Milk kefir (pronounced KUH-FEAR) has been around for ages and they have been rather popular with pet (especially dog) owners for quite a while. It has a ton of health benefits such as:
- source of nutrients (protein, calcium, phosphorus, vitamin B12 & B2, magnesium, and vitamin D etc)
- a powerful source of probiotics (about 30 strains, including Lactobacillus keferi which is unique to kefir)
- anti-bacterial properties (can inhibit the growth of various harmful bacteria like Salmonella and E. Coli)
- improve bone health and reduce risk of Osteoporosis
- may be protective against Cancer
- may improve symptoms of allergy and asthma
Pretty sure it works for animals too. 😀
I’ve always been hesitant to try making milk kefir as to me, homemade = troublesome. Finally I took the plunge and realized how easy (and fun) it was! So for beginners who think milk kefir is difficult to make at home, here is a simple guide of how I make my milk kefir. Do note that I have been only making it for 2 weeks so if you spot anything wrong, please correct me!
I’ll start with this bottle. It contains kefir grains with full cream milk, and has been fermenting on my counter for 24 hours. Use only a kitchen paper towel to cover it as it needs to breathe. Some say you also need to wrap up the bottle as they like dark and warm conditions. Mine do just fine like this. Guess my kitchen is normally dark and warm lol.
Here are some of the glass bottles I use. I prefer the 450ml one as it’s just the right size. The 900ml one is troublesome to wash but I noticed the grains really loved it; they grew more. Whereas the 200ml one was a little too small for the amount of grains I had, although I sometimes still use it over the 900ml. You can get all these from Daiso. 🙂
I got this cute little blue plastic strainer from Lazada. Less than $3.50! Daiso supposedly has some but I couldn’t find any. In fact I couldn’t find any at NTUC or those kitchen stores either. The metal ones are really common though, but apparently you can’t use metal as it reacts with the kefir grains.
Strain the kefir. It takes quite a while as the strainer is really small lol. Use the spoon to gently stir the grains around so as to speed up the process.
This is what you’ll end up with – kefir grains.
After straining everything, put the kefir grains into another clean bottle. You can see I only make about 200ml each time. I do know that I need to use more milk but it’s because I have a tiny dog who only eats 1 teaspoon a day. Side note: I collected my grains on 29 May. It has been about 2 weeks and the grains have tripled omg. Use Meiji brand milk. They ❤ it!
Anyway, fill up the grains with full cream milk and label the other. The grains go back onto the counter while the other goes into the fridge for another 24 hours of fermentation. It’ll be ready to eat after that.
And that’s all! Pretty easy no? Eating it up is wayy harder than making it I think. I’m not a fan of healthy food like this and because you have to change the milk every day, you have to eat kefir every single day too! I have tried cereal, chia seeds and fruit. And nope, don’t like it. The hub doesn’t like it either. 😦 Things I do for the dog. *sigh*