Say hello to the pound-for-pound world champion of probiotic foods!
While everyone is talking about kombucha, those of us in the know are still fawning all over the king of probiotic drinks…milk kefir! Unfortunately, most recipes for making it at home can be kinda off. To save you from ending up with off-tasting kefir (or even milk moonshine!) we have our tried & battle tested system for making perfect kefir time after time. Let’s do it!
14 fl oz / 1 liter pasteurized cow’s milk*
1 tablespoon kefir grains Plus special equipment – see below
1 tablespoon kefir grains
Plus special equipment – see below
Our Recipe Notes
My boys love the chicken version of this recipe. It seems to have a lighter flavor to it. So if you are looking to serve it for the whole family, maybe try that version before the beef one.
Also, if you have a big enough pot, consider doubling the ingredients and making a lot, as it stores really well in the freezer. I even use ice cube trays to break it out into smaller servings which I can add to any soup or sauce I’m making later during the week. At our house we can’t get enough of the stuff!
If you can let it cook longer than my recommended cooking time above, even better. 8 hours is the perfect amount.
Lastly, if you are thinking of buying it from the store, make sure you go for one without preservatives. They’re always kept in the fridge section and you’ll probably notice the expiration date is short (thanks to no nasty preservative).