Milk Kefir Basics
Making Milk Kefir
Get started Fermenting Kefir
The follow information applies to kefir fermentation with live active grains. Although powdered cultures are also marketed, they have a limited life span and will produce a kefir end product but will not replace the unlimited lifespan of a healthy and live kefir grain culture. Powdered cultures do not have the capability of producing kefir grains. Grains will only grow from grains.
Remember, kefir grains have existed for millenium. Yes, you want to “get it right” but don't drive yourself crazy with every little thing. If you do these basics, you will not kill your culture. Learn the basics first then get fancy and start learning what works best for your environment, ingredients, and goals.
You need:
A wide mouth glass quart jar (like a canning jar) is the best choice for your fermentation vessel.
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it is glass and will not be affected by the acidity of kefir
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it will not add microplastics to your kefir
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it is clear so that you can view the progress of your kefir fermentation
Choose your milk. This is a choice based on availability, personal philosophy, and end goals.
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raw unpasteurized milk from cow or goat - robust bacterial biome
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whole pasteurized homogenized milk - cost effective and readily available
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UHT milk (ultra high temperature pasteurized) – least desireable, lowest bacterial biome but may still be used. May need to be supplemented with a splash of cream from time to time
You will also want to have a strainer. The eternal debate among kefir fermenters is plastic/nylon vs. stainless steel. Most studies indicate that for the time it takes to strain your kefir, stainless steel will do no harm to you or your grains.
A spatula of some sort. I prefer a silicon spatula to a wooden one as wood can harbor unwanted bacteria. Again, this is personal preferance.
The ratio of grains to milk is, to a point, a matter of preference. More grains will ferment faster by consuming all the the nutrients it needs from the milk however, you'll be feeding your grains more often. You may prefer a slower ferment to suit your taste and texture preference as well as your supply of milk.
Most people start with a heaping tablespoon of milk kefir grains to a quart (4 cups) of milk. You may let the milk come to room temperature but it is not necessary. Place the grains on the bottom of the jar, add milk, cover with a breatheable covering such as a loose lid or cover with a coffee filter or linen cloth. The lid must vent so that the gasses that result from fermentation can escape.
Place your jar out of draft and preferably in a more dark and warmer corner of your kitchen or cabinet or, cover with a towel. Fermentation has been shown to be most active in milk kefir in the mid 70's farenheit. Fermentation will occur at cooler temperatures but may be slower. Better to err on the side of too cool than too hot. Let your jar sit for at least 24 hours to start.
Is it done?
By 24 hours, you may see some seperation of the milk kefir from the whey. The whey is the clear liquid. This is good. If you are not seeing any indication of seperation in 24 hours, wait another 12 – 24 hours. Again, fermentation time is dependant on the vitality of your grains, temperature, environment and a few other things. Be patient.
Removing Grains From Fermented Kefir
Once your milk has fermented to a taste and consistency you like, you will need to remove the grains from the kefir so that you can make a new batch. There are several ways to do this.
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Place a bowl under a strainer and pour your kefir into it. Stir the kefir with your spatula. The kefir will fall into the bowl underneath and the grains will remain in the strainer.
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For very thick kefir, pour off as much of the whey as possible before pouring the remainder into the strainer. The whey can be used as probiotic additive to other culinary projects.
Now What?
Return the grains to their fermenting jar. Do not “wash them” there is no need. Any residual kefir on the surface will serve to get your next batch started. Follow the instructions from your previous batch.
Your fermented kefir is ready to be consumed as it is or added to smoothies, pancakes, breads, or anything your heart and gut desire.
You may also prefer a second fermentation without the grains. By allowing the kefir to ferment a second time, you can further control the taste and texture. You may also add flavorings for this stage such as berries without affecting the quality of your grains. A second fermentation is a time to play with ideas for flavors because the only harm that could happen is the loss of this single batch. Be mindful not to use additives that are salty, or that change the acidity of your kefir. Sugar based additives like pulverized fruit is better.