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You are here: Home / Healthy Recipes / Make Your Own Probiotic Milk Kefir

Make Your Own Probiotic Milk Kefir

May 8, 2014 by Playne Jayne 9 Comments

Make Your Own Probiotic Milk Kefir

:: Make Your Own Probiotic Milk Kefir ::

What is milk kefir?

Kefir is the magical elixir that is basically the product of milk (cow, goat, coconut, sheep, buffalo, or camel)  having been cultured with kefir grains.  The grains are white to bone colored granules resembling clumps of rice or cauliflower.

Make Your Own Probiotic Milk Kefir

Weird, right?  I agree. They are strange little living clumps – but don’t write them off!  The grains basically thrive and feed on the lactose in the milk and create a thick, creamy substance so rich in beneficial bacteria and yeasts that it’s been said they form a swat team in the digestive system: cleansing & rejuvenating as it changes the very environment it’s in.  As a result, the body becomes actively and intensely more proficient at combatting harmful bacteria and parasites.

What does milk kefir taste like?

The result tastes similar to plain Greek yogurt, but it can also readily compliment many other flavors as it’s used in your diet in combination with other foods (fruits, vegetables).  Also, kefir will take on the flavor of “add-ins” during a second ferment (more on that in a bit).

How can milk kefir be used?

I have been quite content to use kefir in smoothies, as a replacement for milk in foods like french toast casserole or bread pudding, peanut butter ice cream {don’t miss the recipe posted below!}, tzitziki sauce, and my most recent favorite: onion dip!

Make Your Own Probiotic Milk Kefir

 I’m sure I’ve only experienced a fraction of the possibilities out there.

My family enjoys the onion dip with toasted tortillas, veggies, and mini pretzels.

Make Your Own Probiotic Milk Kefir

Make Your Own Probiotic Milk Kefir

Make Your Own Probiotic Milk Kefir

How can I make my own milk kefir?

The easiest way to begin is by using regular whole cow’s milk. (Unless you already have another type of milk listed above you want to try.)  Many people contend that using raw milk is a must, but I don’t have any available to me yet until next spring when my goat will be milking.  The results I’ve had with regular store-bought whole milk (you can also use lower-fat milk) has been a good place for me to start.

You can either obtain your kefir grains from a friend that cultures, because the grains do eventually multiply, or you can get them online.  Cultures for Health is an amazing resource for many different starter cultures!  Kefir (milk, or water kefir made from an entirely different type of grain), kombucha, sourdough, yogurt, cheese culture starters, etc!

There is much varying information on the instructions, but not to worry!  Basically, 2 Tbsp of your kefir grains will culture 1 quart of milk.  The grains are placed in a clean quart jar of milk with the lid on, and left on the counter 6 feet from any other culture and out of direct sunlight.

Make Your Own Probiotic Milk Kefir

Some information online says to stir your culture occasionally with a wooden or plastic spoon.  I do not and my culture is always great. The culture stays on the counter 24-48 hours (I always do 48 hours.) After your kefir has cultured, you strain your kefir grains from your culture, and they are ready to culture a new batch!

Your milk kefir is placed into the refrigerator for 2 days. You can also leave the strained kefir on the counter for a 2nd ferment which furthers the health benefits and smoothes the tart flavor quite a bit; also during the 2nd ferment you can add fruit, or vanilla (if using the kefir for a smoothie) or maybe some green onion or garlic if using your kefir to make kefir cheese for use as a dip.  If you choose to do a 2nd ferment, after the 4-6 additional hours on the counter, then place the kefir into the refrigerator for the next 12-48 hours.

I have used 2nd fermented unflavored kefir cheese in peanut butter ice cream and it was fantastic!!!

Make Your Own Probiotic Milk Kefir

Make Your Own Probiotic Milk Kefir

When your kefir has fermented a 2nd time for 4-6 hours, pour into a coffee filter-lined strainer over a bowl and place a lid on it loosely and refrigerate. It takes about 24 hours before you find your lovely kefir cheese ready for dips, spreads, or ice cream!

Print
Peanut Butter Kefir Ice Cream

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cup

Peanut Butter Kefir Ice Cream

So easy! Probiotics never tasted SO GOOD!! Prep time does not include the 24 hours it takes to strain the whey off the kefir.

Photo Credit: CulturedFoodLife

Ingredients

  • 2 cups whole milk
  • 1 cup kefir cheese
  • 1 cup peanut butter
  • 1/4 cup agave nectar or honey
  • 2 tsp vanilla

Instructions

  1. Blend all ingredients in a blender 15 seconds
  2. Pour into ice cream maker per manufacturer's instructions
  3. Place ice cream in freezer a few additional hours to firm up
3.1
http://lauraslittlehousetips.com/make-your-own-probiotic-milk-kefir-2/

I hope you enjoy your kefir adventure as much as I have! I’m so glad I gave it a try … it enables me to inexpensively offer something full of goodness to my family on a regular basis!  Let us know what you think if you try it!

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Filed Under: Healthy Recipes, Make your Own, Recipes Tagged With: Dip, DIY, Fruit, Gut Health, healthy, Ice Cream, Kefir, Kefir Cheese, Make Your Own, Milk, Milk Kefir, Probiotic, Recipe, Smoothies

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Trackbacks

  1. Freezing Foods Made From Bread Surplus says:
    May 12, 2014 at 12:50 pm

    […] the recipe from Paula Deen except I replaced a lot of the milk in her recipe with a surplus of homemade kefir I also had on hand and it was fantastic!  I’m so glad I made that choice – the kefir […]

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  2. Make Your Own Sourdough Starter says:
    May 16, 2014 at 11:46 am

    […] knew it existed!  But after I found myself enjoying kombucha made in my own kitchen, and then milk kefir, I realized it was a great investment of the little bit of time it takes to give my family the […]

    Log in to Reply
  3. Happy Chickens! says:
    May 27, 2014 at 3:13 pm

    […] (I feel great checking that one off my list!)  You can buy kefir at the store, or learn to make your own at home!  Cultures for Health also gives great […]

    Log in to Reply
  4. How To Preserve Fresh Herbs says:
    June 9, 2014 at 9:46 am

    […] love to put herbs on just about everything! Pizza, salad, meat. I even flavor homemade kefir in a second fermentation to make cheese with it. Fresh herbs are a wonderful aromatic addition to […]

    Log in to Reply
  5. Summertime Foods - Keeping It Cool In The Kitchen says:
    July 3, 2014 at 10:51 am

    […] frozen berries, peanut butter, and yogurt.  In the last year, though we’ve been using our Probiotic Milk Kefir and I know I’m giving everyone something so nutritious and healthy for them!  And no cooking? […]

    Log in to Reply
  6. Tips For Keeping Livestock Water and Watering Systems Clean says:
    July 7, 2014 at 4:14 pm

    […] peroxide and using it in my waterers for sure! I already feed my chickens fermented feed and also homemade kefir – both highly beneficial in elevating aerobic bacteria levels.  But anyhow!– We were […]

    Log in to Reply
  7. Cucumber Salsa Recipe says:
    July 7, 2014 at 6:00 pm

    […]   This is my family’s favorite way to dig into some baba ganoush or homemade hummus or even onion dip made from milk kefir!  They have a much better flavor than chips, less fat and less sodium!  AND THEY ARE CHEAPER! […]

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  8. Water Kefir - Healthy Alternative To Soda And Juice says:
    July 23, 2014 at 7:16 am

    […] and yeast feed on the dissolved sugar in the water creating a probiotic drink!  Same concept with Milk Kefir <click to learn how to culture your […]

    Log in to Reply
  9. Kefir Cheese Peanut Butter Ice Cream says:
    February 20, 2015 at 3:44 pm

    […] I have been culturing milk with kefir grains. You can read about how easy and beneficial it is to make your own probiotic dairy kefir, and if you’ve never heard of it before I can assure you it’s not as scary as it […]

    Log in to Reply

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