Homemade milk kefir – Diagnosis Pink

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# Homemade milk kefir

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# Homemade milk kefir

Homemade milk kefir is easy and very delicious. The amount of tanginess will depend on how long you ferment your kefir. I have found that new grains tend to make a more mild flavored kefir. If you like that flavor and your grains start to make too tangy of kefir then rinse in noncholrinated water. You can use cows, sheep or goats milk that is skim, low fat or whole milk. Coconut milk can also work. Nut milks need a starter culture and this recipe will not work with nut milks. Whole milk will make a smoother, more creamy texture. If you use organic milk, make sure it is not ultra-pasteurized milk. Fermentation is from 12-24 hours, depending on the thickness you want. The longer you ferment the thicker and tangier it will be. However, the longer you ferment it, the more likelihood of it separating from the whey and need to be mixed back in. It is best to use non metal equipment, but you can use nonreactive metal such as stainless steel. Kefir is very sensitive to metal and you can kill the grains with using certain metals. You can drink kefir straight or add to your favorite smoothie recipe in place of milk. Freeze flavored kefir to make a great ice cream-like treat. You can also use in cooking and baking as you would use buttermilk.

Homemade Milk Kefir

Equipment

- Glass Jar
- Wood, silicone, or plastic spoon for stirring
- A breathable cover for the jar such as a tight-weave towel, cheese cloth, muslin, or paper coffee filter.
- Rubber band to secure cover
- Fine mesh strainer not metal except stainless steel.

Ingredients:

- 1-2 teaspoons active milk kefir grains
- 4 Cups milk: cows milk , goats milk, sheeps milk, coconut milk, not ultra pasteurized. Not raw or unpasteurized milk. SEE NOTE at end.

Directions:

1. In glass jar combine Milk kefir grains and milk.
2. Place covering on top and secure with rubber band or jar ring.
3. Place in a warm spot, 68°-85°F, to culture for 12 – 24 hours. Milk will be slightly thickened. The new grains will take about 24 hours but as you use them it may take as little as 12 hours. You will see a slight split with the thicken milk and the whey.
4. Filter out the grains with the fine mesh strainer into a glass bowl. You can use your spoon to help move the thickened kefir off the grains.
5. Place the grains in new milk. If you are not making more kefir then add milk just to cover and put in the refrigerator until ready to make the next batch. If making a new batch then add to 4 cups of milk in a new glass jar.
6. Store finished kefir in the refrigerator.
   Kefir grains can be used indefinitely.

Note: Kefir made from raw or unpasteurized milk should not be used if you are immunocompromised. Speak to your doctor about drinking Kefir made from pasteurized milk if you are immunocompromised.