What is known is that the grains need Kefiran to grow, and Kefiran needs Alcohol in its synthesis. Commercial cultures of kefir often omit the alcohol-creating yeast for obvious reasons, so it too adds to the impossibility of getting Kefir grains from commercial kefir. Either way, the fact is there grains do not come into being on their own. 1 Tablespoon of live kefir grains. This is enough to make 2-3 cups of kefir. Take care of them and they will continue to grow and multiply. If you make kefir every day, they will double or triple in a week! Recipe card on how to make a yummy kefir shake. Instructions on how to make milk kefir. Instructions for storing your kefir grains while on Kefir is incredibly easy to make, zero cost if you already have the ingredients, (mason jar, coffee filter, elastic band, strainer, milk 3.25% is preferred) plenty of research is out there that shows a myriad of health benefits (probiotic, gut health), is very flexible in the kitchen, and is comparable to a drinkable plain yogurt that you can add all sorts of flavors to with a secondary ferment. By using a water-based kefir or adding it to iced coffee, you can enjoy the health benefits of kefir without compromising the taste of your favorite beverage. Understanding Kefir. Kefir is a fermented milk drink that originated in the Caucasus Mountains. It is made by adding kefir grains to milk, which causes the milk to ferment and thicken. A specific type of kefir grains is used with each product, and milk grains cannot be used to make water kefir or vice versa. Milk kefir has a distinct rich and tangy flavor, whereas water kefir is much lighter and tends to have a sweeter taste. Water kefir resembles a fizzy soda since it is often fermented with fruit juice or sugar water. When you add them to cow, goat, or sheep milk, you get kefir. (Photo credit: Ildipapp/Dreamstime) Kefir, pronounced kee-feer, is a drink made from the fermented milk from a cow, goat, or sheep. Instructions. Shred or chop cabbage and place in a large bowl. Add salt and toss to combine. Pack cabbage into your jar. Add kefir whey and fill with water, leaving two inches of headspace at the top for your kraut to expand and ferment. Place a secure lid on the jar (airlock jarlids are optional) and set in a cool place, out of sunlight for 6 Milk kefir is a mesophilic culture, meaning it does not require the warmer temperature range, 100-115 degrees, that many yogurt cultures require. That said, temperature is a consideration in kefir-making. The other big consideration is just how long you should allow your kefir to culture. You can achieve different flavors and viscosity .

can you make kefir by adding kefir to milk