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How to Make Milk Kefir Instructions

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Milk Kefir is the World's
Most Probiotic-Rich Food

Milk Kefir Grain Care Basics

  • Video tutorial, and simple instructions
  • by Jose Garriga Jr
  • Please share: www.KefirGuy.com


Simple, nutrient dense food, loaded with live bacteria and yeasts, B-vitamins, protein and fat. Milk kefir grains are added to milk. As they consume the lactose, they poop out probiotics and other compounds into the fantabulous drink. Yes indeed ladies and gentlemen... you are eating bacteria shit!

After about 24 hours, the grains are strained out of the liquid, and you can drink the milk that has been converted into kefir, that now contains those 50+ strains of glorious probiotics & yeasts, enzymes, B-vitamins, and more. The strained out kefir grains are used to make more batches of kefir. They can outlive us!

The grains last indefinitely as long as they are fed the proper ratios of liquid, nutrients and sugar. Plain homogenized cow's milk provide this perfectly, and you can use goat, or sheep milk as well.

Making Temperature Time Adjustments

Generally, the warmer it is, the faster kefir is made. Cold slows down activity, the longer it will take. Want to take a break from making new kefir, place jar with grains in refrigerator for up to several weeks at a time, take it out and place on counter at room temp to make kefir when ready.

Using a (general guide, not set in stone) baseline of kefir being done in 24 hours @ 72 F, add/subtract an hour per degree Fahrenheit. EG; if it is 82 F, kefir could be done in roughly 14 hours. Because it is warmer by 10 F, you reduce time by 10 hours.

If it is 62 F, kefir may take up to 34 hours to be ready for second fermentation. Fahrenheit is more accurate than Celsius with this method. Make note of time, and go by visual inspection.

Get your gear on Amazon:

  1. Kefir Fermenter Set - lid, cage, and straw
    2.
  2. Ball Half Gallon Wide-mouth Jars
    3.
  3. Organic Milk Kefir Grains
    4.
  4. Strainer/Colander
    5.
  5. Wire Whisk
    6.


TIPS / NUANCES / PITFALLS

  • Commercial milk kefir sucks. This is superior by far, with over 50 strains and 1,000,000,000,000 (trillion) active microbiota per prepared cup.

  • DO NOT use UHT or Ultra-Pasteurized milk. A certain amount of live bacteria is needed to be present in milk which serves as food for kefir culture. UHT (ultra-high heat) kills most of this, hence the longer shelf life, so it is not good for making milk kefir.

  • DO NOT USE non-dairy vegan milks. Lactose found in dairy milk feeds the kefir grains.

  • DO NOT USE lactose-free milk. Milk kefir is safe for those who are lactose intolerant as lactose (sugar in milk) is broken down to under 1% in final kefir from 22 grams per cup in regular milk, to .2 of a gram or less. It is converted to a virtually sugar-free drink.

  • Overdone kefir has a lot of the clear liquid, 50% or more which is pure whey protein, tastes sour and is thinner, yet it is STILL GOOD! Has a lot of vitamins, enzymes, and bacteria & yeasts. Don't throw it away. Just pinch your nose and drink it.

  • Underdone kefir is thick and creamy and has less beneficial yeasts and bacteria.

  • For 90 DAYS STORAGE strain out kefir grains, place in a smaller glass jar at 12 ounces fresh milk per tablespoon kefir grains, close tightly and immediately place in fridge. Replace when liquid is over 50% clear whey, which will be between 60 and 90 days. Keep in fridge the whole time.

  • Clean out fermenter cage every 60 days or so, removing 50% of the kefir that grew in cage, you can either store it, or eat it like I do. Imagine a slimy gummy bear that tastes like a slice of white bread!

EXCELLENT EDUCATIONAL RESOURCES





TRADITIONAL COLANDER/ STRAINER METHOD

Step 1

Add milk kefir grains to empty jar.

Step 2

Add regular homogenized, pasteurized milk (any fat, I suggest 1-2%), or fresh raw milk, to 1500 ml or 6 cups line. DO NOT use UHT (ultra high temperature) pasteurized milk, nor lactose-free milk, or vegan milks (use water kefir grains for vegan). These environments could kill milk kefir grains as they feed off lactose, to reproduce and grow.

Step 3

Close lid loosely.

Step 4

Set aside, protected from direct sunlight, for 24 hours at 72 F or 22 C room temperature (see time adjustment scale below).

Step 5

Patiently strain kefir grains out of kefir. Scoop and turn, don't press them into colander. Take your time. May have to run kefir through multiple times, I've done up to 10 times because it was so thick. Patience here please.

Step 6

Place strained kefir in refrigerator for a second fermentation period of 12 to 24 hours before drinking. Mellows out taste, and this is actually where you can add fruit and flavorings if you like. I don't add anything personally.

Final Step

Remove from fridge, whisk in jar until smooth, serve and enjoy!



FERMENTER, STRAW, LID METHOD

Step 1

Add milk kefir grains to fermenter cage.

Step 2

Add regular homogenized, pasteurized milk (any fat, suggest 1%), or fresh raw milk, to 1500 ml or 6 cups line. DO NOT use UHT (ultra high temperature) pasteurized milk, nor lactose-free milk, or vegan milks (use water kefir grains for vegan). These environments could kill milk kefir grains as they feed off lactose, to reproduce and grow.

Step 3

Place fermenter lid with cage on jar, set aside, protected from direct sunlight, for 24 hours at 72 F or 22 C room temperature (see time adjustment scale below).

Step 4

When done, move fermenter lid over to a jar with fresh milk. Set aside. No colander needed!

Step 5

Back to done kefir, break up clumpy kefir with a wire whisk, and place lid on jar. Close tightly.

Step 6

Place kefir in refrigerator for a second fermentation period of 12 to 24 hours before drinking. Add fruit and flavorings if you like at this step. I prefer it plain and simple.

Final Step

Take nice, cold milk kefir out of fridge, whisk thoroughly in jar until smooth, serve and enjoy!

Think about how heavy a glass of kefir, or any liquid, is, and visualize having a 4.5 pounds water balloon, or 2 kilogram of pure bacteria soup along all 23 feet of your intestines. These little guys make make home for 80% of your immune system white blood cells, fighting that balance to keep you alive and healthy, making foodstuffs bioavailable for your cells to regenerate as best they can. They thrive on the fiber in our diets.

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