Description
Creamy, tangy, and full of gut-friendly probiotics, this homemade raw milk kefir is easy to make and endlessly useful—from smoothies to salad dressings and more.
Ingredients
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1–2 tablespoons kefir grains
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1 quart raw milk (cream skimmed off)
Instructions
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Add kefir grains to a clean glass jar—about 1–2 tablespoons per quart of milk.
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Pour in milk. I use raw milk (after skimming the cream), but any whole milk will work. Just don’t use hot milk!
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Cover loosely. I set the lid on top (don’t screw it on). A coffee filter and rubber band or a cloth works great. You want it to breathe.
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Let it sit on the counter for 24 hours. It’ll thicken and might separate slightly. Totally normal.
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Strain it. Use a plastic or stainless steel strainer to catch the grains. I stir gently with a spatula to help it along.
- Rinse and repeat. After straining out the kefir grains, you can rinse them off and start over with Step 1 to make your next batch of raw milk kefir.
Notes
After your kefir has fermented and been strained, you can store it in the fridge for a month or so.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Fat: 8g
- Carbohydrates: 12g
- Protein: 8g
