How to Make Milk Kefir
Hi Sweet Friends,
When it comes to cultured dairy, milk kefir is one of my favorite. I even like it better than yogurt. It’s tangy and fizzy…and well, just downright delicious. And thanks to that fizz, it has been coined the champagne of milk!! So not only does it tickle your tongue, it tickles your belly too…it’s teaming with probiotics for good gut health. And the best thing about milk kefir? It’s easy to make.
No heat required
Unlike yogurt, when it comes to making milk kefir, you do not need to heat the milk. Put the kefir grains in a jar (about a tablespoons worth), pour milk over them, put a lid on the jar, and place the jar in a warm spot on your counter. Leave the jar undisturbed for about 12 hours…and voila! Milk kefir. It couldn’t be easier.
And all that’s left is to enjoy
Strain out the grains from the jar in which you have cultured the milk kefir and enjoy. You can certainly drink it room temperature but I like it best after it has been refrigerated for a bit. And what do you do next with the kefir grains? Put them back in the jar, pour milk over them, and start the process all over again.
But where do I get the kefir grains?
Sourcing kefir grains is easy. You may have a friend who has some extra and will share a few with you. (They multiply quite quickly!) If your neighbor doesn’t have any available, you can buy them online. Cultures for Health sells them in a dehydrated form. When they arrive, you just need to rehydrate them, which takes a day or two and then you can start making kefir.
Be sure to watch the YouTube video as I walk you through the step-by-step process of making milk kefir.
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You can print the recipe below.
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Below is a link to Amazon.com where you can purchase the Cultures for Health kefir grains:
|Milk Kefir Grains|
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