How to Make Milk Kefir

Kefir – it’s a buzz word that’s been getting a lot of attention lately. But what’s all the hype about?

Have you jumped on the bandwagon and tried it yet?

We make it daily over here and  love it. Takes about 2.5 minutes a day and the benefits are amazing!

Kefir is actually cultured milk. Much like yogurt, it is bacteria that culture the milk and produce a sour tangy end product. Since kefir is generally thinner than yogurt, it can be made as a drink or enjoyed our favorite way – in smoothies.

Kefir is full of probiotics and beneficial bacterial strains to help support a healthy immune system and gut bacteria balance. Since antibiotics kill both HEALTHY and Bad bacteria strains, it’s important to keep probiotic foods in our daily diet. Beneficial bacteria are designed to help us fight infections, and when we kill them off…..well, we can make matters worse causing us to be more susceptible the next go round.

This quote from Kefir.net says it all.

“The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.

Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.” (source)

How To Make Milk Kefir:

You will need: kefir grains, mesh strainer and milk.

I got my grains here from Cultures for Health, but you can also get some from a friend that has some to spare! 

This is the strainer I use. {Mesh Strainer}

We use raw milk, but any whole fat milk will do as long as it is NOT ultra-pasteurized. The grains just don’t do well in that. You can even use goats milk or coconut milk!

Step 1: Put the grains in a jar with a couple of cups of milk. For 1 tablespoon of grains, 2-3 cups of milk is about what you should use. Kefir is pretty forgiving.

Top with a coffee filter or paper towel and secure with the canning ring. That’s it!

Set on the counter and wait 24 hrs then strain out the grains and enjoy. If it’s super thick, use a spoon to help it through the strainer. I refrigerate it and use it up in smoothies or add a little vanilla and honey and drink it straight. YUM!

Don’t forget to start a new batch with your grains after straining.

Here’s an awesome FAQ about kefir – http://www.culturesforhealth.com/milk-kefir-frequently-asked-questions-faq