Ready to learn how to make milk kefir? It is super easy when you follow our step-by-step directions to guide you through the process. If you are wondering what the heck kefir is, it is a delicious and versatile beverage you can use in a multitude of ways. Use it to make amazing yogurt and ice cream or create some probiotic-rich baked goods by including it in one of your recipes. The sky is the limit when using kefir to enhance your daily diet. Even the pickiest of eaters will love the way it tastes. Time’s a-wasting! Let’s get started on making your first batch.
Before you get started, there are some basic instructions to go over to ensure you have everything you need. First, you will need a starter culture called milk kefir grains. This starter kit can be used with either raw milk or water. We use it with raw milk from our Jersey cow. As a powdered culture, you can re-culture it a few times, making it a great choice for beginners. So, if you mess it up the first time, just try again. We use starter culture from Cultures for Health. They have a great video on their website if you need a visual on how to activate your grains.
Just a note of caution: Cultures for Health advises people to use pasteurized milk with its starter culture for the best results. I assure you it works well with raw milk. I make starters from our raw Jersey cow milk all the time with great success. So, don’t be afraid to use raw milk if you have it and prefer it.
Making kefir for the first time can be intimidating. To help ease the process, here is a step-by-step guide, complete with pictures.
It can take between 3 and 7 days for activation to happen. If you follow the above steps, your batch size should increase in half cup increments to reach a total batch size of 4 cups.
Once you have your kefir, check out all the recipes on our Raw Milk Recipes page for ideas on how to use it. I would love to see your kefir creations. Post them in the comments!
Get signed up to get latest updates and new information from the Jersey Milk Cow!
Leave a Reply