Milk Kefir: A Versatile Probiotic Dairy Drink

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  Step 1

  Place hydrated milk kefir grains in a glass jar then add milk. After a gentle stirring, cover the jar with paper filter or cheesecloth and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours or till a very small amount of clear liquid (kefir whey) is showing at the bottom of the jar with thickened curd floating on top. At this point, if the jar is kept at room temperature for a longer period of time, the kefir will be more tangy due to the longer fermentation process produces more lactic acid.

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  Step 2

  After this time, the milk kefir is ready to be filtered. Place the mesh type strainer over a large bowl. Use spatula gently working the kefir through the strainer. Save the kefir grains and repeat step 1 for the next batch of kefir. If the fermentation was too long and a large amount of kefir whey was formed, use spatula to stir gently before separation step.

• Step 3

  (optional) Blend in fruits. The kefir will be as thick as a smoothie. Store the fruit milk kefir in refrigerator before serving. For lower glycemic index, leave the fruit milk kefir at room temperature for an extra 18 hours fermentation. Add natural sweeter if necessary. Do not add sugar!

• Step 4

  Notes:
  1. The purpose of using paper filter or cheesecloth is to keep out bugs and dust. You can also use plastic wrap, wax paper, parchment paper, or a plastic cover.

  2. Although many resources recommend using a plastic strainer, I personally use a stainless steel one and haven’t noticed any sign of killing my kefir grains.

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