Want to make your own homemade milk kefir from a powdered starter culture? You will see that it is very easy, and in a very short time you will master its preparation.
Make your kefir in 4 easy steps
- Boil the milk and let it cool
- Add the powdered culture
- Leave to ferment for 24 hours at room temperature
Recipe for Milk Kefir with a Starter Culture
Making your kefir with a culture is quick and easy!
Makes 1 liter of milk kefir.
- Preparation: 20 minutes.
- Fermentation: 1 to 2 days.
- Glass jar of one liter or more, with lid.
- Whisk, or fork
- 1 packet of milk kefir starter culture (5 g)
- 1 liter of milk from cow, goat, sheep, etc.
- Bring the milk to a boil.
- Let cool to room temperature (around 23-25 °C / 73-77° F).
- Pour the contents of the packet into the milk and mix well using a whisk.
- Pour the inoculated milk into the clean jar.
- Close the lid and let ferment at room temperature until coagulation (about 24 hours).
- Refrigerate for about 8 hours.
- Stir to liquefy and enjoy.
And there you go! Your kefir is now ready to be enjoyed. It can keep for 1 week in the refrigerator... if you do not consume it in a few hours!
Drink it plain, or make yourself the creamiest smoothie!
Frequently Asked Questions
What is the difference between Kefir Starter Culture and Kefir Grains?
Brewing kefir with a culture is affordable, easy to use, and keeps well between recipes. It's easier to make than yogurt! However, it is necessary to use a new culture for almost every recipe.
On the other hand, the milk kefir grains make it possible to produce kefir according to the traditional method. You will have to take care of your grains over the long term. In return, they will produce kefir as long as they are fed. The kefir grains can even multiply.
Related link: How to make milk kefir from grains
Can I make kefir with soy milk?
Yes, just add the kefir culture directly to the soy beverage at room temperature, then follow the procedure described above.
Other plant-based drinks don't work well, but you can experiment and try doubling the growing dose for better results. The level of protein in the drink has an influence on the chance of success.
Read our article to learn what is the best milk for dairy kefir.
Why boil milk before adding the starter culture?
Boiling kills the microorganisms in the milk. Thus, the added culture will have the best chance to colonize the medium easily.
Can I use some kefir to backslop fresh milk?
You can inoculate milk from kefir, however your culture will gradually lose its robustness and therefore its ability to ferment. We do not recommend reseeding more than twice.