Milk Kefir - The Basics

Milk Kefir  - The Basics

What'cha need to know

If you have digestive issues or IBS, 

Milk Kefir is the drink for you!

It has changed my life.  I have severe IBS and have been on a variety of medications for 5 years.  None of these have really worked.  Before Milk Kefir, I was on a regiment of Linzess 290, plus 1 to 2 doses of Miralax every day - and it still was only marginally better!
Now I drink a glass or two of Milk Kefir, one first thing in the morning and sometimes one in the evening, if I just want one or feel a little bloated.  It is a bit of an acquired taste, but I now absolutely love the recipe that I am about to share with you.

The Grains 

First, they are not actually grains, but a SCOBY (Symbiotic Culture of Bacteria and Yeast), just like Kombucha has a SCOBY.  Kefir SCOBY's have a very different look and feel than Kombucha.  While Kombucha is one large jellyfish/mushroom-like mass that floats at the top of the tea during fermentation, Kefir SCOBY's more resemble a clearer cottage cheese.

The best way to get your grains is to find a friend with some.  They will gladly give you enough to start your own 1/2 gallon batch, which is about 1/2 cup.  I know this because I am currently overrun with Milk Kefir.  I have 2 cups sleeping in the fridge and another cup in rotation making Kefir.  I have a friend stopping by today to pick up some Kombucha starter for a friend and I plan on forcing her to take some Milk Kefir starter for both her friend and herself.  I just can't bring myself to throw them away!  They are my little civilizations and I feel I must protect them.  (I, obviously, need a pet.)  I may resort to using some as fertilizer in my garden or throwing some in smoothies.  These grains reproduce like bunnies if they are happy and well-cared for.   

We have been sticking to the Scooby and gang theme, so we call our Milk Kefir grains Fred, because, um, he's a very, very, white boy.


If you can not get one from a friend, I recommend ordering this one:



You also need the following equipment:

• At least 3 half gallon mason jars
• a large plastic funnel
• a large plastic strainer
• a bamboo or wooden spoon
• coffee filters
• a rubber band
• reCAP large size (optional, but nice to have)
• glass flip-seal bottles (optional)

The Milk

Normally, I would say, use organic.  We prefer organic in both cooking and drinking.  However, most mass produced organic milks are ultra-pasturized; that is why they last so long in our fridge and we can buy the little boxes of it not refrigerated to send to school with our kiddos.  Ultra-pastured is not good for the process as it removes some of what is necessary to ferment.  If you have a raw milk source that you trust, many people use raw milk.  I do not have access to raw milk, so I buy regular milk from companies that do not use hormones or antibiotics on their cows.  It seems to be a good compromise and the Kefir comes out tasting wonderful and with all the probiotics that our bodies, particularly our gut, need. 

Now to the basic recipe, finally!

Do not use anything metal. 
Honestly, I can't explain why, but all the fermenting gurus say this, so I am passing it along.

• If you have 1/4 cup grains, start in a quart mason jar (or only fill the half gallon half way).  You will quickly (within a week or so) be ready to move up to a full half gallon.
• If you have 1/2 cup grains, start in a half gallon mason jar.
• Pour either a quart or a half gallon (see above) of milk into the mason jar. 
• Gently add the Milk Kefir grains.
• Cover with a coffee filter held in place with a rubber band.
• Allow to sit out of direct sunlight for 24 to 36 hours.  The curd will separate from the whey.  That is what I actually wait to happen.  When there is a descent amount of separated whey, it is time to strain.

  

  This is after 36+ hours with 3/4 cup grains. 
  It is a little more separated than I would like,
  but it still looks good.

• First I stir it a little with bamboo spoon.
• Then pour small amounts at a time into another half gallon mason jar through the large plastic mesh strainer and funnel.  Use the spoon to gently move around the grains the push through the cream and whey.
• Place grains into third half gallon mason jar.
• Repeat pouring small amounts through the strainer and placing grains into third jar until you have gone through all the kefir.
• Fill third mason jar, now with all the grains, with milk.  (If you are still below 1/2 cup, wait to completely fill the jar.  If you have at least 1/2 cup, fill that jar up!)  You will probably be able to tell the grains have grown after your second or third rotation.  They need a little time to wake up after delivery.  If they are given to you from a friend, you might see a difference after the very first batch!
• Take the strained Kefir and either do a second fermentation with flavoring (Add flavor and seal the jar with the mason jar lid.), or take to your fridge because it is ready to drink.  It will continue to very slowly ferment even in the fridge.  We will discuss second fermentations in a future post.
• My favorite way to drink it is to add maple syrup to taste after the first fermentation and take it directly to the fridge.  It's a very simple, but yummy flavor.  I thoroughly enjoy it.

Any questions or suggestions?  Please leave them in the comments.  I look forward to your ideas and questions!

Milk Kefir Part 2 - Separating the Grains, Cream, & Some of the Whey

Milk Kefir Part 1 - Starting a New Batch

The Ugly Truth about the Amazing Drinks - Kombucha

If you've tried homemade kombucha and fell in love with it, or read/heard about all the health benefits, you might be ready to start your own brew.  

It is a wonderful thing: much cheaper than almost any store-bought drink, be it soda, flavored water, juice, or pre-made kombucha and more health benefits that any other drink that I know of.

But as we know, sometimes the magic behind the curtain is not nearly as attractive as the finished product.  This is certainly one of those cases.

I mentioned in a previous post my difficulty in dealing with the wonderful SCOBY that makes the delicious and healthy drink possible.

I'm going to share with you some of photos of my healthy SCOBY in order to prepare you.  Again, this is a healthy SCOBY.  Remind yourself that it is similar to making beer and just jump into making it.  The squeamishness about it goes away very quickly.

The first photo is of a SCOBY sitting in starter liquid while I prepare a fresh batch of tea.

Healthy SCOBY

Fermenting Equipment

Supplies, supplies, supplies!

Even before you order/get your SCOBY, you need to have the right supplies on hand. 

To get a good idea of what to expect of your SCOBY if you have not worked with one before, read this post.
To read about my first experience with my SCOBY's, click here.
Once you have your supplies and are ready to brew and ferment your first batch of kombucha, click here.
For your first batch of Milk Kefir, click here.

 - Very Important -

NO METAL SHOULD BE USED NEAR YOUR SCOBY!  I honestly, can not explain the science behind this statement, but all the fermenting gurus are quite emphatic about it.  I trusting them on this and passing it along to you.

Also, do not wash any of the equipment, bottles, or your hands with soap right before caring for your SCOBY.  We are working with bacteria and yeast.  Soap could harm them.  Instead clean with very hot water and a scrub brush dedicated to cleaning fermented beverages/foods equipment, then rinse everything (including the scrub brush) with vinegar.  Rinse your hands with vinegar, as well, especially before handling the SCOBY.

Click the Read More below to see my list of essential equipment.

So, you want to home brew? Here's my first experience with it.

Kombucha and kefirs are old, old, drinks that are becoming increasingly popular in Western culture as people learn about the many health benefits of eating and drinking cultured foods.  (more about the history of the drinks in a future post)

Before I started brewing my own, we bought cases of milk kefir from Costco because I knew the probiotics were so good for our digestion.  Unfortunately, the sugar content is higher than the value of probiotics.  I had no idea how sugary sweet the commercial products were until I started making my own.  I now drink one large glass, the equivalent of one travel bottle of kefir a day (OK, maybe two sometimes, I really enjoy it.) and it only costs me the price of the milk.  Huge cost savings, plus the amount of probiotics in homemade vs store-bought can't even be compared.  The probiotic levels in homemade kefir greatly out-number store-bought.  The longer you allow the kefir to brew, the higher the probiotic level.

As far as Kombucha, I had never even tried it!  I had one friend that is a firm believer in the health benefits and she twisted my arm until I gave in.  The first SCOBY she sent home with me sat on our kitchen counter for 2 months while I tried to work up the courage to handle that slimy pancake and drink something that was its by-product.  I eventually gave-up and threw it away.  I cringe at the thought of throwing it away now, but I just could not do deal that slimy, jellyfish looking, thing.

Three months later, after researching extensively the safety and health benefits, I decided to take the plunge.