Want to make your own homemade milk kefir from a direct-set powdered kefir starter?
You will see that it is very easy, and in a very short time you will master its preparation.
Making milk kefir from powdered starter only takes 4 easy steps:
- Boil the milk and let it cool.
- Add the kefir starter culture.
- Leave to ferment for 24 hours at room temperature.
Here are your kefir powder instructions to enjoy a fresh, probiotic-rich fermented milk!
Making Milk Kefir With Kefir Starter
Making your kefir with powdered kefir starter is quick and easy!
This recipe yields 1 litre of milk kefir.
- Preparation: 20 minutes
- Fermentation: 1 to 2 days
- Glass jar of one litre or more, with lid
- Whisk or fork
- 1 packet of milk kefir starter culture (5g)
- 1 litre of milk (cow, goat, sheep, etc.)
- Bring the milk to a boil.
- Let it cool until it reaches room temperature (around 23-25 °C/73-77°F).
- Pour the content 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.
Milk kefir can keep for 1 week in the refrigerator... if you do not drink it all in a few hours!
Drink it plain, or make yourself the creamiest of smoothies!
Frequently Asked Questions
What is the difference between powdered starter and kefir grains?
Making kefir with direct-set powdered kefir starter is affordable, easy to use, and easy to preserve between recipes. And it's easier to make than yogurt!
However, it is necessary to use a new starter for almost every recipe.
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.
Read more about the difference between kefir starter vs. kefir grains.
Can I make kefir with soy milk?
Yes, just add the kefir starter 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 dose for better results. The level of protein in the drink has an influence on the chance of success.
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 a previous batch kefir, however your culture will gradually lose its robustness and therefore its ability to ferment. We do not recommend inoculating with a previous ferment more than twice.