Kefir Milk

Kefir Milk has to be the easiest way to get not only a large amount, but also a highly diverse amount of probiotics into your gut. Those Kefir grains are also what you need to make Cultured Butter!

Once you have your Kefir grains, pop them in a jar and top up with your chosen milk, loosely fix the lid and leave on the bench (out of direct sunlight). You can use cows milk or non dairy. As a rough guide 1 tsp grains will ferment a large cup of milk in 24 hours. This is widely dependent on how fermented you like it, the temperature etc. But the rule here is you cant mess it up! Just let it ferment until you like the taste of it.

I know this goes against all you have been taught and you're thinking "You're telling me to leave milk on the bench for a day??". But trust me, it's safe.

Once or twice over the 24 hours, give the jar a little shake to disperse the bacteria through the milk. It doesn't matter if you forget to do this!

Once it's to taste, remove the grains (cleans hands are fine) and transfer the milk to a fresh jar to store in the fridge (lid tightly closed). This is what's called the 2nd ferment and if you like you can add some flavours at this point (cinnamon, vanilla, citrus peels etc). The 2nd ferment happens over a day or so, and increases the probiotics and mellows the sour flavour. If this sounds too complicated, at the end of the day you are putting it in the fridge to make it cold 😂👍🏻

After the 2nd ferment, your milk is ready! Make a smoothie with some fruit, pour it on your cereal, or enjoy as is. Our toddler LOOOOVES her kefir milk before bed, we simply blend it with a little honey.

Your grains go back into a cup of fresh milk on the bench and the process starts again! It really is that simple!