Tips for Making Milk Kefir
Tara Carpenter, NC.
Nutrition Consultant specialized in supporting people of all ages with therapeutic nutrition to heal digestive related health issues.
Originally published on March 23, 2022.
I have made all sorts of kefir for years and learnt a lot since I first started in 2011. Milk kefir is by far the easiest of kefirs to make. You can also try your hand at apple cider kefir, hemp milk kefir, and young green coconut kefir …. below are tips to help you move through your own learning curve that much easier 🙂 Recipe for milk kefir here.
#1) I recommend making milk kefir with Body Ecology starter because they contain potent strains of lactobacillus bacteria and beneficial yeast that are hardy and able to travel to the intestines to work magic ✨ These probiotics can rid gut (mouth to anus) of pathogenic overgrowth and strengthen digestion. Unlike most probiotics, the good flora in this starter aren’t easily destroyed by antibiotics, fluoride, stomach acid, or chlorine like most probiotics are. Worth every cent. Cheaper than any probiotic from the store and more efficient from a holistic perspective. Buy here.
#2) Use unprocessed or processed milk from pastured cows. I source ours from a certified farmer where I live in Vermont. Raw milk contains live enzymes and probiotics with a physical/biochemical structure that is untouched and recognized by the human body. If I can’t get raw milk then I use organic, gently-pasteurized whole milk. I avoid highly pasteurized, homogenized dairy which is a foreign substance to the body (dead, acidic, mucus forming). If this is all you can find then know that during the kefir process, the good flora from kefir packet will put life/vitality back in milk.
#3) You can use the milk kefir recipe here to make goat milk kefir. Just use 2 cups of goat milk instead and a starter packet for the initial batch. After that make as much as you want, depending how much liquid is transferred from previous/initial batch.
#4) I add a scoop of Ecobloom to all my kefirs, learn more here.
#5) Milk kefir will continue to ferment (digest) in the fridge at a much slower pace. I make a big batch at once and keep the jars in back of fridge where they keep for weeks, even months.
Milk kefir “food combines” very well with fruit and soaked seeds for a delicious breakfast as shown in the photograph above.
May all bellies be happy!
Disclaimer: This post may contain affiliate links for products I believe in and use on a regular basis. See more here. All content is for general information only, primarily educational in nature, and should not be treated as a substitute for the medical advice of your primary health-care practitioner that you, the reader, may require for any cause whatsoever, now or in future. Consult a primary practitioner regarding any health problem(s) you have and keep them informed to the opinions, ideas, and advice on this site that you find useful. Full disclaimer here. Email tara@happybellies.net for questions.
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