Homemade Milk Kefir and Water Kefir

Latest attempt of making milk kefir (May 2015)

Latest attempt after filtering milk kefir grain (May 2015)






[07.02.2015]

Good morning! I finally made these kefir thanks to Juliet Ooi for her generosity and for allowing my journey to homemaking kefir possible! Breakfast for the 16M+ lo was kefir salad. I had a cup of water kefir before we headed out for breakfast.

Recipe for kefir salad :
-2/3 cup milk kefir (scroll down for recipe)
-1/2 Tbsp extra virgin olive oil
-diced rock melon
-diced honey dew
-chopped lettuces
-shredded carrot
-some chopped mint leaves

Mix all ingredients in a bowl and serve fresh.

[07.02.2015]

Recipe for Milk Kefir (1st attempt) :

2 Tbsp milk kefir grain

2 cup unpasturized and unhomogenized raw fresh milk (I used bright cow)

(1) Pour milk into a glass jar and add in milk kefir grain.

(2) Seal the top with a thin breathable paper and rubber band. 

(3) Let the mixture ferment for 10 to 12 hours in room temperature.

(4) Filter using a plastic strainer to another empty glass jar or bottle to collect milk kefir.

(5) For the leftover milk kefir grain, pour onto another glass jar filled with milk to repeat the process or keep the mixture in an air-tight jar, in fridge for up to 3 weeks. (Note: If keep in fridge, the milk kefir grains may need several round of fermentation before becomes active again)

Results: The milk kefir has a fermented, sourish soda / fizzy taste. It was fantastic as my first experience nevertheless. I wished that the milk slightly thicker and may need more experience to achieve this.

[08.02.2015]

Recipe for Milk Kefir (2nd attempt) :

1 Tbsp milk kefir grain

1.5 cup unpasturized and unhomogenized raw fresh milk (I used bright cow)

I noticed that my kefir grain has grown a little the next day. I did not have sufficient milk at this time, thus i modified the recipe to use up the balance of the milk i have. I did not used up all my milk kefir grain, thus for the remaining i actually kept in fresh after poured in some milk and mixed into it. Something that i noticed was that kefir is extremely oily and quite difficult to wash off the oiliness.

[07.02.2015]

Recipe for Water Kefir (1st attempt) :

1 Tbsp water kefir grain

2 Tbsp organic raw cane sugar

2 cup boiled room temperature water

1/2 cup boiled hot water

(1) Pour sugar into a glass jar and add in hot water to dissolve the sugar.

(2) Once it is dissolved, add in room temperature water.

(3) 

Seal the top with a thin breathable paper and rubber band. 

(4) Let the mixture ferment for 10 to 12 hours in room temperature.

(4) Filter using a plastic strainer to another empty glass jar or bottle to collect water kefir.

(5) For the leftover water kefir grain, pour onto another glass jar filled with sugar water to repeat the process or keep the mixture in an air-tight jar, in fridge for up to 3 weeks. (Note: If keep in fridge, the milk kefir grains may need several round of fermentation before becomes active again)

Results: The water kefir has a sourish, refreshing soda / fizzy taste. It was sort of thirst-quenching drink to me, and i just keep drinking non-stop. It is really delicious and special for my first try.

[08.02.2015]

Recipe for Water Kefir (2nd attempt) :

2 Tbsp water kefir grain

3 Tbsp organic raw cane sugar

2 cup boiled room temperature water

1/2 cup boiled hot water

I noticed my water kefir grain has grown but not much compared with milk kefir that i made. I tried making it again with more sugar and used up all the kefir grain that i have. It tasted slightly milder and less sourish than i expected, i wonder why. I would like to experiment more to understand the taste and adjustment needed for improvement purpose.


Update : Variation use of milk kefir

I basically add it into overnight soaked rolled oat and some mango, it tasted superb !