Kefir is a kind of yeast that, when in contact with milk, starts a fermentation process resulting in a thick drink with probiotic properties. Probiotic foods bring countless benefits to our health, and kefir is considered one of the healthiest.
When prepared properly, kefir can grow and last a long time; this way, you'll be able to prepare this healthy and delicious drink as often as you like. If you've never tried it, you should know that this traditional drink from the Caucasus Mountains is quite similar to yogurt, except thinner and a bit sourer. There are three types of kefir: Tea kefir or kombucha tea, water kefir or tibicos, and milk kefir.
In order to help you enjoy all its benefits, today at oneHOWTO we'll show you how to make homemade milk kefir. Read on!
To prepare homemade milk kefir you need to get some kefir grains; the amount is not particularly important because, when preserved properly, they will grow and multiply.
Place the kefir grains in a glass or plastic jar. It is very important that the cookware you use aren't metal or aluminium, as these materials will damage the properties of the fungus.
Now add the milk. It is very important that the milk you use to make homemade milk kefir is at room temperature, but it can be whatever type of milk you prefer - whole, semi-skimmed, soy - except for skimmed milk.
Depending on the number of kefir grains that you have added you will have to use more or less milk; as a guideline, you should fill the jar to half or 3/4 capacity to get the milk kefir texture and taste right.
When you add the milk, you should cover the jar with a clean cloth instead of the corresponding lid. Why a cloth instead of metal or plastic? Because the jar's cap would not allow any air exchange, which would further embitter and sour the homemade milk kefir.
Store the milk kefir jar in a dark place and leave to ferment for 24 hours. Do not keep the jar in the refrigerator, as the fermentation process will not take place in cold conditions.
After the 24 hours have passed, take the jar and strain the milk out. Remember that the strainer can not be metallic, so choose a plastic one.
With the help of a spatula - plastic, wood or other non-metallic materials will work - remove the yeast grains so you can extract all the liquid. The extracted liquid is the milk kefir, which you must keep in another glass jar.
When you have extracted all the liquid, your homemade milk kefir will be ready. You will notice that it is similar to a liquid yogurt but its flavor is a bit sour. You can add a couple of teaspoons of sugar, some honey, or some cinnamon or vanilla - the toppings are up to you.
If you want it to take on a little more consistency, you can leave it in the refrigerator for a few hours.
As for the remaining kefir grains, simply repeat the same process with new milk. This way, the yeast will keep and grow. As the grains grow you will need to increase the amount of milk until you have to separate some into a second jar, as there will be to many for a single container.
This is how to make homemade milk kefir. Have you tried? What toppings did you use? Tell us in the comments section!
You can also stay with us and learn what are the benefits of kefir.
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