Let’s Talk: All About Milk Kefir
Every time I mention kefir in my posts, I get a lot of questions and requests to share more information (and I’ve even sent kefir grains to some of you over the last year or so!). Today’s the day I finally got my lazy buns in gear and put a post together about one of my favorite subjects: milk kefir. Yes, I’m a nerd, but I really, really love talking about kefir (I need to get new hobbies).
If you have no idea what kefir is and why I’m talking about it, read on.
I can honestly say, milk kefir has totally changed my family’s life in a good way. We drink it every single morning (and I use it in breakfast foods and baked goods in place of buttermilk), and I’m not exaggerating even a bit, but over the last 18 months since we’ve been making and using it, we have been sick far less than we used to be (and some of my kids who deal with daily tummy troubles are doing a million percent better).
I should not even say this out loud, but I cannot remember the last time someone in my family got the stomach flu (and yes, I know because I just put that out there that one of my kids will come home from school puking today). And maybe I’m just dreaming or I’m delusional, but I swear, overall, we’re just plain healthier ever since we’ve been consuming kefir.
I know I sound like an infomercial, but I can’t help that I’m passionate about the stuff.
I had never heard about milk kefir until a couple years ago. Interestingly, it was several of you (my lovely MKC readers) who introduced me to the idea. When I found out that it was basically like drinkable yogurt with many more probiotics and good-for-you yeast strains (it’s even great for many lactose intolerant people), I decided I wanted to learn more about it. So I began reading up on milk kefir, and it didn’t take long for me to realize I wanted to start making it myself.
This is one of the first articles I came across about milk kefir. Because there are many other resources online that are absolute experts when it comes to milk kefir. I’ll leave it to them to give you the nitty gritty on milk kefir, its history, all of the many benefits, and much more info. Today, I just want to touch on the basics: how I culture my milk kefir and what I use it for (and I’ve linked to a lot of external resources at the end of the post).
What is Milk Kefir:
Milk kefir, in short, is milk that’s been cultured or fermented to allow the good bacteria, enzymes and yeast to grow and produce, which in turn, makes it healthier and easier to digest. It is amazingly beneficial for gut health and is a huge source of probiotics.
Even though it’s similar to other cultured milk products, like yogurt and buttermilk, the process of making kefir (hint: it’s super easy) is what makes it unique. Instead of being warmed up and held at a certain temperature like yogurt, milk kefir uses reproducible kefir grains to culture the milk. It’s cultured at room temperature.
And no, the kefir grains aren’t actually grains (in the wheat sense) at all. They are actually little gel-like nubbins that look similar to cooked tapioca pudding pearls. They are a little squishy and might seem a bit weird, especially when you first start using them, but I promise, they are friendly. And if well taken care of, they’ll last forever.
How to Culture Your Own Kefir:
I culture either a pint or quart of kefir every day. I’ll tell you further below how we use it. But this is my process.
I put a teaspoon of kefir grains in a glass jar…
…and fill with milk (a scant teaspoon for a pint and a heaping teaspoon for a quart). I’ve found I don’t need any more grains than this (otherwise the kefir cultures too quickly and is more tangy than I like it).
A note about milk: any dairy milk (cow, goat) or coconut milk will work great for kefir (avoid ultra-pasteurized milks – raw milk will work fine). I haven’t tried it with almond, soy or other non-dairy milks, but I’ve read online that they don’t work well for making kefir. The higher fat in the milk, the better for the kefir. I use 2% milk (from Costco) and it works like a charm.
I cover the jar with a folded paper towel (or coffee filter) and rubber band and let it sit at room temperature for about 24 hours. The warmer your kitchen is, the faster it will become kefir.
When I start to see little pockets and air bubbles in the milk, I know it’s ready to be strained.
The longer it cultures, the more tart it will be. I try to catch it just as it’s starting to form those air bubbles I told you about. This is what it looks like when you’ve been a kefir slacker. Those kefir grains are starving! They need some fresh milk ASAP.
When you take the folded top off the jar, you’ll see the kefir grains clumped near the top of the milk (except it’s not milk anymore, it’s kefir!). I have friends who simply scoop out the kefir grains instead of straining, but I don’t like doing it this way (I always seem to miss some of the grains and find it’s easier to just strain it).
I give the jar of kefir, including the grains, a little stir to recombine.
And then I gradually pour the newly cultured kefir into my plastic strainer (experts say the grains shouldn’t come in contact with reactive metals so I bought an inexpensive plastic strainer to use, but I know others use metal strainers with no problems), stirring it and pressing every so slightly so the kefir drains through the strainer into a clean jar, leaving the kefir grains behind.
Every day, there are a few more kefir grains left in the strainer – those kefir grains feed off the sugar in the milk, so they continue to grow and reproduce. Because I only need a teaspoon of grains to continue the kefir making process, I use the excess grains for a couple things:
a) I either give it to a friend who wants a kefir start (or who has managed to kill theirs and needs a new start, ahem) or
b) feed it to my chickens or put it on top of our dog, Maggie’s, food (it’s good for animals, too!).
I plop the strained kefir grains into an empty, clean jar, fill with milk, and the process starts all over again. And never fear – if you need a break from kefir (or are going on vacation and don’t want to find a kefir babysitter), simply put it in the fridge once you add the milk to the newly strained grains. It can stay in the fridge for a week or so and be just fine.
The kefir that was strained is ready to be enjoyed! OR, you can be like me and let that jar of kefir (remember, it doesn’t have any grains in it – it’s the strained kefir that already cultured for 24 hours) go through a 2nd ferment.
Basically, I cap the jar and let the kefir sit at room temperature for another 6 to 12 hours. This actually increases the probiotics in the kefir AND mellows out the tangy, strong flavor. I highly recommend doing this if you are new to kefir and are getting used to the taste; some people will throw fruit into their kefir as it 2nd ferments, but I do not.
As it 2nd ferments, it will start to get the same air bubbles as it did when it was first becoming kefir. Eventually it will separate into thick kefir on the top and whey on the bottom. I shake it up and put it in the fridge to use later (and to be honest, I prefer to put it in the refrigerator to stop the 2nd ferment long before it separates this much).
95% of the kefir in our house is used in our morning smoothies. The other 5% I’ll throw into baked goods or pancakes in place of buttermilk. The health benefits decrease when the kefir is exposed to heat, like in baking, but the baked goods are still delicious (super tender and light and fluffy). I have a killer whole wheat kefir pancake recipe that I make at least 1-2 mornings a week.
I don’t have an official recipe for our breakfast smoothies but they usually consist of:
2 cups kefir
a very ripe banana
some orange juice
whatever frozen fruit I feel like adding (and often a handful of spinach)
If the kefir is overly tart, I’ll add a drop or two of agave nectar or honey. That’s it!
If you’ve ever been a guest in my home, there’s a 100% likelihood that you’ve been served a kefir smoothie in the morning.
Culturing kefir and making morning smoothies is so much a part of our routine, I’ve forgotten what life was like before milk kefir came into my life!
Keep in mind that because milk kefir is full of probiotics, and particularly if you have a sluggish gut (I never thought I’d use that phrase in a blog post, ever), you might have an adjustment period when you first start drinking milk kefir (um, I won’t go into the actual details of what the adjustment period might entail since this is a food blog and all). I don’t remember any side effects when we first started drinking it, but I read a lot online about that potential adjustment period and feel the need to issue the disclaimer.
Anyhow, there you go! Milk kefir. We love it. I’d be happy to answer any questions you have in the comments below!
If you are interested in learning more, here are some great resources:
Yemoos (a comprehensive resource for all things kefir)
Cultured Food for Life (this is the website that first taught me about kefir)
The Kitchn (because The Kitchn knows everything about everything)
Where to Get/Buy Kefir Grains:
First, try to find someone local that cultures kefir (just ask them; their kefir grains are multiplying and they’ll most likely want to pawn off the excess)
OR
Here are a few online resources:
Cultured Food for Life (this is where I bought my grains from a year or so ago and they are still going strong)
Yemoos Market
*Note: from all the reading I’ve done, it isn’t highly recommended to buy a powdered/dry milk kefir start. If at all possible, try to get a live set of kefir grains; they’ll last longer and produce better and healthier kefir*
So what do you think? Are you weirded out or is milk kefir already part of your life? Do tell!
Hi there,I am really interested in making this seems a little intimidating so what do I do first find some garage as I leave in canada where would I go
Hi Mel! I cultured my first batch of kefir and used a cup in a smoothie today. What do I do with the left over milk kefir? Store it in the fridge to use tomorrow or dump it out? Thanks so much!!
Yes, it can go in the refrigerator!
I got a start if water kefir from a friend…and was excited about using it until my husband told me I was making beer…fermenting grains. Now I can’t get over that thought and I threw it out. . How is milk kefir different from water kefir?
I don’t know, sorry! I think the milk kefir is basically creating a milk culture vs fermenting – the milk kefir grains “eat” the sugar out of the milk leaving the high probiotic kefir milk.
Usually we say that we “culture” milk products and that we “ferment” other things, but the fermentation (or culturing) is really different depending on what is being cultured/fermented, what microorganisms dominate the process, whether it is aerobic or anaerobic (whether there is air involved), and what the final result is.
I don’t know much about water kefir. I read about it briefly. It uses sugar and water and primarily yeasts to ferment (which is much closer to the process for making alchohol: Anaerobic environment dominated by yeasts feeding on sugars). Someone who knows more about water kefir is welcome to correct me if I’m wrong.
Making milk kefir is more like making cheese or yogurt. Kefir grains have a whole balanced ecosystem of beneficial bacteria, yeasts and fungi. (I think mostly bacteria, but I don’t remember for sure).
There are lots of other ferments/cultures that aren’t even a little bit alchoholic (saurkraut, kimchi, old fashioned pickles, salami, sour dough bread, etc.).
Self correction: milk kefir grains= SCOBYs (symbiotic community of bacteria and yeasts) – no fungi listed.
I don’t profess to be a kefir expert, but I can say with pretty decent certainty that water kefir is not making beer. You’re not fermenting actual “grains” as kefir grains aren’t a grain. If you let kefir water go indefinitely, it would become something akin to apple cider vinegar, not alcohol.
Hi Mel. I would like to use a lid for the 1st fermentation in order to keep fruit flies and ants away. I’m thinking that they won’t smell anything with a lid. I know they can’t get in the jar if it’s covered really well with a coffee filter, towel, etc. However, it doesn’t solve the problem of the fumes attracting insects. Some say it’s ok (just not too tight) and others say no. What do you think?
It’s probably ok as long as the lid isn’t on tightly. I’ve always used a filter or folded paper towel because everything I’ve read suggests that allowing the kefir to breathe a bit while it cultures is important.
The old Ball mason jars come with a lid and the thread (screw part of the lid) is separate. You can substitute a paper towel or coffee filter for the lid and you have a tight seal but you still keep insects out.
Hi Mel! I absolutely love everything on your blog! You are truly my go-to girl for any baking or cooking need! I have made Kiefer in the past thanks to you but stop doing it when it made me sick when I was early in pregnancy. Anyway, I’m ready to get back on the wagon. I’m thinking about using coconut milk rather than cow’s milk. Have you actually tried this? What did you think? I’d mostly like to do it because I have triplet babies who are less than a year old but would love to give them a little taste of it and no they aren’t ready for cow’s milk yet.
Hey Erica! Mel is out of town for the week, but I will make sure she responds to this next week when she gets back!
Awesome, thanks! And excuse all the misspelled words! I was talking to my phone and it made plenty of mistakes. Anyway, looking forward to hearing back.
Hi Erica, I’ve never tried culturing kefir with anything but dairy milk but I know there is a lot of info online about using alternative milks for doing so. Good luck if you try it!
My sister just gave me a kefir grain so I am excited to try and see if it solves my 5-year old’s chronic (and undiagnosable/untreatable) digestive issues. Fingers crossed!!
Hi Mel – I’m going to try this! Just wondering what size jars you use? 32 oz? Less? I just want to make sure I do it just right! Just got the plastic strainer from Amazon! Going to order the grains! If I can get the right size jars I think I’m good to go!
Hey Sarah – I use quart jars (32 ounces) but you really can use smaller or larger jars depending on how much kefir you want to use!
Hey Mel,
I was a little skeptical until you mentioned tummy issues… At which point I was ready to dive in head first into a swimming pool full of kefir. My 1-year-old seems to just have mad intestines in general and I was wondering how early you started your kids on this stuff. Was Cam tiny? (I was trying to do the math based on the post date and other posts you’ve made where you’ve referenced ages, but my brain’s just not pulling it all together.) Also–was there much backlash from the kids or were they easily converted? I know when my husband catches wind of this he’s going to think it’s crazy–I want to shoot for a successful first attempt with my crew!
Haha, I get it, Annie! My husband thought I was a little crazy, too, but three years in, and we all love our morning kefir! Brian even made the kefir smoothies last week for everyone while I was out of town. My love for him grew exponentially. 🙂 So, let’s see, Cam was probably 18-24 months when I started doing kefir at home. However, I think if I would have started when she was even younger, I would have given it to her – but I would have introduced it to her more slowly. It’s not entirely different than yogurt, but because the probiotic count is so, so high, with a kid that young, it’d probably be best to introduce gradually. I didn’t have much backlash at all – I just instituted it as part of our morning routine. We don’t drink it straight, though. I think my kids would resist that for sure. I make a kefir smoothie every morning – 4 cups kefir + 1 banana + frozen fruit to taste + orange juice or green juice or whatever we have on hand (100% juice and I prefer the juice that includes some vegetables). That provides a serving for all 7 of us (Brian and I drink bigger glasses than the kids). Does that help?
Thanks for this detailed post! I’m excited to start making my own kefir. I buy it periodically from the store but it sounds like health benefits from homemade can be much stronger, plus it sounds fun to try! I’ve looked all over to find living grains and ended up buying some on eBay from a seller who had positive reviews. Do you think they will be safe to use, or is there some way they could be damaged/harmed and unsafe? I’ve never purchased a living thing from an unknown source like this so any words of wisdom are appreciated!
Hi Sarah – I guess there’s always a chance they could be contaminated but if the seller has good reviews, it’s probably ok. I bought living grains when I first started from an online source and they’ve been fine. Good luck! I’m excited you are starting down the kefir path!
Thanks for the reassurance that online grains would be fine! Wanted to post that I’ve been making/drinking kefir for 2 months from my Ebay grains and am still alive and well! I’ve sent this article to various friends to learn more about it and have shared my grains with a few people. I’m having fun with it and am hopefully a bit healthier as a result of the kefir!
I’ve wanted to make my own kefir for a long time and you’ve inspired me to finally get some grains from a friend and do it!!! You inspire me in more ways than kefir btw- Thanks!!
I’m excited for you to start down the kefir path, Becky! Can’t imagine life without it now.
I just made your spinach muffins with kefir instead of buttermilk…mmmm. Delicious! Thanks for sharing!
I’m wondering if you can make kefir yogurt using the instant pot. Have you ever attempted this? I’m wondering if the temperatures would be the same as when I make regular milk yogurt.
I haven’t tried that!
Thanks Mel! This inspired me to ask my friend for some of her grains and get started myself. I also found this list of FAQ very helpfully when I noticed my kefir getting grainy (you really need to keep your grains to the right size for the amount of milk. I just hate throwing stuff away).
https://www.yemoos.com/pages/milk-kefir-faq-look-aroma-taste-texture#whyismy
Great informative post!
I’ve been trying to get everyone I know to make it and drink it but I have not been successful. 🙂
They don’t know what they’re missing.
Why anyone would pay 30 bucks for a jar of probiotic pills when you can have a far better product with way more probiotics in it for the price of a pint of milk is beyond me.
And as someone who can’t eat gluten, it’s been a life saver.
I can’t have anything with wheat in it.
But, and I just recently (about 6mths ago) figured out that if I mix flour with milk kefir and let it ferment for at least 24 hours, it’s safe for me to consume!
With a little trial and error, I can now make bread, pasta, cookies, tortillas, biscuits, and etc.
I went two years without eating so much as a crumb of anything with flour in it, and I thought I was doomed to a life of cookie-less-dom. 🙂
but thanks to kefir, that’s no longer the case.
it really is a miracle food!
Keep spreading the word!
Hi Mel, I was just given some kefir grains from a friend. She sent me about a teaspoon and said to use 1/3 cup whole organic milk (carton did say ultra-pasteurized). That’s what I’ve done for the past three days. I’m so scared I’ll kill them. We always have 2% milk on hand. Not organic and it just says “pasteurized” on the carton. (Not ultra) Can I just use regular, non-organic 2% milk? It’s definitely a better price than the organic. Also, with my teaspoon of kefir grains, I can actually add up to 2 cups milk?
Thanks! Love, love all your recipes.
Hey Sara – I use regular ol’ 2% milk from Costco (not organic) and my kefir has been going strong for years! I think you’ll be fine! And yes, in warmer months, I only add a teaspoon (ok, maybe a heaping teaspoon) of grains to almost 3-4 cups milk! It cultures within 24 hours.
Hey Mel!
I am really interested in starting Kefir…again! My husband and I used to drink milk kefir many years ago but I could never get to used to the strong, tangy taste…plus he was told to just drink it plain…UGH!!!
I came across your blog and started reading. I loved your idea of putting it in smoothies for the whole family.
My question has to do with the 2nd fermentation. How long do you keep it out? Closer to 6 or 12 hours?
Thanks!
PS My daughter & I made your Crock Pot Dulce de Leche. It was so good!!!
When I 2nd ferment, I keep it out for closer to 12 hours. I hope you enjoy getting back into making kefir! I love it so much (kind of obsessed really). Also, super glad you loved that slow cooker dulce de leche recipe!
I have been making kefir thanks to this post for a while now but we are getting ready to go on vacation and I am nervous about killing my grains! When you put it in the fridge for vacation, do you give it more milk than normal? And do you put a lid on it?
I put the newly strained kefir grains in a quart jar of milk and cap it with a lid or paper towel/rubberband. It seems to do fine for up to two weeks!
I’ve been making Kefir since a short time after you wrote this, Mel. Just some notes in case others have similar experience:
Until it got warm-hot here in NW Montana, I had a nice 24-36 hour cycle for the first ferment. But now, the kefir is culturing in 8-12 hours. To slow things down, I put grains and milk in the frig until I am 12 hours away from needing kefir. Typically, I like to strain and restart in the morning so I put the grains and fresh milk in the frig after straining and take it out before I go to bed. By morning, it is ready to go.
I am not double fermenting at the moment because the first ferment is pretty thick so I stir and use/refrigerate-use through the day.
At any rate, things are going much faster in summer conditions!
Hi, why can’t one use commercial kefir itself as a starter? The flora are still alive in the bottle
Because as far as I know (and I could be wrong) you need the actual kefir grains (not just the good bacteria) for a starter.
This was a very interesting & informative article! I’ve never tried kefir but have been curious. Before making my own, I’d want to try a store bought version first. Would ready made store bought versions be more or less tangy than your recipe? I don’t really like tangy drinks or yogurt too much so have been hesitant to try it.
In my experience, storebought kefir is less tangy than home-cultured kefir.
Hi Mel. I was just wondering, is there a reason you give the extra grains to your dog and chickens instead of blending them into your smoothie?? Should I not do that or are you just sharing the health?
Hey Jill – yes, you can absolutely blend the grains into your smoothie. The couple times I’ve tried that, we had some upset tummies, so that’s why I give them to the animals. 🙂
Has anyone had success with 1% milk?
Yes, I’ve used 1% before – the kefir isn’t quite as thick, but it still works fine.
Hi Mel I am very new to kefir I am wondering how much you charge for your ksfir brains I live in Devon England.
I don’t sell them, sorry – but there are several places online that do (I’ve linked to some above in the post!).
Thank you so much Mel! I saw this post a while ago but honestly I’ve been scared! But after about round 5 of horrible sickness I’ve given it a go and it did take a little longer to culture (just saying if other people are worried ) and I just love how you made it doable for kids and options if you don’t want to do it every day.
Thanks SO much !!!
I bought my milk kefir milk grains online 18 months ago and they’re still doing great. I put them in whole organic milk, store in a dark cub for 24hrs then strain. Sometimes I second ferment but most of the time I put the strained kefir, an avocado, a pear or whatever in the blender. I then place it in the fridge and we have a nice cold smoothie for later in the day or the next morning. I love the stuff as it tastes lovely with or without fruit etc and is so beneficial to your immune system.
I live in Boise and would love to try this. Any chance you have some extra kefir grains?
I have kefir grains building up all the time (I usually give the excess to people or my dog or chickens). I’d be happy to share some if we can figure out how to meet up (or email me your address and I can pop some in the mail – contact @ melskitchencafe . com
Do you sell your kefir grains Mel if so how much do you charge ? I live in Devon
Thanks for a great post! Just got grains for Christmas…wondering if you started activating them with whole milk as they suggest on the Cultures for Health website, or if you started with 2%. I always have 2% on hand, but don’t want to mess up my grains right off the bat – thanks!
I’ve always used 2% and it’s worked great (are your cultures live or powdered?).
Would there be any issues with leaving the kefir grains in the fridge longer than a week? I just had a friend offer me some kefir grains, but we are going out of town for the holidays for a little over two weeks. Thanks for all this wonderful kefir information!
I’ve left the kefir grains in fresh milk in the refrigerator for close to two weeks. I think it should be fine!
It took 48 hours at room temp for my milk to finally start getting the bubbles at the bottom of the jar. Is that okay or is that too long at room temp to be safe to drink? Thanks Mel!
I’m not sure, Marci. I think it should be fine but you might want to do some looking online to see. I don’t think it would be spoiled, but the kefir taste may be really strong if it takes that long to culture. If it smells rotten, of course, then that would be your answer, but if it has the yeasty smell of kefir, it should still be ok.
I wasn’t getting the bubbles a the bottom of my milk so I decided to let it sit until it did. It took 48 hours and was nice and thick like I had thought it should be. So is that too long? Is it spoiled by that point? I’m still trying to grasp this new thing!
I don’t think it’s necessarily bad to have it sit that long…but usually the rule of thumb is to have it culture in 24 hours. Can you let your grains build up and start using more grains in a batch so it cultures quicker?
I have enjoyed making kefir since reading this post! Have you try making a risen bread with your kefir? Thanks so much for sharing!
I haven’t, Ginny – sorry!
Ginny, I used kefir in place of buttermilk in Mel’s Lemon Sticky Buns and the dough felt normal, rose normal, baked normal!
I’ve also used kefir whey in place of water in my bread – all ok. I’m unclear on what if any of the good bacteria survive the heat so I’m using extra kefir and whey.
BUT, just this last week, I made labneh (kefir “cheese”) from a 2nd ferment that had fully separated. Wonderful! I also sometimes just mix up the curds and whey but again … had a bit extra of drinkable kefir and wanted to try the cheese. You just drain the curds and result is a soft cream cheese kind of thing.
And for other newbies – In my very cool house (62-65F), my first ferment is 36 hours and the second 8-12. And one batch might go faster, one more separation on the 2nd ferment. It varies. I think that is the nature of the process.
I’ve always wanted to try kefir and your post was just what I needed to get going! Thought I’d share my experience for others. First I bought the dried grains from Cultures for Health. I don’t recommend these. They hydrated fine but made a musky smelling, gritty kefir. It sort of smelled like feet and had a terrible unpleasant texture. Then I bought live grains from Fusion Teas. Well, these have been great! In three days they were multiplying. I had trouble at first because the kefir was separating into thin milk with a thick cheesy top layer in 12 hours or less. I was using 1 tbsp grains and 2 cups milk. It was super sour, too. It occurred to me to check your grain to milk ratio, and I realized I may have too many grains in there. So I put 1 tsp in 2 cups of milk and put the rest of the grains in milk in the fridge for storage. 24 hours later, the 1 tsp on the counter turned into beautiful creamy kefir with just a light tartness! So happy you helped me figure it out! One of my fave things is about a cup of cold kefir with a sprinkle of pumpkin pie spice, a tiny bit of vanilla and a tiny bit of maple syrup, frothed with my aerolatte frother. It’s delish.
I’ve always wanted to try kefir and your post was just what I needed to get going! Thought I’d share my experience for others. First I bought the dried grains from Cultures for Health. I don’t recommend these. They hydrated fine but made a musky smelling, gritty kefir. It sort of smelled like feet and had a terrible unpleasant texture. Then I bought live grains from Fusion Teas. Well, these have been great! In three days they were multiplying. I had trouble at first because the kefir was separating into thin milk with a thick cheesy top layer in 12 hours or less. I was using 1 tbsp grains and 2 cups milk. It was super sour, too. It occurred to me to check your grain to milk ratio, and I realized I may have too many grains in there. So I put 1 tsp in 2 cups of milk and put the rest of the grains in milk in the fridge for storage. 24 hours later, the 1 tsp on the counter turned into beautiful creamy kefir with just a light tartness! So happy you helped me figure it out! One of my fave things is about a cup of cold kefir with a sprinkle of pumpkin pie spice, a tiny bit of vanilla and a tiny bit of maple syrup, frothed with my aerolatte frother. It’s delish.
K Mel, I was so excited when you posted this, and it took me this long to find someone locally with grains. So I excitedly started mine, and when it came to strain them out, I used a nut bag and got maybe a half pint worth of thin kefir. So I kept that, and started a new batch, bought a plastic strainer, and when I went to strain it, my kefir looked almost gelatinous on top and somewhat solid until I stirred it. I’m straining it now, but it sure seems to be super thin again. Is it the grains of am I not doing something right?
That actually sounds similar to how it looks when I strain it. I think it’s ok!
Hey, Mel! I have been making kefir religiously since I got my grains after reading your post. It’s going great! Just for anybody else who may be checking the comments, it took my grains about two weeks before the kefir was getting really thick and tasting a little bit more mellow. At first the kefir was extremely thin, and had a carbonated taste that my kids did NOT like. I think maybe I was using too many grains, and they were readjusting to our milk from the milk they had before. But it was confusing because the insert that came with the green said to use something like 2 tablespoons of grains, whereas Mel says to only use a teaspoon. I’m down to about a teaspoon, and my kefir is much thicker and tastes much better.
One question I have is about the second ferment. Mine separates into curds and whey almost immediately after I strain the grains out. Like within 30 minutes every time. The taste is still great (not too tangy) so I’m not complaining, I just wondered if maybe there’s a way to avoid that? Am I letting it go too long on the 1st ferment, even though it’s not separated then? Anyway. Just wondered if anyone is any advice.
Lastly. The holy grail kefir smoothie (for my family) is frozen banana, splash of orange juice, and frozen mango! Oh my. It’s like a mango lassi. It’s my morning treat! I also throw in some chia and spinach most days as well.
Thanks for checking in with your comments, Sheriece! It really is trial and error and I’m happy it’s working out for you. I’m not sure why your kefir is separating so quickly when 2nd fermenting…my guess is what you suggested, that maybe it’s fermenting too long the first time. Mine usually starts separating about 4-5 hours into the 2nd ferment.
I have been using 2% milk. Still trying to get the timing down, it seems to be done at about 18 hrs, had to strain it at midnight, yikes! ( like having a new baby) It did seem to be a bit thicker though.
Hi Mel, I am so excited about this! Does your milk kefir thicken up? I am on my 3rd batch now, my first two seemed to culture but not thicken. I was using 1 Tbl for 2 c milk, but now am trying 1 tsp grains for 2 c milk. And how do you pronounce “kefir”? Everyone seems to say it differently…
Yes, the milk should thicken as the grains culture the milk into kefir. It might take several batches with new grains to get it working just right. What kind of milk are you using?
I pronounce it kee-fur.
Mel, I have one more question as I learn about this kefir/kombucha world. How do you feel about the alcohol content? I know it’s a small amount. But I looked at some Kombucha at the store and it said something like “Please note: Kombucha is a fermented tea and contains naturally occurring alcohol. Do not consume if you are avoiding alcohol due to pregnancy, allergies, sensitivities or religious reasons.” That last one, along with feeding it to children, would be my concerns. But, I’m curious to know your thoughts if you don’t mind sharing.
Hi Kami – I don’t make or drink kombucha; I just haven’t delved into that world, so I’m not sure I really have an educated opinion about your specific question. There is a lot of talk about alcohol content among all kinds of fermented foods – even milk kefir, but I don’t feel it’s a significant concern for me personally with the milk kefir I culture and we drink (I don’t 2nd ferment with fruit as that can increase the alcohol content, though). I’m not sure if I was any help! Feel free to ask me if you still have questions.
I’m so excited! I just got some kefir grains from someone local, and started it today. But, I have a question. I got a little extra grains from them, and I’m not sure how I can store them. I’ve looked online and it looks like you just have to store them in milk, or possibly dry them for a few days and then freeze them.
But, you say you have shipped them. That is what I’m wondering. When I get an excess of grains and want to share with friends, can I just put them in a plastic bag and let them sit outside of milk until they come to pick them up? For how many hours can they sit out without milk? How do you do this? Thanks!
When I ship them, I put the extra grains in a quart ziploc and pour in about 1/2 cup milk. I flatten the bag to release all air and seal really well – and place in another ziploc bag, press out the air and seal that bag. I send it wrapped in bubble wrap in an envelope or box and try to send it when the weather is cool but not freezing (spring or fall). It’s worked every time!
Thanks! The ones I received weren’t in milk and they are just barely starting to make tiny bubbles at the bottom after 28 hours so I’m thinking your method in the milk will work better.
Thanks for the great post, Mel! I bought some grains and it has been awesome – so far it seems super helpful to my system. Thank you!!
I just received my kefir grains. I ordered them from cultured food life. They don’t look like yours though. They are bigger clumps. does that matter? I made my first batch and mixed it with regular milk and a little scoop of nesquick. Hopefully that doesn’t negate to many of the health benefits. I just wanted to ease everyone into it. We’ll try smoothies next! Thanks for this post. I look forward to learning more and maybe improving some tummy issues my littles have.
No, that shouldn’t matter. I bet they are just fine! Hope the kefir works out for you and your family!
I definitely fall into the slacker kefir maker catagory! Mine looks like that most of the time, but it’s still good for smoothies. I’ve never tried the second ferment before, so I’m hoping to try that out as soon as I pull out my grains again.
A few tips from my kefir making experiences: you can also eat the extra grains… or blend them up in a smoothie for a big probiotic boost! I have left my grains “hibernating” in the fridge while traveling for months at a time and they make kefir just fine. It might take a few batches but it works. Also, sometimes if the grains are a little sluggish I’ll add a pinch of sugar to “revive” them faster.
Thanks so much for this post! I just got my grains in the mail! Can I ask why you cover the jar with a lid for the second ferment, but use a paper towel for the first? I’m trying to figure out if I should buy plastic lids like yours. I only have metal lids. Thanks again.
Mostly so I can just pop it into the refrigerator after it has 2nd fermented (and I’m afraid of spillage if it’s just covered by a paper towel). A metal lid would work just fine, too!
Your post was so timely for us! Someone recently suggested kefir milk for my hubby to help with his stomach problems so when I read your post I bought my grains right away and have been using them for almost a week. Thank you! My question is that I don’t seem to have an excess of grains and I’m wondering if I’m doing something wrong? I’m using 2 cups of 2% milk and a teaspoon of grains. I may get a little more then that but this morning it wasn’t even a full teaspoon. Any thoughts?
Hey Susie – I don’t think you are doing anything wrong at all. It might take a while for the grains to really develop and grow. Especially if the weather is cooler, my grains don’t grow much – it might take 2-3 weeks before I have excess to give to someone else or feed to our animals. However, in the warmer months, I feel like they grow much faster. I’d just keep an eye on it. Of course, if you feel like they are actually diminishing (I’ve never heard of that!), then there might be something going on, but my guess is everything is fine.
I asked a Kefir friend for a “start” and she told me her method of using store bought Kefir as her starter. (1/4 jar Kefir, 3/4 milk). It seemed to work when I made it, but I didn’t see any “grains” when I strained. I’m guessing your method is better somehow…but trying to figure out what the difference would be?
As far as I understand it, using storebought kefir for a start is similar to stirring yogurt into buttermilk or even milk. You get the taste and some of the texture and benefits of kefir but it’s not the same as using grains to culture it daily. It’s not possible to grow the grains from a storebought start like this – the only way to have grains culture the kefir is to get real, live grains from someone. Does that help at all?
Yes, thank you! I’m going to get some grains and try it the “real” way!
Seriously amazing timing, I was just diagnosed with c-diff after a complication full delivery and was looking for a way to dive into the world of fermented foods. Your post made it seem totally doable! Thank you so much for all your work here, it is such an inspiring and informative resource!!
I’m so sorry to hear that, Miranda! I hope the kefir might be able to help. Good luck to you!
I am going to try this! I assume you can use the kefir milk in making bread? If so, do you have to scald the milk since it has undergone its kefir transformation? I’m sure that
would kill all the good stuff…
Yes, you probably can but I have never done it since we usually use it for smoothies and pancakes and such. Heating it up will destroy a lot of the health benefits (even when I use it in pancakes, I know I’m not getting the full benefit from it).
Love your blog, most everything I make comes from you!! I am so intrigued by this and had one question before I start. How long can you keep the kefir in the fridge once it is done fermenting?? You are amazing, thank you for your wonderful blog!
Hey Julia – I’ve kept cultured kefir in the fridge for up to 10 days or so. It takes on more of a tang/fizzy taste the longer it’s in the fridge but I haven’t had it go bad on me in that time.
Mel,
Thanks for this post!! I want to try!! Where do I get the original little kefir grains????
Natalie
Hi Natalie – I’ve linked to a couple resources at the bottom of the post with details on how to order/get kefir grains.
I would love to know your daily timetable for this. Like, do you start a new batch every morning and its ready to go by the next morning? Or what? How do you make it so that a batch is always ready for you to use each day without losing a bunch of it? It sounds interesting and I’d love to look into it but only if its something I can set an alarm for each day to do. If left to my memory, I’d forget about it for days on end and/or it might now work into my daily schedule.
Honestly, this kind of depends, but usually if I’m on top of things (and the temperature in my house and amount of kefir grains means that the kefir is culturing in almost exactly 24 hours), every morning after breakfast, I strain the cultured kefir, refill the new jar + grains with milk and start again the next morning.
What about the second fermentation? Does that take about the same amount of time? So I’d need to start a batch 2 days before I want to use it and have 2 batches going at the same time?
And the 2 c of kefir will make one large smoothie?
The 2nd ferment only takes 8-12 hours. I know you’re looking for a hard fast schedule, but I don’t really do it the exact same time all year round because sometimes depending on the warmth of my house, the kefir cultures more quickly or more slowly than others. But generally speaking this is what it would look like as you start out culturing kefir:
1st Morning: Put grains in jar, fill with milk, cover and leave at room temp for 24 hours (give or take)
2nd Morning: Strain kefir into clean jar, put grains into another jar, fill with milk, cover and culture for 24 hours – cap the strained kefir and leave at room temp for 8-12 hours
That night: Pop the 2nd ferment kefir into the fridge
3rd Morning: Use the kefir in the fridge for smoothies or whatever you want, strain the kefir still at room temperature and repeat the process above.
Does that help at all?