Easy Homemade Creamy Milk Kefir Yogurt Recipe
Easy Homemade Creamy Milk Kefir Yogurt Recipe: Learn how to make creamy milk kefir at home with just two ingredients for delicious smoothies and more.
Servings 1 jar
Calories 150kcal
Equipment
- Large jar
- Metal strainer
Ingredients
- 2 tablespoon Kefir grains
- 830 ml Whole milk preferably raw
Instructions
- Add milk kefir grains to a large jar (size depends on how much milk kefir you want to make)2 tbsp Kefir grains
- Fill with milk, leaving about 1 inch head room at the top.830 ml Whole milk
- Stir, cover with a lid and allow to sit for 24-48 hours. The exact time will depend on the room temperature in your kitchen, and the activity & maturity of your grains.
- When the kefir reaches your desired consistency, strain through a metal strainer into a large bowl.
- Transfer the kefir grains left in your strainer into a fresh jar, and fill with milk.
- Store your finished kefir in the fridge until ready to use.
Video
Notes
Tips
- Let the kefir do its thing: Once you add your milk kefir grains to whole milk or raw milk, just let it sit at room temperature for 12-48 hours. During that time, the grains work their magic, turning the milk into a tangy, probiotic-rich fermented drink. The longer you let it sit, the thicker and more flavorful it gets. Plus, the live cultures are great for your gut health.
- Keep it warm, not hot: Make sure your kefir sits in a warm spot, but not too hot. Room temperature is perfect for the fermentation process. If it’s too cold, your kefir will take forever to set. If it’s too warm, it could over-ferment and get too tangy. Finding that sweet spot keeps the flavor just right, and those live bacteria will be happy and working their magic.
- Get the right amount of grains: It’s all about balance with your milk kefir grains. You don’t need a ton, just the right amount for the milk you’re using. If you’ve got a big family or a bunch of friends coming over, just make a larger batch by adding more grains and milk. Don’t go overboard with the grains though because it can mess with the texture and flavor. Keep it simple and you’ll get that creamy kefir everyone loves, every time.
- Strain and store it: Once your kefir is all set and looking good, strain it through a plastic strainer into a clean bowl to get rid of the grains.
- Don't toss those grains; they're good to go for your next batch! This process is one of the easiest ferments you’ll ever make, there’s nothing complicated about it. After straining, just store the kefir in the fridge.
Storage
Refrigeration: Once your kefir is ready, pop it in the fridge. Just pour it into an airtight container, and it’ll stay fresh for about a week. Keeping it cold helps maintain those live bacteria, so your creamy kefir stays smooth and tasty. If you’ve made a big batch, it’s a good idea to use smaller jars so you’re not constantly opening the same one. This way, your fermented milk drink is always ready for a quick pour, a smoothie, or even a salad dressing. Freezing: You can freeze kefir, but it’s not the best option if you’re after that smooth, creamy texture. Freezing can make it separate, and it might change the texture a bit. If you do decide to freeze it, just make sure it’s in an airtight container or small jar with a little room at the top for expansion. Drink it, mix it, enjoy it: The fun doesn’t stop once your kefir’s done fermenting! You can drink it straight, toss it in a smoothie with some fresh fruit, or even use it to make a creamy salad dressing. The health benefits of kefir are endless, and it’s way better than anything you’ll find at the store. And thawing it won’t give you that fresh, creamy texture, but it’ll still work for recipes where texture isn’t the main focus. For best results, it’s always best to enjoy your fresh kefir right away.