Making kefir at home isn’t difficult. In fact, if you provide the perfect conditions for the kefir grains, they actually do all the hard work for you!
These perfect kefir conditions are what we are looking at today. Below, we’re going to walk you through making kefir at home and explain how you can create the perfect conditions for your kefir grains and take the hard work out of making the awesome stuff.
Whether you have cultured dairy before or are thinking about giving it a go, there’s plenty of info here to help you perfect your culturing techniques or learn them.
Before You Start Making Kefir
Please note: the instructions here are for the traditional milk kefir grains. These are the starter grains that you rehydrate, ready to make kefir. If you’d like to make kefir with powered kefir starter culture, please follow the instructions on the packaging.
Of course, you will also have instructions that came with your kefir grains that you can follow. However, these instructions can be tricky to follow so if you get stuck, just come back here for more help.
One more thing before we start making kefir: if you plan on using raw milk to make your kefir, you’ll need to activate your kefir grains using pasteurised milk first. Once you’ve done this, you can then slowly transfer your kefir grains to raw milk.
Right, that’s all you need to know before making kefir at home. Just before we get to a step-by-step guide on making kefir at home, though, let’s look at all the things you’ll need to make the process as easy as possible.
What You’ll Need
To start making kefir at home, you need a few things that are widely available. You’ll need to decide which kind of milk you’d like to use. This doesn’t really affect how the kefir grains culture, it is just a way making sure your kefir is made just the way you like it.
Supplies for making kefir at home
You’ll need a few things to make kefir at home. Many of these things are included in kefir starter kits, but they are also readily available pretty much anywhere. The supplies you need to make kefir at home include:
- A glass jar
- A stirring utensil (non-metal)
- A breathable cover for the jar (a paper towel, coffee filter, tight-weave towel or butter muslin is perfect for this)
- A way to secure this breathable cover to the jar (an elastic band or even a piece of string works great for this)
- A fine mesh strainer (plastic ones are best) this is to remove the kefir grains from the finished kefir)
And that’s it; once you have all these supplies, you can start making kefir at home. Here is a step-by-step guide on the process of kefir making at home that you can follow along with whenever you need a helping hand.
Step-by-Step Guide to Making Kefir at Home
- 1-2 teaspoons of active kefir grains
- Cow’s or goat’s milk
How to make kefir
- Start by transferring the active kefir into up to 4 cups of fresh milk. This will produce about 4 cups of kefir, so if you want to reduce the amount you’re making simply reduce the amount of kefir grains and milk you are using.
- Cover the mixture with your chosen cover from above, like the coffee filter, for example.
- Place in a warm spot to begin the culture process. This warm spot doesn’t need to be too crazy, between 20 and 30 degrees Celsius is fine. Try keeping your culturing kefir in the kitchen or any room in the house that holds a constant temperature that is a little higher than normal room temperature.
- Give it time to culture. Culture your kefir until the milk thickens slightly and the aroma is pleasant. This typically takes about 24 hours, but it can take less or more depending on the temperature. Keep an eye on your kefir!
- After the milk has changed texture, the culture is complete. You can now remove the kefir grains from the mixture. This is easily done with a plastic strainer, though a stainless-steel strainer may be used if you like too. Sometimes kefir can be a little awkward passing through the strainer; a plastic or silicone spatula can be used in this case to encourage the kefir through the strainer.
- Once you’ve removed the kefir grains from the freshly made kefir, place them in a fresh batch of milk to start the process again. If you don’t want to make any more kefir, follow our tips for storing kefir grains for later use.
Finally, store your freshly made kefir in the fridge and enjoy it whenever you please! Congratulations, you’ve just made your first batch of kefir, and you made it look easy!
Don’t forget, we have loads of other information about kefir on here to help you make the most out of your kefir experience at home or anywhere else. Before you leave, please check out our other articles and become a kefir expert!