Homemade milk kefir

Kefir is one of those things I’ve come to rely on over the years, I feel it really helps me out and keep's my gut in good health. It’s deeply nourishing, full of character and surprisingly simple to make once you get into the rhythm of it. Traditional milk kefir is made using live kefir grains, little cauliflower-like clusters of beneficial bacteria and yeasts that slowly ferment the milk over time. As the grains feed on the lactose in the milk, they produce lactic acid, beneficial bacteria and a little natural carbonation, transforming the milk into something tangy, lightly effervescent and packed with probiotics.

I make mine with rich raw whole milk from a Higher Colston Farm which gives the kefir a particularly creamy texture and lovely depth of flavour, but any good whole milk will work well. I drink it most mornings if i can, whizzed into a smoothie with fruit, seeds and nuts. It’s become part of my day.

makes about 500ml

Ingredients

500ml whole milk
2 Tbls active milk kefir grains

Method

Put the kefir grains into a clean 1-litre Kilner jar or similar glass jar. Pour over the milk and stir gently with a wooden or silicone spoon.

Cover the jar loosely with its lid, or a clean cloth secured with string or a rubber band. Leave the jar somewhere at room temperature, ideally around 20–24°C, and out of direct sunlight. In a cooler room the kefir may take closer to 48 hours to ferment fully, while in warmer conditions it may be ready in nearer 24 hours.

After about 12 hours give the grains a gentle stir to redistribute them through the milk. This can help encourage a more even fermentation and thickening, as the grains naturally tend to rise towards the top of the jar.

As the kefir ferments, the milk will gradually thicken and smell pleasantly fresh and slightly yoghurt-like. You may notice little pockets of whey forming through the milk, this is completely normal and simply means the fermentation is progressing well. After around 24 hours the kefir will usually taste mild and creamy, while a longer fermentation of 36–48 hours will give a tangier, sharper flavour and a thicker texture.

Once the kefir has thickened and tastes pleasantly sour, pour it through a sieve into a bowl or jug, stirring gently to help the liquid pass through while retaining the grains. The strained kefir can be transferred to a jar and kept in the fridge for around 5–7 days, where it will continue to develop flavour slowly.

Return the grains straight back into a clean jar with fresh milk to begin another batch. Over time the grains will slowly grow and multiply. Once they’ve increased by roughly half again in size, you can simply remove some of the excess. Either discard it, or better still, pass it on to a friend keen to start making their own kefir.

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