What Is Milk Kefir And Why You Should Make Your Own

Hey y’all, today I’m going to tell you what kefir is and why I think you should make your own. There are so many different and amazing benefits to drinking milk kefir, it’s one you want to add to your natural practices.

I started making kefir a few months ago because I did not want to constantly go to the store to buy some – that can get expensive! So, I did my research, purchased my grains, and I am now thriving with my homemade kefir. When you start the process, it can seem very daunting. News flash! It’s not quite as difficult as people make it out to be. Once you have the tools that you need, milk and grains, it’s so simple. Although everyone does things in their own way, I will show you below my noncomplicated milk kefir routine.

While there are many ways to ferment many different things such as sourdough, kombucha, veggies, etc. I have found that fermenting milk in kefir grains is my new favorite at the moment. I love having the beneficial bacteria and live cultures right in my own home that I can drink daily.

Watch my video on how I feed my grains:

What are kefir grains?

Kefir grains are a combination of bacteria and yeast, the living symbiotic colonies that convert milk into amazing probiotics that are milk kefir grains. These grains are small, white grains that contain billions of microorganisms that transform milk into milk kefir. The word kefir got its name from the Turkish word “keyif”, it refers to a good feeling after eating it.

While no one knows exactly when the milk kefir grains first came to be, many opinions say from hundreds to perhaps even thousands of years ago. Although, what is known about the kefir grains is they originated from the Northern Caucasus Mountains, where they had evolved after a very long time of being in fermented milk in animal skins. These were formed by chance and no one has ever succeded in artificially recreating kefir grains. It feeds off of cow’s milk and goes through a fermentation process at room temperature.

There are two types of kefir grains, milk kefir and water kefir. Today, we’re focusing on kefir grains and it’s active cultures. If you’d like a dairy-free alternative, you can use water kefir grains with coconut water, coconut milk, or other types of sweet liquids.

Milk kefir benefits

Milk kefir is a wonderful fermented drink, basically a drinkable yogurt. but with way more probiotics. It is one of the most amazing probiotic foods you can have, I absolutely love having this fermented milk drink around. So, there are quite a few health benefits of kefir. Below, I have compiled a mild list to get you started knowing all the beneficial effects of this powerhouse probiotic drink.

As you can read here on healthlinecom, they state these 9 evidence-based benefits of kefir.

It’s high in nutrients and vitamins.

It has antibacterial properties.

It can lower the risk of osteoporosis and improve your bone health.

It can help your gut health. – especially for those of us with lactose intolerance, irritable bowel syndrome, or other digestive issues.

It may improve asthma and allergy symptoms.

It can help your immune system.

So, what will you need to make your kefir at home?

Milk

While you can buy your milk kefir in stores, I prefer to make my own kefir milk at home with fresh milk. While you can use any type of milk from any animal, skim milk is not recommended. I use raw cow milk but you can use goat’s milk, or milk from the store (whole milk, 2%, or 1%).

Milk kefir grains

You can ask around on Facebook and see if anyone is willing to share grains or you can purchase off of Etsy.

Clean jar

It’s important to start with a clean glass jar for your kefir grains so they won’t be tainted.

Wooden spoon

Also, it’s important to use a wooden spoon or a plastic spoon when handling kefir. Kefir and other fermentations don’t do that well with some types of metal utensils and containers. It’s best to be safe with glass, wood, or stainless steel.

Fine mesh strainer

I use this fine mesh non-metal strainer from Amazon, it works like a charm! I use it for my kefir and only my kefir so I know it’s not tainted with anything else.

How to make milk kefir with your grains (my process)

So, when you have all of your utensils, milk, and grains together, it’s time to get started making your fermented beverage. Now, the ratio of kefir grains to milk is 1:1. If you have one teaspoon of kefir grains, then feed them one cup of milk. If you have half a teaspoon, then half a cup, etc. I started with half a teaspoon and my grains multiplied into 2-3 tablespoons.

All you need to do is place your grains in your clean jar and cover them with milk using the 1:1 ratio.

Then, place a coffee filter and a rubber band over the jar (I made some sourdough starter covers and they also work perfectly for kefir grains).

Place it on the counter to ferment for 24 hours.

After 24 hours, strain your grains with your fine mesh strainer

Lightly stir the grains around in the strainer to get all of the good bacteria out of the grains. Once you’ve strained, repeat the first steps and continue daily.

straining grains in strainer with wooden spoon

Strain your kefir milk into a bowl or jar that you would like to keep your kefir in.

Place your now freshly made milk kefir in the fridge for up to 3 weeks with an airtight lid.

Congrats! You’ve made your fermented milk product with so many potential health benefits right in your own home.

How to maintain the kefir grains

So, if your kefir grains are multiplying, you’ll need to increase your milk as they grow. I try to keep my grains at around one tablespoon and not let them exceed unless I’m selling or giving them away. If they do exceed the amount I need, I will either give them to a friend who wants to try or freeze them.

Tip if you need a kefir break

If you’re going on a trip or you need to take a break from daily feeding your kefir grains, it’s so simple! What I do is feed the grains, let them ferment, and place them in the fridge. You will need to cover them with a tight lid if you are placing them in the fridge. They will last up to a month in the fridge, just place them on the door where it isn’t as cold.

If you have an abundance of kefir milk, you can use it in any recipe that calls for buttermilk. I had an overabundance of milk and I made these delicious kefir biscuits! So good. I also enjoy putting them into smoothies and pancakes.

So, as you can see, making your own kefir is so good for you and it’s so easy. The kefir cultures give off healthy bacteria and it’s so amazing for your overall health. I love how versatile it is and all the ways you can use it. Will you make your own milk kefir at home? Let me know in the comments below!

Thanks for stoppin’ by y’all.