How To Make Milk Kefir – Just 2 Ingredients! – 80 Twenty Nutrition

How To Make Milk Kefir – Just 2 Ingredients!

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How to Make Milk Kefir

Making your own kefir is not as challenging as you may think, and all you need is 2 ingredients: milk, kefir grains and a bit of patience! The great thing is that kefir grains can be reused so you can make more batches of milk kefir for family and friends. Read more about the health benefits of kefir for more inspiration and you’ll want to make your own milk kefir in no time!

How to Make Milk Kefir: Just 2 Ingredients and packed with probiotics! Recipe by Christy Brissette, media registered dietitian nutritionist 80 Twenty Nutrition www.80TwentyNutrition.com

Not only does this recipe have minimal ingredients, it’s also quite versatile. You can make more or less kefir as long as you maintain the ratio of 1 teaspoon of kefir grains to 1 cup of milk.

You also have flexibility on what milk you would like to use, although kefir does work best in higher fat milks of animal origin. Try cow’s milk, goat’s milk and sheep’s milk kefir!

How to Make Milk Kefir: Just 2 Ingredients and packed with probiotics! Recipe by Christy Brissette, media registered dietitian nutritionist 80 Twenty Nutrition www.80TwentyNutrition.com
Claudio Brisighello via Flickr

A common mistake when making kefir is screwing on a lid during the fermentation process, so be sure to use a cloth and rubber band instead. This prevents too much pressure from building up… not what you want in a glass container in your kitchen.

Where to Buy Kefir Grains

The easiest way to get started is to order your kefir grains online from companies such as Amazon. This is where I get my milk kefir grains.

You can also order some glass jars for fermenting kefir.

How to Make Vegan Kefir

How to Make Milk Kefir: Just 2 Ingredients and packed with probiotics! Recipe by Christy Brissette, media registered dietitian nutritionist 80 Twenty Nutrition www.80TwentyNutrition.com
Photo: Carissa Gan via Unsplash

If you’re vegan, kefir can be made using coconut milk because of its thick consistency, although length of time of fermentation and quality of the final product varies. You also need to return the kefir grains to an animal milk source if you want to reuse them again.

Your best bet is to go with water kefir grains and ferment them with coconut water. The good news is that water kefir grains are also reusable for future batches.

I absolutely love this kefir poured onto cereal or with my Grilled Peaches with Balsamic Reduction for a delicious breakfast (or dessert)!

Can’t wait to see your amazing kefir creations!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Homemade Kefir

With just 2 ingredients, you can make your own milk kefir from cow's milk, sheep's milk or goat's milk. It's easier than you think! Here's the only recipe you'll need to make your own kefir at home.
Servings 2
Prep Time 5 minutes
Total Time 12 hours 5 minutes

Ingredients
  

Ingredients

  • 1 cup milk
  • 1 tsp active kefir grains

Supplies

  • glass jar
  • cheesecloth
  • strainer
  • storage container with lid for final kefir product

Instructions
 

  • Combine milk and kefir grains in a glass jar.
  • Cover the jar with cheesecloth and secure it with a rubber band.
  • Ferment for 12 to 48 hours. Store the jar at room temperature away from direct sunlight. When the milk is thickened and tastes slightly sour, the kefir is ready for the next step. At room temperatures, this will take approximately 24 hours. Kefir will ferment slower at cooler temperatures and faster at warmer temperatures.
  • Strain out the kefir grains by placing a strainer over the container where the kefir will be stored.
  • Drink or refrigerate the milk kefir. Kefir is ready after fermentation is complete, but it can be stored in the fridge for up to a week for later consumption.
  • Optional: Transfer the grains to fresh milk: Stir the grains into a fresh batch of milk and begin the fermentation process again.
  • Optional: Store kefir grains for later use. Rinse with water and dry at room temperature for 3 to 5 days. Afterwards, store the kefir grains in an air tight bag with a small amount of powdered milk and store in the refrigerator for up to 6 months.

Notes

**Warning: Do not screw a lid on the glass container during the fermentation process. The buildup of carbon dioxide creates pressure and may cause the jar to explode! Use the cheesecloth technique described in the recipe instructions.
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