Milk Kefir

This ancient drink from the Caucasus is gaining popularity around the world for its gut-healing properties. Why not try to make your own at home?
Milk Kefir
ITP images
Milk Kefir
July 07, 2019
Preparation Time 5 minutes (plus fermentation time)
Cooking Time 5 minutes
Serves Makes 1 cup

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

Equipment

1 x 750ml glass jar, sterilised
1 plastic sieve and spoon

For the kefir

3 x 250ml full-fat milk or coconut milk
2.5g kefir grains

METHOD

  • 1

    For the first stage of fermentation, you need to hydrate the kefir grains. To do this, gently heat the milk to just under 30°C. Higher temperatures will kill the kefir grains

  • 2

    Once the milk is warm, stir in the grains and pour into a sterilised jar. Place the lid on loosely and leave to ferment for 24 hours

  • 3

    Pour the milk through a plastic sieve, reserve the grains and discard the milk. Place the grains in another cup of warmed milk and leave for a further 24 hours

  • 4

    Strain once more and discard the milk

  • 5

    Finally, place the grains back in the glass jar and pour a fresh cup of milk into it, stir well and allow to ferment for 24 hours

  • 6

    The milk kefir will be thick and have a distinctly sour smell. Remove the grains before drinking it

  • 7

    Create a fresh batch of milk kefir by adding the grains to another cup of milk and leaving it to ferment for 24 hours

NOTES

Kefir milk grains can be stored for 6 months in a refrigerator, provided they have been thoroughly rinsed in filtered water and then dried at room temperature for 3-5 days.

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