RAW MILK V.S. RAW KEFIR?

In addition to being an amazing probiotic beverage, kefir is also very versatile and can usually be substituted for milk, yogurt, or buttermilk in recipes.

USE MILK KEFIR IN YOUR FAVORITE RECIPES!

Dairy kefir provides a wonderful tart base for your favorite creamy salad dressing.  If you have a favorite creamy salad dressing recipe that calls for yogurt as the base, simply substitute kefir.

Ice Cream

Not only is kefir ice cream a wonderful dessert, it’s a healthy snack or even a great summer breakfast!

Soup

Whether it’s a warm bowl of soup on a cool spring day or a bowl of cold soup on a hot summer afternoon, kefir makes a wonderful tangy base.

Smoothies

Using kefir as the base in your favorite smoothie recipe is an easy way to add a probiotic powerhouse. Kefir can be substituted in any smoothie recipe calling for a yogurt base.

Cakes, Breads, and Muffins

Dairy kefir can be substituted for yogurt or buttermilk in your favorite baked goods. It’s a great way to use up excess kefir.

• Chocolate Kefir Bread
• Simple Scones with Kefir
• Kefir Banana Bread
• Kefir Cornbread
• Whole Wheat Cinnamon Waffles

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Milk kefir is becoming a common sight on grocery store shelves and a popular probiotic drink. However, those with a strong intolerance to dairy may have to forego milk kefir. The good news is there are reduced dairy and dairy-free kefir options that are easy to make at home!

Download our Milk Kefir Guide and Recipe Book, which will teach you everything you need to know about making milk kefir at home. You’ll learn how to make this delicious and nutritious probiotic drink and dozens of delicious recipes you can enjoy with your milk kefir.

COCONUT MILK VEGAN KEFIR

Coconut milk kefir, a popular alternative to dairy milk kefir, is a tangy coconut-flavored cultured milk. It can be cultured with very little or no dairy exposure.

How to Make Vegan Kefir?

Coconut milk kefir can be cultured using milk kefir grains, kefir starter culture, or finished water kefir that has been cultured using water kefir grains.

GO TO RECIPE: How to Make Coconut Milk Kefir.

Reminders In Making Non Dairy Kefir

If culturing coconut milk using milk kefir grains, it is important that you return them to dairy milk periodically, in order to revitalize them and keep the kefir grains healthy.

Milk Kefir Starter Kit

Coconut water is a popular natural electrolyte drink. Coconut water kefir is a delicious cultured option for those who wish to avoid all traces of dairy but still want a probiotic drink.

How To Make It

To make coconut water kefir, you can culture fresh coconut water from young coconuts or pasteurized coconut water found in health food stores.

There are two starter culture options for making coconut water kefir:  water kefir grains or kefir starter culture. Using water kefir grains ensures that there is no trace of dairy as there may be if you were to use milk kefir grains or the kefir culture starter.

If using water kefir grains, it is important that the grains are activated using sugar water. Once the grains are making good water kefir, they are ready to use with coconut water. In order to keep the water kefir grains healthy you will need to alternate between using coconut water and sugar water for each batch.

Interested in learning how to make milk kefir at home? Download our free Milk Kefir Guide and Recipe Book today!

Kefir and buttermilk are two cultured dairy drinks that are similar in both texture and taste. The main difference is that kefir is a popular probiotic consumed for its health benefits, while buttermilk is more popular in cooking and baking. In most cases, you can substitute one for the other.

Of course, that’s not to say that both are almost the same and the differences are negligible. Far from it.

Interested in learning about the differences, similarities, and when swapping makes sense?

If so, you’re in the right place. Read on.

Table of Contents

• When to Substitute
• Buttermilk vs. Kefir: Differences and Similarities
• The Bottom Line

When to Substitute

As I already mentioned in the intro, often you can swap buttermilk for kefir and the other way around, but that’s not always the case.

Let’s get into the weeds.

Can You Substitute Kefir for Buttermilk?

You can swap kefir for buttermilk in almost any recipe. Kefir has a similar texture and taste, and is also acidic, which means it reacts with baking soda to leaven baked goods. So if you’re baking scones, biscuits, and the like, kefir will make them light and fluffy, too.

If you’re using buttermilk on cereals, granola, or in a salad dressing like ranch, kefir will do just fine in those uses too.

The same is true if you’re drinking it straight, as the taste and texture are almost the same.

What if you’re concerned about nutritional values?

If so, you’ll be happy to learn that they’re quite alike, with both foods providing about 43kcal of energy per 100g and having a similar macronutrient profile.

(We cover nutrition in more detail later.)

All in all, it’s difficult to point to a scenario where substituting buttermilk with kefir would be a bad idea. So if your buttermilk has gone bad, grab that kefir and carry on.

Buttermilk is a popular ingredient in pancakes

Can I Use Buttermilk Instead of Kefir?

Using buttermilk instead of kefir works great in pretty much any recipe. Both have similar flavor and texture, and both react with baking soda, acting as a leavening agent. But if you’re drinking kefir for its probiotics, that’s where buttermilk falls short as a substitute.

Cultured buttermilk, the widely available variety, is pasteurized and homogenized milk that’s then spiked with a culture of Lactococcus lactis or Lactobacillus bulgaricus (lactic acid bacteria, to keep it simple).

In other words, it doesn’t offer much in terms of probiotic benefits.

Kefir, on the other hand, contains 8+ different probiotic cultures, up to 12 or perhaps even more, depending on the brand. Plus, unlike buttermilk, it’s widely recognized as a probiotic drink.

Long story short, if you’re looking to up your intake of probiotics, stick with kefir. But if you need kefir for a cooked recipe and your kefir has gone bad, buttermilk will do the trick.

Having substituting one with the other out of the way, let’s talk about the similarities and differences between the two in various aspects.

Pancakes with kefir work just as well

There are many similarities between buttermilk and kefir, but there are also some crucial differences. I divided everything into a few sections so that it’s easier for you to read about what you’re actually interested in and skip the rest.

Taste and Texture

Both kefir and buttermilk look, taste, and feel quite similar. So if I gave you a glass of white, tart, pretty thick, and somewhat lumpy dairy liquid to drink and asked you to pick whether it’s kefir or buttermilk, you’d be right about 50 percent of the time.

In other words, most people can’t tell the difference.

To be fair, the fact that kefir and buttermilk from different brands have slightly different tastes and textures doesn’t help, either.

If you’re not super happy about the taste or texture of your kefir (or buttermilk), try a different brand. It’s not like milk when no matter the brand, it tastes pretty much the same.

Here’s how the texture of both compares:

Buttermilk vs kefir: texture comparison

(I didn’t shake my buttermilk as well as I should have, so it was a bit more lumpy than usual. But overall, the texture is pretty much the same, as you can tell.)

Uses

Buttermilk and kefir have pretty much the same uses.

The main difference is that most people consider kefir a dairy product to drink (like a drinkable yogurt), while buttermilk as something you buy to make baked goods or perhaps marinate your chicken.

In other words, it’s mostly a difference in perception of the product, as you can use both pretty much interchangeably.

The only significant difference is in the probiotic department, so if you want to add more probiotics to your diet, stick with kefir.

In addition, flavored kefir is widely available, whereas I’m yet to find a bottle of flavored buttermilk. Flavored kefir contains extra fruit and sugar to appeal to those who don’t particularly like the sour taste but would still like to get their probiotics in.

Kefir in a container

Nutrition

As you might imagine, the macronutrients aren’t that different from plain milk, as it’s the base for both products. Furthermore, both are okay sources of calcium, similar to other dairy products.

Please note that the data above are for low-fat buttermilk and low-fat kefir, as those are the most popular varieties available on the market. But like cow’s milk, full-fat varieties are also available, with a slightly higher fat content and, therefore, more energy.

An important difference between buttermilk and kefir is their probiotic content.

Kefir is a popular probiotic drink, and each bottle contains 8+ bacteria cultures. And if you’re drinking kefir to get in your daily dose of probiotics, don’t replace it with buttermilk.

Buttermilk, on the other hand, is milk inoculated with lactic acid bacteria that produce lactic acid, giving the drink its signature tartness. And it seems that the resulting drink isn’t classified as a probiotic.

It’s a different story for traditionally produced buttermilk, but it’s not easily accessible nowadays, so it’s best to stick with kefir.

Glass of kefir

Production

The general production process for both kefir and buttermilk is similar, though the details differ.

And again, I’m talking below about the process of making cultured buttermilk, the one you buy in the grocery store, not how things were done way back when or how “real” buttermilk is produced.

To make buttermilk, milk is first pasteurized to destroy any naturally occurring bacteria, then cooled to the appropriate temperature (about 72°F or 22°C) and inoculated with a starter culture of lactic acid bacteria.

After about 12 to 14 hours of bacteria converting lactose into lactic acid (that’s how buttermilk gets its acidity and sour flavor), the mixture is stirred, cooled, packaged, and refrigerated.

The above process requires ripening the milk spiked with the starter at a specific temperature for an exact period to get the acidity and flavor right. It’s not nearly as forgiving and easy to replicate at home as the process of making kefir.

Last but not least, there are ways of making a homemade buttermilk substitute using milk and acid (such as vinegar or lemon juice), but what you’ll get is good enough for baking but probably not for drinking plain or pouring on your cereals.

Pouring buttermilk into a glass jug

To make kefir, you add kefir grains to milk (cow, goat, or sheep all work fine) and leave the mixture in a container for 12 to 24 hours at room temperature to ferment. Then the grains are strained, and kefir is what’s left.

The process is super simple; the strained grains can then be used to make another batch and reused indefinitely. Plus, they grow a bit after each fermentation.

Because of this simplicity, many regular kefir drinkers stop buying the dairy product and instead make their own kefir at home. All you need to get started is to buy a starter kit that includes kefir grains and perhaps a couple of extra tools to help with the production process.

Having that on hand, you can start making your own kefir and continue doing so forever. It’s similar to having and maintaining a sourdough starter.

The Bottom Line

Kefir and buttermilk are similar in taste, texture, and how you can use them, making substituting one with the other a great option in almost all cases. Definitely better than subbing heavy cream for buttermilk or even using sour cream instead of buttermilk.

The only significant difference between the two is in terms of probiotic content. If you’re looking for a probiotic dairy drink, kefir is the one to choose, and buttermilk is a poor substitute.

Entering the world of raw dairy products can be a new and exciting experience. Many people have never heard of raw dairy products before, let alone raw kefir. Consumers who are new to raw dairy often have loads of questions, and we’re here to answer. In this article, dive further into whole raw milk and whole raw kefir-what’s the difference?

Firstly, let’s go over some basics.

Article Breakdown

• What is raw milk?
• What is raw kefir?
• How does raw kefir taste compared to raw milk?
• What are the benefits of raw milk and raw kefir?
• (8) Creative ways to use raw kefir

Grass-grazing is a focal point at RAW FARM. We carefully maintain our green pastures through sustainable practices. Milk from pasture grazed cows reigns superior because the fats are healthier, the flavor is amazing, and the cows are very, very happy!

After our cows are milked in our open-concept modern milk barn, they head back to the pasture to relax and enjoy their day. here is still work to do with their yummy milk. As part of our food safety protocol, we send a sample of the milk to a third-party lab to be tested for E.coli0157:H7 ( a harmful food-borne pathogen) as well as other food safety tests. We hold this raw milk in chilled holding tanks until we receive confirmation that all tests pass . This is our Test and Hold protocol. Your safety is our highest concern. The milk is then bottled and hand-crafted into the products you love. Unprocessed raw milk is one of the easiest foods to digest because enzymes are alive and well to aid in this digestion process. After all, it is literally the first food of life! When you drink unprocessed, raw milk, your body will thrive. . This complete food will give your body the much-needed nutrition it needs to become strong and healthy.

What is raw milk?

RAW FARM Whole Raw Milk is unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and omega-3 fatty acids. Absolutely NO antibiotics, synthetic hormones, or GMOs anything. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product. SIMPLY FLASH-CHILLED, FILTERED AND TESTED.

*** Helpful hint for those new to raw dairy products or have a weakened or damaged gut biome: Begin with introducing raw milk or raw kefir slowly into your diet. This will allow your body to gently improve your overall gut health. Drinking too much too quickly may cause stomach upset.

WHAT IS RAW KEFIR?

Now that you have a better understanding of what raw milk is, it’s time to explain what raw kefir is, and how it is made from raw milk.

Kefir, pronounced kee-feer, is a fermented drink MADE from raw milk. RAW FARM Whole Raw Kefir is made by culturing our whole raw milk with 12 specialized bacteria colonies (in addition to the bio-diverse colonies of beneficial bacteria naturally found in our raw milk). It is cultured (fermented) for 36-48 hours to achieve a pH of approximately 3.8. RAW FARM Whole Raw Kefir is deliciously smooth and very drinkable! Raw Kefir contains special prebiotics to feed and protect gut bacteria. It’s the bacteria’s food!

How does raw kefir taste compared to raw milk?

If you’ve had our raw milk before, you know that it is rich, sweet, and delicious. Sometimes I like to compare it to drinking a vanilla milkshake. 😉 Many of our customers didn’t care too much for drinking milk until they tried our RAW MILK! Your body knows exactly what it needs and will crave the nutrients found in raw milk. Sometimes, your body may crave different forms of raw dairy, such as raw kefir. Because raw kefir is fermented, it has a sour, tart taste, with a subtle hint of sweetness. Many people enjoy raw kefir on its own, while others prefer to have it in combination with other foods, like a raw kefir smoothie or using raw kefir as a substitute in recipes (it can easily be swapped for sour cream or buttermilk). Definitely give raw kefir a try. Your gut will thank you. Raw milk is a natural probiotic, while raw kefir is a SUPER probiotic, since it is made from raw milk then cultured with 12 additional specialized bacteria colonies. This makes raw kefir an amazing food for improving digestion and building a healthy gut. Often times, those with severe dairy intolerances to pasteurized dairy products choose to opt for raw kefir first to get a head start on improving their gut microbiome.

BENEFITS OF RAW MILK (AND RAW KEFIR MADE FROM RAW MILK)

1.No lactose intolerance

This is one of the leading reasons why people choose raw milk over processed milk. Nowadays, many people are making “milk” in their homes from plant-based products like nuts and seeds because pasteurized milk and milk products in grocery stores cause lots of issues with their tummy. Thankfully, you’re not going to have those negative reactions with Whole Raw Milk. It’s important to remember that before there was pasteurized milk, there was ONLY raw milk. Our company focuses on brining the traditional raw milk experience back in a safe, reliable, delicious, and nutritious way.

2. Rich in raw & healthy fats

Our raw milk is filled with amazing heart-healthy raw fat. Our cows graze on grass year-round, making their milk high quality and top notch. Our bodies need healthy fats to nourish our cells. In fact, every single cell in our body is composed of saturated fat!

3. Naturally rich in CLA & Omega-3 fatty acids

4. Naturally rich in vitamins and minerals

Because raw milk is unprocessed, all of the nutrients are bioavailable and ready for your body to absorb, as nature intended. Nothing is added added or synthesized, so you’re enjoying a complete and whole food.

5. Probiotic, Raw, & Tested

As mentioned before, our products are tested for food safety. Not a single batch of raw milk leaves our farm until it has been confirmed safe for human consumption. Our team works hard every day to make sure our cows are healthy and we handle the raw milk with the ultimate care so you have the most nutrient-dense, probiotic, and safe raw dairy products possible!

(8) creative Ways to Use Raw Kefir

• Raw kefir can be enjoyed as a beverage on its own. You can go for our original Plain Raw Kefir (add raw honey or pure vanilla extract to spice it up), or go for one of our other flavors: Vanilla, Golden, or Goat Kefir.
• Make a raw kefir smoothie bowl. Simply blend together your favorite frozen fruits, Whole Raw Kefir, an egg yolk for extra nutrition (optional), and any other superfoods you’d like to add. You can drink your smoothie as is, or pour it into a bowl and top it with your toppings of choice, such as coconut flakes, fresh berries, and homemade granola. This makes for an amazing breakfast, pre/post workout drink, and healthy snack that will leave you feeling satisfied and energized, naturally.
• Raw Kefir can be used in creamy dressings in place of yogurt, buttermilk or sour cream. Use it in a homemade ranch dressing, caesar dressing, or get creative and design your own from scratch!
• Take your pasta, potato, and/or chicken salads to the next level by replacing the mayo or yogurt in the recipe with Raw Kefir. This is a great way to sneak in more probiotics and enjoy the raw benefits accompanied with it.
• Make raw kefir cheese. Strain Plain Raw Kefir or Raw Goat Kefir through cheesecloth over a bowl overnight to allow the whey to drip out. The result is a thicker, creamier raw kefir cheese that can be spread on sourdough bread, crackers, added to recipes, or enjoyed on its own. For a fun twist, add savory flavors like chives, rosemary or olives, or sweet flavors like strawberries, honey, or figs.
• Just as you can substitute Raw Kefir for yogurt in salad recipes, you can also use Raw Kefir in place of yogurt, sour cream, or buttermilk when baking . Check out our delicious maple banana bread recipe made with Raw Kefir!

RAW KEFIR PRODUCTS FOR PETS!

Breaking down the basics of how to make homemade milk kefir, a probiotic-rich fermented drink that’s soon to be a staple in your kitchen!

After having delicious success with kombucha (one of the most popular recipes on the blog!), I got to thinking about what other tasty fermented things we could brew up at home. And over the course of a day I went from not having a clue how kefir worked to biking across town to buy my very first kefir grains from a passionate home brewer.

I spent the next few weeks getting to know my new kefir baby. Our relationship was first that of fear. When I wasn’t scared of killing it, I was scared of drinking it. But after a few days I started to get the hang of what it needed (and oh my the way, it started to turn out some delicious kefir!).

What is kefir?

For the unfamiliar, kefir is a thick, fermented milk drink. It tastes a bit like plain Greek yogurt – slightly sour and ultra-creamy. But even more so than yogurt, kefir is jam-packed with all kinds of gut-friendly probiotics!

So if you’re curious about kefir or looking for a fun summer project, try giving kefir a go! Let’s get into the nitty gritty.

What are kefir grains?

To start off this kef-venture, you’ll need to get your hands on some kefir grains. Kefir “grains” are the engine of this whole process, containing all the yeasts and bacteria needed to ferment the milk into creamy kefir. (The gluten-free folks don’t need to worry – these aren’t true grains, but rather rubbery, cellular structures).

They’re like what the SCOBY is to kombucha, only instead of looking like alien pancakes they look like cauliflower! But unlike kombucha, you cannot grow your own kefir grains and will need to acquire them somewhere.

Where do you get kefir grains? Unless you have a friend who makes kefir, it’s easiest to get your grains online. You can find them on Amazon here.

Once you have your kefir grains, you won’t have to buy them again. They will grow and continue to ferment many batches of kefir.

The best milk for making kefir

The only other ingredient besides kefir grains in this recipe is the milk! You’ll want to use pasteurized milk to start, but can switch to raw milk slowly after a few weeks of getting your kefir grains used to their new environment.

In terms of fat level, the grains will be a lot happier in whole milk, though you can slowly transition to a lower fat option over time.

And finally, though you can use cow’s or goat’s milk, though I’ve only had experience with whole cow’s milk for making kefir.

Supplies needed to make kefir

While making kefir is easy and doesn’t require specialized equipment, you’ll need a handful of common kitchen supplies to make kefir.

How to make your own kefir

• Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!
• Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of whole milk to a large glass jug. Cover the jug with either a few layers of paper towels or a few paper coffee filters. Secure with a rubber band to prevent any bugs or dust from getting in.
• Strain: Place a wide non-metal bowl under a fine-mesh non-metal colander (a plastic colander is great here). Pour finished kefir into the colander, stirring with a plastic or wooden spoon to gently force kefir through. The grains will be left.
• Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over again!
• Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.

How do I take a break from making kefir?

Give your kefir grains fresh milk, cover with paper towels or coffee filters as described, then set in the refrigerator. This dramatically slows down the fermentation process, so you will only have to change out the milk every 1 to 2 weeks (or when you see the milk separating into layers).

Why did my kefir form a yellowish watery layer on the bottom?

This is normal! When the milk separates into layers, it’s a sign that the kefir as “eaten” everything it can. You can prevent it by either reducing the time you let it ferment (ex: 18 hours instead of 24), or by giving it more milk. It depends on your grains, house temperature, and milk, so don’t worry if it takes a few batches to understand how your kefir will brew best.

Why do I have to use non-metal everything?

Metals can hurt the microbial wonderland that is kefir. Avoid contact of the kefir with metal where possible (and definitely don’t brew the kefir in a metal vessel).

What are the health benefits of kefir?

As with other fermentations, kefir is full of probiotics which promote good digestion and a healthy gut. The fermentation also breaks down a lot of the lactose in the milk, meaning kefir may be more easily digested than other dairy products for people with lactose intolerance.

Is milk kefir the same as water kefir?

Milk and water kefir are two different types of fermentations, using different ingredients and different kefir grains. You cannot use milk kefir grains to make water kefir.

Can you flavor kefir?

Yes! 1 cup of kefir can be flavored by blending in fresh fruit (¼ cup), chocolate (1 Tbsp cocoa powder), vanilla (¼ tsp vanilla extract), or dates (1 pitted date).

Ways to use kefir

Once you get going, you’ll likely find yourself with more kefir than you know what to do with! Here are a few of our favorite ways to use milk kefir.

• On its own: You can drink it, or use it in place of yogurt (like in a bowl of cereal).
• Flavored Kefir: Check out our guide for flavored kefir with fresh fruit (3 ways)!
• Smoothies: Use kefir in place of milk or yogurt to add a probiotic punch to smoothies.
• Salad Dressing: I love using kefir to make a tangy ranch dressing!
• Ice Cream: Creamy and rich, kefir makes a great ice cream! It takes on a taste like frozen yogurt.
• Baked Goods: Kefir makes a great substitute for buttermilk, so things like pancakes and biscuits are great with kefir!

Be sure to try our other fermentation projects, like kimchi, Greek yogurt, tepache, and kombucha!

Breaking down the simple basics of how to make easy homemade milk kefir, a probiotic-rich fermented drink that’s soon to be a staple in your kitchen!

https://youtube.com/watch?v=YmBKwDIwnRE%3Ffeature%3Doembed

• Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!
• Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of whole milk to a large glass jug. Cover the jug with either a few layers of paper towels or a few paper coffee filters. Secure with a rubber band to prevent any bugs or dust from getting in.
• Strain: Place a wide non-metal bowl under a fine-mesh non-metal colander. Pour your finished kefir into the colander, stirring with a plastic or wooden spoon to gently force kefir through. The grains will be left.
• Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over.
• Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.

Flavor kefir by blending in fresh fruit ( cup), chocolate (1 Tbsp cocoa powder), vanilla ( tsp vanilla extract), or dates (1 pitted date).

Where do you get kefir grains? Unless you have a friend who makes kefir, it’s easiest to get your grains online. Find them on Amazon.

cup (depends on fermentation length)

Coconut kefir is a nourishing dairy-free fermented beverage made with coconut milk, date paste, and kefir grains. It contains potent anti-bacterial, anti-fungal, and anti-inflammatory properties, making it an excellent food to keep in your kitchen.

Kefir is a fermented beverage traditionally made with milk. It’s full of beneficial bacteria that’s known to boost the immune system, heal the gut and reduce digestive issues. Kefir also contains powerful probiotics that may have health benefits.

What Is Coconut Kefir?

Coconut milk kefir is very similar to dairy kefir. It has all the same benefits, but it’s safe for those with lactose intolerance.

Coconut Kefir Ingredients

This coconut kefir recipe has just three ingredients:

• One quart of full-fat coconut milk. (Good quality matters! Here’s my favorite brand – if you want the full analysis, here’s my writeup on the best coconut milk brands)
• One teaspoon Date Paste or Organic Sugar
• 1/4 Cup Prepared Water Kefir or Coconut Water Kefir (if you have more time, here’s how to make your own coconut water kefir)

You can use it instead of coconut yogurt for breakfast. Top with berries and gluten-free granola for a healthy breakfast! It also tastes great in a smoothie, salad dressing, soups or in coconut popsicles (use in place of coconut milk)!

Coconut kefir is a nourishing fermented beverage made with coconut milk, date paste and kefir grains. It contains powerful anti-bacterial, anti-fungle and anti-inflammatory properties, making it a superior food to keep in your kitchen.

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• Date Paste or Organic Sugar
• Prepared Water Kefir or Coconut Water Kefir

Instructions

• Before you get started you’ll need 1/4 cup of prepared water kefir or coconut water kefir. You can use homemade or store bought.
• Next, you’ll need some coconut milk. I like natural valley coconut milk because it’s organic, BPA free and is additive free.
• Pour your coconut milk into a very clean blender and add 1 teaspoon of date paste or organic sugar. You need to add sugar to your milk for the cultures to eat during the fermentation process. Blend the coconut milk and date paste up and pour the milk into a glass jar.
• Add 1/4 cup of water kefir to the milk and gently mix. Don’t mix too vigorous, just enough to combine the kefir with the coconut milk.
• Put the lid on the jar and let it ferment at room temperature for 18-24 hours, or until it’s tart and sour.
• Store in the refrigerator.

Nutrition Facts

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Have you ever heard of Yogurt Kefir or wondered how kefir is made? Most people think of it more simply as drinkable yogurt, but technically it is a fermented milk drink with a slight sour taste. It is made with a culture of yeasts and bacteria.

Milk Kefir is simple to make. It is thick (and creamy!) as a smoothie, and full of those good-for-you probiotics we hear so much about. It’s like a drinkable, pourable yogurt. You can enjoy it plain, or add it to smoothies and get all the nutritional and probiotic benefits.

Make Your Own Yogurt Kefir At Home!

Making your own kefir at home couldn’t be easier!

What is Yogurt Kefir?

Kefir (pronounced keh-FEHR) is a fermented milk drink similar to yogurt, but because it has a thinner consistency, it can be consumed as a drink like milk.

The word is thought to derive from the Turkish word “keif”, which means “good feeling”, and its origins are believed to have been centuries ago from the shepherds of the Caucasus mountains.

It has a slightly sour and ultra-creamy flavor similar to plain Greek yogurt. But, even more than yogurt, kefir contains a plethora of gut-friendly probiotics!

A Probiotic Yogurt-Type Drink

Your taste buds will love it!

To begin this kefir adventure, you’ll need to obtain some kefir grains. Kefir “grains” are the engine behind the entire process, containing all of the yeasts and bacteria required to ferment milk into creamy kefir.

Those who are gluten-free should not be concerned; these aren’t true grains, but rather grain-like colonies of yeast and lactic acid bacteria that look like cauliflower.

Here’s How Kefir Grains Look Like

Kefir grains multiply gradually with use!

Where Do You Get Kefir Grains?

Unless you have a friend who makes kefir, ordering your kefir grains online is the most convenient option.

You won’t have to buy kefir grains again once you have them. They will continue to grow and ferment many batches of kefir.

What Is the Best Milk to Make Kefir?

Apart from the kefir grains, the only other ingredient in this recipe is milk! To begin, use pasteurized milk, but gradually transition to raw milk after a few weeks of acclimating your kefir grains to their new environment.

In terms of fat content, whole milk is preferable for grains, though you can gradually transition to a lower fat option over time.

The Best Yogurt Kefir You’ll Ever Taste!

Add this milk kefir to your smoothies and enjoy the heavenly taste!

Some Benefits of Kefir

• Kefir is high in calcium, protein, and B vitamins.
• Kefir may contain up to 61 different microorganisms, making it a much more potent probiotic source than many other fermented dairy products.
• It also contains the probiotic Lactobacillus kefiri as well as the carbohydrate kefiran, which may protect against harmful bacteria.

Frequently Asked Questions (FAQs)

How to store your milk kefir?

I recommend keeping it in the refrigerator for up to two days. It can also be kept in the freezer for up to a month.

What to do with your kefir?

You can drink it on its own or add it to smoothies, lassis, or smoothie bowls. You can also substitute it for yogurt, buttermilk, or milk when baking cakes, muffins, or pancakes.

Why do you use non-metal everything?

Metals have the potential to harm the microbial wonderland that is kefir. Avoid kefir contact with metal whenever possible (and definitely don’t brew kefir in a metal vessel).

Milk kefir and water kefir are two distinct fermentations that use different ingredients and kefir grains. Water kefir cannot be made with milk kefir grains.

Ways to Use Yogurt Kefir

Once you get started, you’ll probably end up with more kefir than you know what to do with! Here are a few of our favorite milk kefir recipes.

On its own: You can drink it on its own or substitute it for yogurt (like in a bowl of cereal).Smoothies: To add a probiotic boost to smoothies, use kefir instead of milk or yogurt.Salad Dressing: I love making a tangy ranch dressing with kefir!Kefir Ice Cream: Creamy and rich, kefir ice cream is delicious! It takes on the flavor of frozen yogurt.Baked Goods: Because kefir is a great substitute for buttermilk, it works well in things like pancakes and biscuits.

Top Tips & Tricks

• Kiefer grains multiply gradually with use. Once you have strained the grains, transfer them into a new jar and repeat the whole process to make another batch of kefir.
• Make sure to make your kefir in a glass jar because metal can weaken the grains.

• One of my kids absolutely loves drinking kefir yogurt and the other one doesn’t. What I like to do for her and for the family to enjoy with meals is mix the kefir yogurt with dried mint, Himalayan salt, and cubed Persian cucumbers.
• The way my husband and I like to drink it is with cayenne pepper for additional health benefits. He adds water to the kefir since he enjoys it this way and I enjoy it as is with cayenne pepper.
• If you use raw milk street from the farm the amount of probiotics almost triple and quadruples.
• Adding garlic to the yogurt is very delicious but from what I know it can kill the probiotics in it. I personally refrain from adding or eating garlic around the time I consume kefir yogurt.

Homemade Delicious Creamy Yogurt Kiefer Ingredients

Includes has up to 17 strains of probiotics! – requires a bit of research

• 1 tablespoon ready milk keifer grains
• 1 cup organic whole milk

Steps to Prep Yogurt Kefir

First you want to make sure the glass jar you are using is sterile. Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or kefir.

Once the jar has cooled, add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1. For example, if I have 3 tablespoons of keifer, I add 3 cups of organic whole milk. If you have more, than you have to use more jars. (Please see notes.)

Mix using a wooden spoon.

Cover with a paper towel (cut to fit the lid size). You can use a rubber band around the paper towel to keep it in place or secure with a lid instead. Place the jar on the counter for 24 to 30 hours until it becomes firm and yogurt has formed.

Strain the milk using a plastic strainer.

Store the yogurt in the fridge for one to two weeks. Re-use the Kefir grains to make more yogurt!

Get started with kefir today to make the most of this tasty, sour drink.

More Recipes You Must Try

A step-by-step guide to making homemade kefir. This fermented milk drink contains beneficial probiotics and is easy to make with only two ingredients!

• ready milk keifer grains
• organic whole milk

• First you want to make sure the glass jar you are using is sterile. Swoosh hot water around the inside of the jar. Jar should cool before adding any milk or keifer.
• Once the jar has cooled add 1 tablespoon of ready kefir grains and 1 cup of organic whole milk. This will make one cup of keifer yogurt. Once you have more kefir grains you can add more. So the ratio is 1:1. For example I have 3 tablespoons of keifer, therefore I add 3 cups of organic whole milk. If you have more than use more jars.
• Mix using a wooden spoon. Cover with a paper towel (cut to fit the lid size). You can use a rubber band around the paper towel to keep it in place or secure with a lid instead.
• Place the jar on the counter for 24 to 48 hours until it becomes firm and yogurt has formed.
• Strain the milk using a plastic strainer.
• Store the yogurt in the fridge for one to two weeks. Re-use the Kefir grains to make more yogurt!

Tip 1: Kiefer grains multiply gradually with use. Once you have strained the grains, transfer them into a new jar and repeat the whole process to make another batch of kefir.

Tip 2: If you use raw milk straight from the farm the amount of probiotics almost triples and quadruples.

Tip 3: Adding garlic to the yogurt is very delicious but from what I know it can kill the probiotics in it. I personally refrain from adding or eating garlic around the time I consume kefir yogurt.

Tip 4: Make sure to make your kefir in a glass jar because metal can weaken the grains.

Let us know how it was!

Milk Kefir Recipe

Milk kefir is a delicious fermented probiotic drink with a pleasantly tangy sour taste—a lot like drinkable yogurt—that’s delightfully creamy and even a bit effervescent. While you can buy it, milk kefir is easy to make at home and doesn’t require any special tools.

The fermenting process is easy: Place kefir grains in milk, cover the jar and let it ferment for a full day. You’ll then strain out the grains, start a new batch with fresh milk, and have kefir to enjoy immediately. As long as you keep the grains happy and healthy, they’ll last indefinitely, so you’ll always have a fresh supply of kefir.

As with any fermented food, there are several tips and tricks to kefir, but one key is to use either raw or whole milk (cow’s milk is common, but it works with goat or sheep milk). Low-fat milk (even 2 percent) doesn’t ferment as well. Pasteurized milk is a great option, though it’s best to avoid ultra-pasteurized (UHT) milk as the sterilization process it goes through may inhibit the culture’s growth.

When starting, it’s best to consume small amounts of probiotic drinks and slowly add more to your diet over time to build up a tolerance. For that reason, this milk kefir recipe is a small batch that produces just one cup daily; to scale it up, use one teaspoon of kefir grains for every cup of milk. You can drink it straight, add flavor, blend it into smoothies, and even use it in food.

• milk grains
• raw or

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

• Gather the ingredients.
• In a 1-pint or larger jar, stir the milk kefir grains into the milk.
• Cover with a fine-weave cloth, coffee filter, or paper towel, and seal with a rubber band. Set in a warm, dark spot (ideally, around 70 F) and let ferment for 24 hours—in cooler temperatures, it may take 2 days.
• Once fully fermented, the kefir should have distinct layers, with thick curds on top of a semi-transparent liquid (the whey). Strain the kefir into a glass bowl using a fine-mesh strainer, shuffling the mix as needed to release all of the liquid.
• Transfer the strained kefir milk to a jar, seal, and refrigerate for up to 10 days. Rinse the fermentation jar thoroughly with hot water and use the kefir grains to start a new batch of kefir milk.

How to Use Milk Kefir

Store your strained milk kefir in the refrigerator for seven to 10 days. The cold prevents the sour taste from developing further because it halts fermentation, and it tastes much better when chilled. It can be stored at room temp for three to five days. If there’s any separation, give the jar a good shake. Kefir is a good substitute for regular milk in a smoothie or yogurt in a lassi. Some kefir fans also use it to replace (whether whole or for a portion) yogurt or buttermilk in baked goods.

• A clean environment is essential to any fermented food. Before working with kefir, thoroughly clean the jar and any utensils you’ll need. Kefir makers differ on whether the jar should be cleaned in between batches; some leave it as is, others use hot water alone, and some clean it with detergent and water.
• Avoid using metal utensils whenever possible. Minimal use of a spoon or strainer should not have severe negative effects, but metal can interfere with fermentation.
• When starting out with dried kefir grains, they will likely require several days to become fully active. Keep exchanging the milk daily for three to seven days until you notice proper fermentation.
• Store unused dry kefir grains in airtight packaging in the refrigerator.
• When you want to take a break, make a batch of kefir milk, seal the jar and store it in the fridge. It’s best to revive the batch with fresh milk every two weeks.

Recipe Variations

The method for flavoring milk kefir depends on the ingredient. For non-sugary items like a cinnamon stick, vanilla bean, star anise, or dried herbs, simply add them to the jar of strained kefir and let it infuse in the fridge for a day or two. Flavorings that contain sugar, such as fruits, should be blended into the kefir then drunk right away because the sugars will restart fermentation and the milk can become too sour. A splash of pure vanilla extract or a small amount of cocoa powder is also great in blended kefir.

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