Milk Kefir  recipe.

Milk Kefir

Recipe icon.
Recipe
June 04, 2020 by Mason Jars Company
  • Prep Time: 10 mins
  • Ready Time: 1 days
Want a more beneficial tasty option in the kitchen? Look no further. Kefir is a probiotic-rich grain that will the give the body many of the things it wants and loves. A few of the many things that it does is reduce sugar cravings, heal skin, supports digestion and if you drink 1-2 glasses of kefir per day in about three months your high blood pressure can be corrected. Once you have made the kefir you can substitute it for milk in other recipes. This easy how-to will show you the few basic steps you need to make the perfect kefir. Happy Kefiring!
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Kefir is made from something known as kefir grains. This is not your typical grain like wheat. These grains almost look like mini cauliflower. The texture of these grains is rubbery and gelatinous. Kefir is very unique compared to other milk cultures. No other milk cultures can form grains. Kefir can also not be manufactured; therefore, it is 100% natural.

Kefir has been around for over 2000 years. These grains were looked at as being a gift from God in the Caucasus Mountains on the border of Europe and Asia. The kefir was made quite differently from how it is made today. People back then would create kefir by mixing together the kefir grains with fresh, raw, cow or goat milk. Once it was mixed they would leave it outside of their front door in a leather bag to ferment. All who entered would kick or shake the bag to help assist in the fermenting process.

It is a bit difficult to understand the whole kefir process. When you leave the milk kefir for 12-24 hours you are allowing it to ferment. This means you are adding bacteria and or yeast to a liquid. I know bacteria sounds like a bad thing, but kefir grains hold good bacteria. When the grains are added to animals milk the bacteria and yeast take out the lactose which is basically milk sugar. This process breaks down the milk making it easier to digest. After 12-24 hours the grains are just about done fermenting and you are left with a near lactose-free kefir. The kefir result should be a creamy, drinkable yogurt texture. The more fat that is in the milk originally, the creamier the kefir will be. A trick that I like to do is not use the first batch of milk kefir. Sometimes the kefir grains need another ferment cycle to get that right tasting kefir finish. I recommend not using the first batch but making a new batch with the same grains. After you strain the grains you can drink it right away or store it in the fridge to be chilled. Once it is to your preferred temperature you can use it in many different recipes!

Milk Kefir
Recipe icon.
Recipe
June 04, 2020 by Mason Jars Company
  • Prep Time: 10 mins
  • Ready Time: 1 days

Milk Kefir

Ingredients

  • 1 tablespoon(s) Kefir Grains
  • 3-4 cup(s) Organic Whole Milk (not ultra pasteurized)

Instructions

  1. Put kefir grains into a regular mouth Mason jar
  2. Fill the rest of the Mason jar with milk
  3. Add lid and let ferment 12-24 hours in room temperature away from light
  4. Strain the grains out and store the grains and milk kefir in the refrigerator
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