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Milk kefir is a tangy, fermented dairy drink that is similar to yoghurt and packed with beneficial probiotic bacteria. It is made by fermenting milk with kefir grains, which are small, cauliflower-like clusters of bacteria and yeast. The fermentation process can be done at home with a few basic items, including a glass jar or container, a spoon, a fine-mesh strainer, and a cloth or coffee filter to cover the jar. While cow's milk or goat's milk are the most commonly used types of milk, plant-based alternatives such as coconut, almond, or soy milk can also be used. The process typically takes 12 to 48 hours, depending on individual taste preferences, and the resulting drink can be flavoured with ingredients such as fruit, honey, or spices.
How to make kefir milk in Australia
| Characteristics | Values |
|---|---|
| Milk type | Fresh, whole organic milk (cow, goat, or UHT) |
| Milk quantity | 250 ml |
| Kefir grains | 5-10 g |
| Container | Glass jar |
| Temperature | Room temperature (20-30 degrees Celsius) |
| Fermentation time | 12-48 hours |
| Stirring | Stir or shake for high-fat unhomogenised milk |
| Straining | Use a fine-mesh strainer |
| Flavouring | Fruit, honey, or spices |
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What You'll Learn
Kefir milk fermentation time
Milk kefir is a tangy fermented dairy drink similar to yoghurt. It is made by adding kefir grains to milk, which feed on the lactose in the milk. The fermentation time for milk kefir varies depending on the desired taste and consistency, the milk-to-grain ratio, temperature, and the health of the grains.
The fermentation process for milk kefir typically takes between 12 and 48 hours. Some sources suggest a fermentation time of 24 hours, while others recommend tasting the kefir throughout the process to achieve the desired flavour. The longer the kefir ferments, the more lactose is consumed by the grains, resulting in a sourer and fizzier beverage. If left too long, the kefir may become too sour to enjoy.
It is important to note that milk kefir will continue to ferment even after removing the grains. Storing the kefir in the refrigerator will slow down the fermentation process and preserve its freshness. The ideal fermentation temperature for milk kefir is between 20 and 24 degrees Celsius. Warmer temperatures will speed up the fermentation process, while colder temperatures will slow it down.
The milk-to-grain ratio also affects fermentation time. A higher ratio of grains to milk will result in faster fermentation and a stronger flavour. It is recommended to use 5-10 grams of grains per litre of milk for a milder flavour. Additionally, the type of milk used can impact the fermentation time. Milk with a higher fat content will produce thicker kefir, and unhomogenised milk may require stirring or shaking during fermentation to prevent the grains from getting stuck in the cream.
It is worth mentioning that activating dried or shipped kefir grains can take a couple of days to a week, and it may take a few batches for the grains to acclimatise to a new environment. Consistency is key to successful fermentation, and it is important to feed the grains regularly to prevent them from disintegrating.
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Choosing the right milk
When it comes to choosing the right milk for making kefir, there are several factors to consider. Firstly, it is recommended to use fresh, whole milk to achieve the best taste and texture. The milk can be from cows, goats, or even jersey cows, and it should ideally be organic to ensure superior nutritional quality. If you are using UHT milk, make sure it is fresh as older milk can result in an odd flavour.
You can also experiment with different types of milk to find your preferred taste and texture. For example, goat's milk and cow's milk are both great options, and you can also try nut milk or plant-based alternatives like coconut milk, soy milk, almond milk, or oat milk. However, it is important to note that if you use plant-based milk, you should rest the grains with a good feed of real milk every couple of ferments as milk kefir grains prefer cow's or goat's milk.
When choosing milk, avoid ultra-pasteurized milk as it can inhibit the growth of kefir grains. Additionally, the higher the milk's fat content, the thicker the kefir will be. If you are using high-fat varieties of unhomogenised milk, you may need to stir or shake it a few times while it's fermenting to prevent the grains from getting stuck in the cream.
For every cup of milk, use around 5 grams of milk kefir grains. This amount can be adjusted to your taste preferences and the desired strength of flavour. Keep in mind that the more grains you use, the faster the fermentation and the stronger the flavour.
Overall, the right milk for making kefir depends on your personal preferences for taste and texture, as well as ensuring that the milk is fresh and of good quality to achieve the best results.
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Kefir grains
The grains are placed in a jar with milk, typically at a proportion of 2–5% grains-to-milk, and left to ferment for 12 to 24 hours at room temperature. The microbes in the kefir grains multiply, and the grains enlarge and eventually split, forming new units. The fermented liquid can then be drunk, used in recipes, or kept aside for a secondary fermentation.
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Kefir-making equipment
To make kefir milk, you will need some basic equipment. Most of the equipment is likely to be readily available in your kitchen.
Firstly, you will need a glass jar or container. This is where you will combine the milk and the kefir grains. The jar should be washed and dried before use. You can use a 500ml clip-top jar with a rubber gasket to keep oxygen out. Alternatively, you can use a 500ml jar with a lid or muslin secured with a rubber band.
Next, you will need a spoon. A plastic or wooden spoon is recommended. You will use this to stir the mixture and to push the kefir milk through the strainer.
You will also need a strainer. A fine-mesh strainer is best, and it should be made from a non-metallic material. If you are using a kefir maker, it may come with an in-built strainer.
Finally, you will need something to cover the jar. You can use a cloth, such as a tea towel, or a coffee filter. This will allow the mixture to breathe while keeping out any unwanted substances.
Optional equipment includes a jug or bottle for serving and storing the kefir milk, and a kefir maker. You can purchase a kefir maker as part of a kit, which may also include kefir grains and a premix.
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Flavouring and storing
After 12 to 48 hours, depending on your taste, strain the kefir milk through a mesh strainer into another container. If you're using a strainer, push the kefir milk through with a wooden spoon, leaving only the milk grains behind. You can drink the kefir as is, or you can further ripen it. To make a new batch of kefir, simply add the retrieved grains to fresh milk and repeat the process. You can also choose to do a second fermentation to improve the flavour, texture, and nutritional value. Shaking the fermenting kefir prevents the formation of yeasts and acetobacter colonies on the surface.
You can flavour your kefir by adding ingredients such as fruit, honey, or spices. You can also add a slice of lemon peel or a drop of lemon oil for a fresh taste. After flavouring, secure the lid on your jar or bottle and leave it at room temperature for an additional 24 hours to allow for a secondary fermentation, which will create carbonation.
If you can't strain your kefir right away, put it in the fridge to stop it from fermenting further, as the flavour can get quite strong. You can strain it anytime over the next 48 hours. Storing it in the fridge will slow down fermentation, and it should remain pleasantly usable for 7-10 days. To make more kefir, rinse out the jar, return the grains (there's no need to wash them), and start the process again. If you're taking a break from fermenting, you can store your kefir grains in fresh milk in the refrigerator for a couple of weeks.
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