What is and How do I Make Milk Kefir

Milk kefir is our next contender in the fermented drink lineup. Unlike water kefir, which feeds on sugar, milk kefir feeds on milk fat. Again, this drink is chock full of those probiotics we should be getting into our bellies. In fact, one great thing about milk kefir is that it contains way more strains than both water kefir and kombucha!

What does milk kefir taste like?

In general, milk kefir is basically a yogurt drink. It’s got a tangier smell and taste than your standard grocery-shelf yogurts (i.e., plain or Greek), but I’m actually a big fan of that. Milk kefir goes great in smoothies! I think the tanginess of the kefir pairs really well with the sweetness of whatever fruit you add in. You can definitely find milk kefir in the dairy section of most grocery stores, so feel free to see if you like the taste before committing to raising your own kefir pets. 

The texture of your milk kefir will vary with the fermentation temperature. At warmer temperatures, my milk kefir tends to be thicker. When I’m feeling like a thinner drink, I ferment my milk kefir in the fridge. The cool thing is, you can get a carbonated drink if you seal the kefir in an airtight bottle after straining out the grains. I personally think this really elevates the taste.

How long does it take to make milk kefir?

Let me tell you, milk kefir is a POWERHOUSE. Seriously. These guys work super fast. I add my grains to a glass jar with two cups of milk and BAM, it’s ready in as little as 8 hours up to 24 depending on the temperature of the room. Leave it out too long, however, and your concoction will start to separate into curds and whey. It’s still drinkable if you mix it back together, but it definitely causes a pain when trying to separate the grains out from the curds. Regardless, quickly separating into curds and whey means it’s really easy to also whip up your own kefir cheese at home.

Anyways, milk kefir is definitely a commitment. Because the turnover is so fast, you’ll have to keep feeding your grains every day and will probably end up with a crazy amount of kefir if you don’t consistently consume it. Thankfully, you can always use the extra milk kefir to create other things, such as your own sourdough bread (recipe to come)! 

So, I personally think getting the milk kefir SCOBY (symbiotic culture of bacteria and yeast) is a worthwhile investment since it’s so versatile. You’ll not only have a probiotic yogurt drink, but you can also make your own cheese and bread! A disclaimer though: I am a dairy FIEND. So falling in love with milk kefir was essentially programmed into my genetics.