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RECIPE
2 INGREDIENTS5 STEPS10min

Homemade Milk Kefir

4.0
1 Ratings
Homemade Kefir is packed with probiotics and has 3 times the amount of live culture than yogurt. It also can be an ideal alternative for those who are lactose intolerant because it’s easier to digest than plain milk when used in moderation. Make this probiotic powerhouse for gut health at home!
Homemade Milk Kefir Recipe | SideChef
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Homemade Kefir is packed with probiotics and has 3 times the amount of live culture than yogurt. It also can be an ideal alternative for those who are lactose intolerant because it’s easier to digest than plain milk when used in moderation. Make this probiotic powerhouse for gut health at home!
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10min
Total Time
$0.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 tsp
Live Kefir Grains
2 cups
Whole Fat or Reduced Fat
or Goat or Sheep Milk
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Nutrition Per Serving

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CALORIES
69
FAT
2.5 g
PROTEIN
5.0 g
CARBS
6.9 g

Author's Notes

If you like a mild Kefir, you will want to pull out the grains when the milk is just beginning to thicken. If you let the milk go to the point where the Kefir is starting to separate into curds and whey, the resulting Kefir will be a bit more sour, grainy, and complex. The right amount of grains is crucial to the development of a tasty Kefir and to feed it so it will grow. Too many grains and the milk will sour and curdle quicker.

For longer-term storage, follow the steps through #5 but place in the freezer. It will take longer to activate them but with little effort, your grains will be as good as new. Enjoy!

Cooking Instructions

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Step 1
Place Live Kefir Grains (1/2 tsp) into a pint-sized mason jar of Milk (2 cups) .
Step 2
Cover it with a plastic lid, coffee filter, or a tight (woven) cloth like a tea towel secured with a rubber band around the lip of the jar.
Step 3
Set on a counter away from the light. The ideal room temperature is 75 degrees F (24 degrees C), if it’s colder it will take longer to ferment. It will take 12-36 hours depending on the grains’ strength, temperature, and your personal taste. It is usually ready within 24 hours.
Step 4
Strain the Live Kefir Grains through a fine-meshed strainer into a mason jar, cover with a lid, and store in the refrigerator. It is ready to drink or use. Reserve the Kefir grains!
Step 5
You can use the strained grains to start the same process over again to make the next batch of Kefir. If you need to take a break from Kefir making, place the grains in a small mason jar, fully cover grains with milk, and seal with the mason jar lid. Label your jar and store it in the refrigerator. It will last for about 6-10 days before you’ll have to reactivate them.
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Nutrition Per Serving
Calories
69
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
11.9 mg
4%
Carbohydrates
6.9 g
3%
Fiber
0.0 g
0%
Sugars
6.9 g
--
Protein
5.0 g
10%
Sodium
69.0 mg
3%
Vitamin D
--
--
Calcium
173.7 mg
13%
Iron
0.0 mg
0%
Potassium
1.5 mg
0%
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