Shared by Jose GarrigaJr | Members


How to Make Milk Kefir

The world's most powerful, immune-boosting probiotic-rich drink for the cost of plain milk!

5-Minute Video

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Simple, nutrient dense food, loaded with live bacteria and yeasts, B-vitamins, protein and fat. Milk kefir grains are added to milk. As they consume the lactose, they release probiotics and other compounds into the drink. After about 24 hours, the grains are strained from the liquid, and you can drink the beverage that now contains probiotics, enzymes, B-vitamins, and more. The strained out kefir grains are used to make more batches of kefir.

The grains last indefinitely as long as they are fed the proper ratios of liquid, nutrients and sugar. Plain cow's milk provide this, and you can use goat, or sheep milk as well.

Time/Temperature Adjustment Table

Generally, the warmer it is, the faster kefir is made. Cold slows down activity, the longer it will take.

Using a (general guide, not set in stone) baseline of kefir being done in 24 hours @ 72 F, add/subtract an hour per degree Farenheit. EG; if it is 82 F, kefir could be done in roughly 14 hours. Because it is warmer by 10 F, you reduce time by 10 hours.

If is is 62 F, kefir may take up to 34 hours to be ready for second fermentation. Fahrenheit is more accurate than celcius with this method. Make note of time, and go by visual inspection.

Get your gear on Amazon:

Kefir Fermenter Set - lid, cage, and straw

Ball Half Gallon Wide-mouth Jars

Organic Milk Kefir Grains

Strainer/Collander

Wire Whisk


TIPS / NUANCES / PITFALLS / RESOURCES

  • Commercial milk kefir sucks. This is superior by far, with over 50 strains and 1,000,000,000,000 (trillion) active microbiota per prepared cup.

  • DO NOT use UHT or Ultra-Pasteurized milk. A certain amount of live bacteria is needed to be poresent in milk which serves as food for kefir culture. UHT (untra-high heat) kills most of this, hence the longer shelf life, so it is not good for making milk kefir.

  • DO NOT USE non-dairy vegan milks. Lactose found in dairy milk feeds the kefir grains.

  • DO NOT USE lactose-free milk. Milk kefir is safe for those who are lactose intolerant as lactose (sugar in milk) is broken down to under 1% in final kefir from 22 grams per cup in regular milk, to .2 of a gram or less. It is converted to a virtually sugar-free drink.

  • Overdone kefir has a lot of the clear liquid, 50% or more which is pure whey protein, tastes sour and is thinner, yet it is STILL GOOD! Has a lot of vitamins, enzymes, and bacteria & yeasts. Don't throw it away. Just pinch your nose and drink it.

  • Underdone kefir is thick and creamy and has less beneficial yeasts and bacteria.

  • For 90 DAYS STORAGE strain out kefir grains, place in a smaller glass jar at 12 ounces fresh milk per tablespoon kefir grains, close tightly and immediately place in fridge. Replace when liquid is over 50% clear whey, which will be between 60 and 90 days. Keep in fridge the whole time.

  • Clean out fermenter cage every 60 days or so, removing 50% of the kefir that grew in cage, you can either store it, or eat it like I do.

Excellent Educational Kefir-Making Resources:

National Institute of Health - NIH.gov

Flavoring at Second Fermentation

Milk Kefir A to Z Glossary

Yemoos Milk Kefir FAQ

VIDEO : Jim Dooley

Wikipedia

Google


TRADITIONAL COLLANDER/STRAINER METHOD

Step 1

Add milk kefir grains to empty jar.

Step 2

Add regular homogenized, pasteurized milk (any fat, suggest 1%), or fresh raw milk, to 1500 ml or 6 cups line. DO NOT use UHT (ultra high temperature) pasteurized milk, nor lactose-free milk, or vegan milks (use water kefir grains for vegan). These environments could kill milk kefir grains as they feed off lactose, to reproduce and grow.

Step 3

Close lid loosely.

Step 4

Set aside, protected from direct sunlight, for 24 hours at 72 F or 22 C room temperature (see time adjustment scale below).

Step 5

Patiently strain kefir grains out of kefir. Take your time. May have to run kefir through multiple times, I've done up to 10 times because it was so thick. Patience here please.

Step 6

Place strained kefir in refrigerator for a second fermentation period of 12 to 24 hours before drinking. Mellows out taste, and this is actually where you can add fruit and flavorings if you like. I don't add anything personally.

Final Step

Remove from fridge, whisk in jar until smooth, serve and enjoy!



FERMENTER, STRAW, LID METHOD

Step 1

Add milk kefir grains to fermenter cage.

Step 2

Add regular homogenized, pasteurized milk (any fat, suggest 1%), or fresh raw milk, to 1500 ml or 6 cups line. DO NOT use UHT (ultra high temperature) pasteurized milk, nor lactose-free milk, or vegan milks (use water kefir grains for vegan). These environments could kill milk kefir grains as they feed off lactose, to reproduce and grow.

Step 3

Place fermenter lid with cage on jar, set aside, protected from direct sunlight, for 24 hours at 72 F or 22 C room temperature (see time adjustment scale below).

Step 4

When done, move fermenter lid over to a jar with fresh milk. Set aside. No collander needed!

Step 5

Back to done kefir, break up clumpy kefir with a wire wisk, and place lid on jar. Close tightly.

Step 6

Place kefir in refrigerator for a second fermentation period of 12 to 24 hours before drinking. Add fruit and flavorings if you like at this step. I prefer it plain and simple.

Final Step

Take nice, cold milk kefir out of fridge, whisk thouroughly in jar until smooth, serve and enjoy!


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