Prep Time: 5 minutes
Total Time: 5 minutes
Homemade Milk Kefir is tangy as yogurt, thick and creamy as a smoothie and full of good-for-you probiotics. Drink kefir straight-up, added to smoothies, or use it in place of yogurt/buttermilk/milk when baking cakes, muffins or pancakes.
- 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.