or it will continue to ferment).
Re-use grains to make another batch of kefir or store them in glass jar in refrigerator in fresh milk for one week.

Milk will ferment more quickly in warmer temperatures and more slowly in cooler temperatures. In the summer, my goat milk ferments in about 22 hours and cow’s milk takes about 24 to 36, while in the winter it can take a couple of days.

Never use ultra-high pasteurized milk. I use raw cow’s milk or raw goat’s milk, but I’ll be honest-I don’t love the taste, especially when I use goat’s milk. I add maple syrup or hide it in a smoothie to make it palatable. If I use it in a smoothie, I add it last and mix it in on the slowest speed so that I’m not disturbing the bacteria.

Check to see if milk is adequately fermented by slightly tipping the bottle. If it separates from the side in a solid mass that’s similar to yogurt, it is done. Once the milk is fermented, strain using only a stainless-steel, mesh strainer (don’t believe those rumors that you can’t use metal, but make certain it’s stainless) to remove grains. Store finished kefir in glass jar in refrigerator and use grains to make another batch of kefir. If the grains won’t be immediately used again to make another batch, store them in fresh milk in a tightly-covered glass jar in refrigerator for up to a week. (I’ve been able to store mine for up to about two weeks. Keep in mind that not changing the milk sooner risks losing the grains.)

If the milk ferments for too long, it will separate into curds and whey. If you’re not familiar with whey, this is what it looks like – it’s the “watery” looking liquid:

The kefir won’t be ruined if it goes that far–just strain as quickly as possible and shake before drinking.

Supplies I use for fermenting and straining:

Page 2 Please Don’t Eat Your Babies! Click here for lots more info about Milk Kefir (continued)

Short how-to video: