Do you want to make 100% homemade kefir? Follow these guidelines

As many may already know, due to its popularity, kefir is a dairy product that has reached the market to replace yogurt in millions of homes around the world. And it is that this fermented drink has a greater variety of probiotic microorganisms, a milder flavor and endless nutritional properties. For example, it protects the body’s defenses, facilitates digestion and prevents related diseases such as diarrhea or constipation.

In addition, kefir looks very different from other dairy products, since takes on a grainy shape which is the result of the combination of probiotic bacteria, yeast, lipids and proteins, all of them wrapped in a polysaccharide matrix that is called kefiran.

Although it may seem like an extremely complicated food to make, the truth is that, following the appropriate steps, you can prepare your own batch of homemade kefir in just a few days. How? Take note of the following recipe.

Kefir is a probiotic food

Make homemade milk kefir step by step

Ingredients:

  • 1 tablespoon milk kefir granules (you will need to buy them before starting the recipe)
  • 1 liter of milk

First of all, you need to put the kefir granules in a glass container, which you must fill later with the milk. Stir the mixture and covers the container to prevent dust, insects or other external agents from entering. Of course, avoid doing it with an airtight lid, as the process will change drastically. Then let let the milk ferment for 24 hours out of the fridge. Check from time to time if the serum starts to separate, you will recognize it by the yellowish tone that it acquires over time.

Although it normally takes between 24 and 48 hours, the fermentation time depends on ambient temperature and the amount of granules and milk that you used in the recipe, so be patient just in case.

When you see small amounts of buttermilk in the product, the kefir is most likely ready, although you can also try it to perfect it to your liking. To remove the kefir you just have to separate the grains with a plastic or stainless steel strainer, never use a metal one. From then on, you can use the kefir in your breakfasts or snacks, in addition to taking advantage of the granules again putting them in another container with milk. Repeat the process as many times as you want to always have your own batch of kefir available.