Milk Kefir

Culturing: 24-48 hours
Storage: Refrigerator (3-4 weeks)
Yield: 3-4 cups per batch
Make your own probiotic milk drink at home - make probiotic fruit smoothies and cultured cream!           
4 cups milk
1-2 tablespoons milk kefir grains
Rinse milk kefir grains. Place grains into a quart (1L) jar and add milk (milk can be warmed to room temperature if you like - not required - but not hot).
Cover jar with cloth (allows it to breathe but prevents contamination). Culture for 24-48 hours. The longer you culture/ferment, the thicker and more sour the milk kefir will be.
Strain milk kefir through a plastic colander/sieve into bottles and refrigerate kefir drink for up to 3-4 weeks.
Milk kefir too sour? You can top up bottles with fresh milk and culture for 6-8 hours before refrigerating to remove the sour taste.
Milk kefir grains can be used to begin a second batch with milk or rinsed, placed into a jar with water and refrigerated until ready to make the next batch (within 1 week is best). Grains will multiply every few weeks if fed (cultured) a few times each week.
Try combinations of your favourites for a nourishing afternoon pick-me-up!
Blend and serve immediately.
  • Milk kefir
  • Fruit i.e. bananas, berries, mango, peach, etc.
  • Egg yolk (optional)
  • Coconut cream (optional)
  • Honey or maple syrup
  • Vanilla

Milk Kefir Grains

Culturing Milk Kefir Grains in Milk

Milk Kefir Drink

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