Milk kefir is tangy as yogurt, thick and creamy as a smoothie and full of good-for-you probiotics. All the good reasons to learn how to make homemade kefir at home and skip the grocery store.
Kefir is a fermented dairy product, similar to yogurt, said to have originated from the Turkish word “Keif” which means “good feeling”.
It’s believed to have originated centuries ago from the shepherds of the Caucasus mountains.
**This post is sponsored by a2 Milk™ . All opinions, as usual, are my own.**
Why Kefir is so good?
Kefir is considered to be a super dairy food, even more than yogurt.
It contains probiotics and lots of nutrients, you can read more about them here.
Homemade Kefir VS Store-bought
Making homemade Kefir is SO much better than buying it at the grocery store, because:
a) You’re in control of the ingredients. Most commercial brands add sugar and flavourings.
When you make kefir at home, you know exactly what goes in, and you can keep it plain and simple.
b) It’s cheaper – If you like to incorporate kefir in your daily routine, you’ll find that buying kefir grains, in the long run will be loads cheaper than store-bought kefir.
Kefir Grains or Kefir Powdered Starter Culture?
For first-time users, I recommend you use kefir powder instead of grains.
Kefir grains are a bit more expensive (think of them as a small investment) and are live cultures, so you need to keep feeding them by making kefir over and over again, otherwise, they will go to waste.
Kefir powder, on the other hand, is cheaper and intended for one-time-use (although you can technically make a few batches with 1 sachet).
Perfect if you want to try homemade kefir for the first time, or you’re making kefir only occasionally.
What Milk Can You use?
Whether you use kefir grains or powder, they work best with fresh whole animal milk. Opt for cow, sheep or goat milk.
In my case, I choose all the way a2 Milk™.
This delicious cows’ milk naturally contains only the A2 protein and none of the A1 protein. Thousands of people have made the switch to a2 Milk™ and so have I!
How To Make Homemade Kefir
You don’t need any sort of special equipment to make homemade kefir.
All you need is milk, kefir grains or powder, a large mason jar and a small cotton cheesecloth (or a plastic strainer).
Avoid using metal tools in direct contact, as it’s believed to harm the kefir grains.
Start by placing the kefir grains or powder into the jar, then pour the milk in.
Cover the jar with the lid, but do not close it all the way, to allow the kefir to “breath”.
Alternatively, cover the jar with a cheesecloth and secure with a band.
Allow the kefir to sit at room temperature (ideally between 19-24 degrees) for about 24 hours.
Once the 24 hours have passed, gently stir the kefir with a wooden or plastic spoon.
It’s ok if it’s a little too thick, once strained it will reach a thinner consistency.
Using a plastic strainer or kitchen cloth*, strain the prepared mixture into another jar, to separate the grains from the ready-to-drink kefir.
*If you’re using the milk kefir powder, you don’t necessarily need to strain, and the kefir is ready to drink immediately.
I recommend storing your fresh homemade kefir in the fridge for up to 2 days.
Drink kefir straight-up, or add it to smoothies, lassi or to smoothie bowls.
If you have used the grains, once strained, transfer them immediately in a new jar and repeat the whole process to make a new batch of kefir.
Similarly, if you have used the powder and want to make a new batch of kefir, just save 60ml from the kefir you have just prepared and repeat the process.
Where To Buy Kefir Grains or Kefir Powdered Starter Culture?
The easiest way to get your hands on kefir grains is finding a friend who already has a bunch of them.
If you don’t know anyone, you can check on online local communities or local Facebook groups.
You can also buy kefir grains online, they’re easily available on the most common online market places.
Kefir powdered starter cultures come in convenient sachets and are also available online.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
- 250 ml fresh whole milk I used a2 Milk™
- 1 tbsp milk kefir grains or powder
- Start by placing the kefir grains or powder into the jar, then pour the milk in.
- Cover the jar with the lid, but do not close it all the way, to allow the kefir to “breath”. Alternatively, cover the jar with a cheesecloth and secure with a band. Allow the kefir to sit at room temperature (ideally between 19-24 degrees) for about 24 hours.
- Once the 24 hours have passed, gently stir the kefir. It's ok if it's a little too thick, once strained it will reach a thinner consistency. Using a strainer or kitchen cloth*, strain the prepared mixture into another jar, to separate the grains from the ready-to-drink kefir.
- *If you’re using the milk kefir powder, you don’t necessarily need to strain, and the kefir is ready to drink immediately.
- Store in the fridge for up to 2 days. Drink kefir straight-up, or add it to smoothies, lassi or to smoothie bowls. You can also use it in place of yogurt/buttermilk/milk when baking cakes, muffins or pancakes.
This post was originally published in June 2017 and updated with a video recipe.