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Have you ever heard of Yogurt Kefir or wondered how kefir is made? Most people think of it more simply as drinkable yogurt, but technically it is a fermented milk drink with a slight sour taste. It is made with a culture of yeasts and bacteria.
Kefir is available at most grocery stores, but I decided to make my own recently and I’m very excited to share it with you!
Milk Kefir is simple to make. It is thick (and creamy!) as a smoothie, and full of those good-for-you probiotics we hear so much about. It’s like a drinkable, pourable yogurt. You can enjoy it plain, or add it to smoothies and get all the nutritional and probiotic benefits.
Make Your Own Yogurt Kefir At Home!
What is Yogurt Kefir?
Kefir (pronounced keh-FEHR) is a fermented milk drink similar to yogurt, but because it has a thinner consistency, it can be consumed as a drink like milk.
The word is thought to derive from the Turkish word “keif”, which means “good feeling”, and its origins are believed to have been centuries ago from the shepherds of the Caucasus mountains.
It has a slightly sour and ultra-creamy flavor similar to plain Greek yogurt. But, even more than yogurt, kefir contains a plethora of gut-friendly probiotics!
A Probiotic Yogurt-Type Drink
What Are Kefir Grains?
To begin this kefir adventure, you’ll need to obtain some kefir grains. Kefir “grains” are the engine behind the entire process, containing all of the yeasts and bacteria required to ferment milk into creamy kefir.
Those who are gluten-free should not be concerned; these aren’t true grains, but rather grain-like colonies of yeast and lactic acid bacteria that look like cauliflower.
Here’s How Kefir Grains Look Like
Where Do You Get Kefir Grains?
Unless you have a friend who makes kefir, ordering your kefir grains online is the most convenient option.
You won’t have to buy kefir grains again once you have them. They will continue to grow and ferment many batches of kefir.
What Is the Best Milk to Make Kefir?
Apart from the kefir grains, the only other ingredient in this recipe is milk! To begin, use pasteurized milk, but gradually transition to raw milk after a few weeks of acclimating your kefir grains to their new environment.
In terms of fat content, whole milk is preferable for grains, though you can gradually transition to a lower fat option over time.
The Best Yogurt Kefir You’ll Ever Taste!
Some Benefits of Kefir
- Kefir is high in calcium, protein, and B vitamins.
- Kefir may contain up to 61 different microorganisms, making it a much more potent probiotic source than many other fermented dairy products.
- It also contains the probiotic Lactobacillus kefiri as well as the carbohydrate kefiran, which may protect against harmful bacteria.
Frequently Asked Questions (FAQs)
I recommend keeping it in the refrigerator for up to two days. It can also be kept in the freezer for up to a month.
You can drink it on its own or add it to smoothies, lassis, or smoothie bowls. You can also substitute it for yogurt, buttermilk, or milk when baking cakes, muffins, or pancakes.
Metals have the potential to harm the microbial wonderland that is kefir. Avoid kefir contact with metal whenever possible (and definitely don’t brew kefir in a metal vessel).
Milk kefir and water kefir are two distinct fermentations that use different ingredients and kefir grains. Water kefir cannot be made with milk kefir grains.
Ways to Use Yogurt Kefir
Once you get started, you’ll probably end up with more kefir than you know what to do with! Here are a few of our favorite milk kefir recipes.
On its own: You can drink it on its own or substitute it for yogurt (like in a bowl of cereal).
Smoothies: To add a probiotic boost to smoothies, use kefir instead of milk or yogurt.
Salad Dressing: I love making a tangy ranch dressing with kefir!
Kefir Ice Cream: Creamy and rich, kefir ice cream is delicious! It takes on the flavor of frozen yogurt.
Baked Goods: Because kefir is a great substitute for buttermilk, it works well in things like pancakes and biscuits.
Top Tips & Tricks
- Kiefer grains multiply gradually with use. Once you have strained the grains, transfer them into a new jar and repeat the whole process to make another batch of kefir.
- Make sure to make your kefir in a glass jar because metal can weaken the grains.
- One of my kids absolutely loves drinking kefir yogurt and the other one doesn’t. What I like to do for her and for the family to enjoy with meals is mix the kefir yogurt with dried mint, Himalayan salt, and cubed Persian cucumbers.
- The way my husband and I like to drink it is with cayenne pepper for additional health benefits. He adds water to the kefir since he enjoys it this way and I enjoy it as is with cayenne pepper.
- If you use raw milk street from the farm the amount of probiotics almost triple and quadruples.
- Adding garlic to the yogurt is very delicious but from what I know it can kill the probiotics in it. I personally refrain from adding or eating garlic around the time I consume kefir yogurt.
Homemade Delicious Creamy Yogurt Kiefer Ingredients
Includes has up to 17 strains of probiotics! – requires a bit of research
- 1 tablespoon ready milk keifer grains
- 1 cup organic whole milk
Steps to Prep Yogurt Kefir
First you want to make sure the glass jar you are using is sterile. Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or kefir.
Once the jar has cooled, add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1. For example, if I have 3 tablespoons of keifer, I add 3 cups of organic whole milk. If you have more, than you have to use more jars. (Please see notes.)
Mix using a wooden spoon.
Cover with a paper towel (cut to fit the lid size). You can use a rubber band around the paper towel to keep it in place or secure with a lid instead. Place the jar on the counter for 24 to 30 hours until it becomes firm and yogurt has formed.
Strain the milk using a plastic strainer.
Store the yogurt in the fridge for one to two weeks. Re-use the Kefir grains to make more yogurt!
More Recipes You Must Try:
- Mujadara Hamra (Reddened Lentils and Bulgur)
- Lebanese Lentils and Rice Recipe (Mujadaret Roz)
- Kibbeh Bil Sanieh (Baked Kibbeh)
- Meat and Rice Stuffed Squash
- Simple Lebanese Meat and Rice-Hashweh
- Perfectly Seasoned Baked Potato Balls Recipe
- Tender Slow Cooked Roast Beef
- Baked Cumin Chicken and Potatoes
- Best Boiled Potatoes with Dried Herbs
- Crispy Crunchy Air Fryer Cauliflower
- Freekeh with Ginger Chicken
Homemade Delicious Creamy Yogurt Kiefer
Equipment
- glass jar
- wooden spoon
Ingredients
- 1 tablespoon ready milk keifer grains
- 1 cup organic whole milk
Instructions
- First you want to make sure the glass jar you are using is sterile. Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or keifer.
- Once the jar has cooled add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1. For example I have 3 tablespoons of keifer, therefore I add 3 cups of organic whole milk. If you have more than use more jars.
- Mix using a wooden spoon. Cover with a paper towel (cut to fit the lid size). You can use a rubber band around the paper towel to keep it in place or secure with a lid instead.
- Place the jar on the counter for 24 to 48 hours until it becomes firm and yogurt has formed.
- Strain the milk using a plastic strainer.
- Store the yogurt in the fridge for one to two weeks. Re-use the Kefir grains to make more yogurt!
I was trying to make Kiefer for the first time from grains that I bought on line. I think about one TBS of grains. I added a quart of whole milk from the grocery store.in 24 hours it did nothing. I STRAINED IT, PUT IN ANOTHER CLEAN JAR & this time I only added 1 cup of milk, will check it tomorrow after 24 hours. I hope I didnt kill the grains because I see they multiply gradually.
Hi Paulette, no you did not kill the grains! You did the right thing. 1 tablespoon per 1 cup whole organic. They are milk grains that are unleashed or live right? Keep me posted on the progress.
This will be great on protein shakes. Sounds so easy to make too!
Great idea!! Adding dates and honey is recommended to level out the sourness the yogurt may have 🙂
This drink has become very popular recently and I always wondered how to make it. Will definitely try it soon. I just need to get some kefir grains
I couldn’t believe I was actually able to make kefir at home. I’ve read a lot about its benefits and I’m so excited to use it in smoothies
I wish many knew how easy it is to make kefir at home! Glad you are on board now!
thanks, keif is a kurdish word, unfortunately turkish people put their own name on everything, which comes from Kurdistan and Iran. Kurdish people have been living there for thousands of years but turkish ( barbarian from mangolia) invaded the region, even nowadays 10% of turkiy,s population are turk.
How do you store the remaining grains after the first use ? In another glass jar? Thank you ! Will attempt to make this !
Good question! You either make more by following the same steps or you store them this way: Store every 3 tablespoons in 1 cup organic full fat milk in the refrigerator for up to 7 days. Replace the milk after 7 days to keep the grains alive since they feed off of the sugar and lactose in the milk. If you are going on a long vacation and you have lots of grains, since they do grow, then place them in a gallon of organic milk (half full – depending on how many grains you have). the more grains the more milk. Hope this helps? Let me know if you have any other questions.