Milk Kefir

Selfmade milk kefir – an easy instruction

For all milk kefir brewers and milk kefir newbies, we created an interesting article about how to make your own selfmade milk kefir and all you need to know about it.

our organic milk kefir you can easily buy here*

Today, we present you our tasty milk kefir also known as “Kefirgrains”, “Tibetan mushroom” or “Caucasian milk kefir”. The origin of these cauliflower looking grains according to tradition, you will find in Caucasus and Tibet. There the milk kefir was traditionally harbored and nurtured for generations.

What is milk kefir?

As well as our other cultures (water kefir and kombucha), milk kefir is a symbiosis of yeasts and bacteria. During this fermentation with lactic acid bacteria and yeasts, you get the typical sweet and sour taste in combination with fizzy carbonic acid.

What is the difference between selfmade kefir and kefir from the supermarket?

We think you can only make your own selfmade milk kefir to get the tasty flavour you want. Only with your homemade milk kefir you can create a kefir with the taste and consistency you like best. Moreover, most of the supermarket kefirs do not contain active, probiotic and living microorganisms and are not produced with active kefir grains. You don’t have the special symbioses in those supermarket kefirs you find in homemade kefir. This kind of milk kefir is produced with isolated bacteria cultures.

How does kefir taste like? What kind of consistency has kefir?

Milk kefir grains with a shape of a cauliflower, have a consistency which is very rubbery. On the first look, you might think they look weird. But those little grains produce the tasty milk kefir drink and create an amazing taste experience.

Here it is important to know: The longer you let the milk kefir ferment, the creamier and sour your kefir drink gets. Don’t worry about the sour taste. It is as good as the mild kefir. Because of the sour milieu, the kefir protects himself from foreign germs that are also able to harm us. The taste of the normal fermentation time is what most people prefer: sweet and sour and a bit fizzy.

The fizzy taste comes from the degradation of sugar through yeast. During this process, carbonic acid appears.

Where do I get all the ingredients I need for making my own selfmade milk kefir?

All you need for your own milk kefir batch you can easily buy in our shop* Our organic certified homemade milk kefirgrains from loving breeding and long years of experience, you can easily buy here*get you milk kefir complete starter kit here*

What do I need to make my own selfmade milk kefir?

How do I make my own selfmade milk kefir?

Making milk kefir is very easy. Just have a look at our simple milk kefir instruction

  1. Put the milk kefir grains (only the grains, without the milk kefir drink) in your fermentation vessel.
  2. Fill the vessel with the milk (room temperature).
  3. Now cover the vessel with the wrapping film and the elastic band – the formed carbonic acid must be able to
  4. escape(!).
  5. Store it at a place (light protected) at room temperature.
  6. After 24 – 72 hours the fermentation process has completed and you can separate the grains from the kefir drink.
  7. Just pure the content of the vessel through a plastic sieve and fill it into another glass or into bottles.
  8. Rinse the milk kefir grains thoroughly with cold to lukewarm water.
  9. Clean the fermentation vessel thoroughly with washing up liquid and subsequently rinse it with hot clear water.
  10. Now you can start again from step one.

Now, your milk kefir is ready and you can enjoy your first selfmade kefir drink. More recipe ideas you find in our blog or in our recipe ebook you can download here*our recipe ebook you can download here*

Selfmade milk kefir recipe

Print Recipe
Serves: 2 Cooking Time: 10 min

Ingredients

  • 500 ml milk (ESL milk, fresh organic milk, fresh milk)
  • 8 g original organic natural kefir drinks milk kefir grains
  • 1 fermentation vessel made of glass, pottery or plastic with a suitable capacity providing the desired amount of
  • milk kefir drink
  • 1 bottle made of glass, pottery or plastic with a suitable capacity providing the desired amount of milk kefir drink
  • 1 elastic band
  • 1 sheet of wrapping film (not breathable) to cover the fermentation vessel
  • 1 plastic sieve/ strainer
  • 1 funnel
  • spoon made of plastic

Instructions

1

Put the milk kefir grains (only the grains, without the milk kefir drink) in your fermentation vessel.

2

Fill the vessel with the milk (room temperature).

3

.Now cover the vessel with the wrapping film and the elastic band - the formed carbonic acid must be able to

4

escape(!).

5

Store it at a place (light protected) at room temperature.

6

After 24 - 72 hours the fermentation process has completed and you can separate the grains from the kefir drink.

7

Just pure the content of the vessel through a plastic sieve and fill it into another glass or into bottles.

8

Rinse the milk kefir grains thoroughly with cold to lukewarm water.

9

Clean the fermentation vessel thoroughly with washing up liquid and subsequently rinse it with hot clear water.

10

Now you can start again from step one.

Have a lot of fun and success with preparing the kefir recipe. I’m looking forward to your opinion about this milk kefir recipe.

Do you have ideas? Let us know – please write a comment what you think about this article.

See you!

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

 

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6 Comments

  • Reply
    chwilówki bez grosza
    Monday November 26th, 2018 at 07:11 AM

    Hi Dear, are you actually visiting this site regularly, if
    so afterward you will absolutely obtain fastidious knowledge.

    • Reply
      Petra
      Friday March 15th, 2019 at 12:48 PM

      Many thanks:-)

      Best regards,

      Petra

  • Reply
    Jojo
    Tuesday July 30th, 2019 at 10:54 AM

    Hallo Petra,
    ich Versuche wo irgend möglich, Plastik zu vermeiden. Kann ich dennoch selbst Kefir herstellen. Der Plastiklöffel lässt sich ja durch einen Holzlöffel ersetzen. Aber wie könnte ich das Plastiksieb vermeiden??
    Hoffentlich hast Du eine Idee.Rin Tuch geht wohl nicht so gut, weil da ja nur die Molke durchgeht. Wie hat man es denn im Kaukasus gemacht, als es dort noch kein Plastik gab. Hab trotz Suche nichts dazu gefunden

    • Reply
      Petra
      Tuesday July 30th, 2019 at 11:20 AM

      Liebe Jojo,

      vielen Dank für Deine freundliche Nachricht.

      Ich finde es wirklich sehr schön, dass Du Plastik reduzieren möchtest. Ja, der Löffel ist schnell ersetzt. Zusätzlich kannst Du zum filtern ein Sie aus Bio-Kunststoff, der aus nachwachsenden Rohstoffen besteht hier bekommen: https://www.prodana.de/Sieb-aus-Bio-Kunststoff.

      Ich hoffe, dass ich Dir weiterhelfen konnte:-)

      Weiterhin viel Freude beim Fermentieren!!!

      Liebe Grüße

      Petra & Stephan

  • Reply
    Michael
    Friday September 13th, 2019 at 11:26 AM

    Hallo Petra, der erste Kefir war nach zwei Tagen noch nicht ausgereift . Der zweite super (auch nach zwei Tagen), aber der dritte sah nach zwei Tagen sehr abgesetzt (Klumpen weisse Masse die oben schwimmt und unten wie Molke aussieht) aus. Was ist da passsiert?

    • Reply
      Petra
      Friday September 13th, 2019 at 11:34 AM

      Lieber Michael,

      vielen Dank für Ihre Bestellung und Ihre freundliche Nachricht. Schön, dass die ersten Kefiransätze so gut geklappt haben:-) Zum einen kann es an der Wärme liegen. Bitte lesen Sie dazu auch folgenden Artikel: https://www.natural-kefir-drinks.de/info/Milchkefir-FAQ.html#ank17 Oder auf das abwaschen der Kefirknollen mit Wasser verzichten. Am Wasser kann es auch liegen (Chlor, Nitrat etc.).

      Ich hoffe, dass wir Ihnen weiterhelfen konnten:-)

      Liebe Grüße

      Petra & Stephan Kriegener

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