International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Kefir (Eastern European)

Homemade Milk Kefir: A Taste of Eastern Europe

Learn to make authentic milk kefir at home, a fermented milk drink with a tangy flavor and probiotic benefits, originating from Eastern Europe. This recipe details the traditional method, ensuring a delicious and healthful result.

Prep Time
5 minutes
Cook Time
24-48 hours (fermentation)
Servings
Approximately 2 cups of kefir
Ingredients
  • 1-2 tablespoons Milk Kefir Grains
  • 2 cups Fresh Milk (cow, goat, or sheep)

Getting Started: The Grains

Milk kefir grains are not actually grains, but rather a symbiotic culture of bacteria and yeast (SCOBY). These grains are essential for the fermentation process. Ensure your grains are healthy and active by observing them closely. Healthy grains will cause the milk to thicken and ferment within 24-48 hours at room temperature (around 20-25°C or 68-77°F).

The Fermentation Vessel

Use a clean glass jar for fermentation. Avoid metal containers as they can react with the acidic kefir. A wide-mouth jar is ideal for easy removal of the grains.

Step 1: Combine Milk and Grains

Place the milk kefir grains into the clean glass jar. Pour the fresh milk over the grains, ensuring they are fully submerged. Leave approximately an inch of headspace at the top of the jar.

Step 2: Fermenting the Kefir

Cover the jar with a breathable cloth or paper towel secured with a rubber band. This allows air to circulate while preventing insects from entering. Store the jar at room temperature (ideally 20-25°C or 68-77°F) for 24-48 hours. The fermentation time will depend on the temperature and the activity of your grains. Check the kefir periodically. It is ready when it has thickened and has a slightly sour smell.

Step 3: Separating the Grains

Once the kefir has fermented to your liking, gently stir the mixture. Strain the kefir through a non-reactive strainer (plastic or nylon) into a clean bowl or jar. The milk kefir grains will remain in the strainer. This step separates the grains from the finished kefir.

Step 4: Rinsing and Reusing the Grains (Optional)

You can rinse the kefir grains with fresh milk if they appear coated or slimy. This helps maintain their activity. Place the rinsed or unrinsed grains into a clean jar and add fresh milk to start a new batch. Always use fresh milk, avoid reuse the old batch.

Step 5: Storing and Enjoying Your Kefir

Pour the strained kefir into a clean jar or bottle and store it in the refrigerator. Refrigeration slows down the fermentation process. Kefir can be stored in the refrigerator for up to a week. Enjoy your homemade milk kefir plain, with fruit, in smoothies, or in other recipes.

Nutrition Facts Estimated per 100g of product

Approximate values for cow's milk kefir:

  • Calories: 50-60
  • Protein: 3-4g
  • Fat: 2-3g (depending on the milk used)
  • Carbohydrates: 4-5g
  • Calcium: 100-120mg
  • Probiotics: Varies greatly depending on the grains and fermentation time

Other Considerations for Nutrition

Nutritional values can vary significantly based on the type of milk used (whole, skim, goat, etc.) and the length of fermentation. Longer fermentation times may result in slightly lower lactose content.

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FAQ

  • What if my kefir is too sour?

    If your kefir is too sour, reduce the fermentation time. Try fermenting for only 24 hours. You can also use a higher milk-to-grains ratio.
  • What if my kefir isn't thickening?

    Ensure your milk kefir grains are healthy and active. Make sure the temperature is within the optimal range (20-25°C or 68-77°F). If the grains are new, they may need a few batches to adjust. Also, avoid using ultra-pasteurized milk, as it may inhibit fermentation.
  • Can I use different types of milk?

    Yes, you can use cow's milk, goat's milk, or sheep's milk. The taste and consistency of the kefir will vary depending on the type of milk used. Avoid using non-dairy milk alternatives as they don't provide the necessary nutrients for the grains to thrive.
  • How do I store kefir grains if I am not using them?

    For short-term storage (up to a week), place the kefir grains in a jar with fresh milk and store them in the refrigerator. For longer-term storage (up to a month), place the grains in a jar with fresh milk and store them in the refrigerator, changing the milk weekly. For storage over 1 month the best way is to dehydrate your grains or frozen in milk into a jar.