How to Make Kefir at Home (So Easy and Keto-Friendly!)
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Ever wondered how to make kefir at home? The super simple process will save you carbs and money!
Curious about how to make kefir yourself?
First of all, you might be wondering, “What exactly is kefir?”. Kefir is milk that’s been fermented by kefir grains. Kefir grains aren’t actually “grains”, but rather a community of yeast and bacteria that feed off the lactose (sugar) that’s in milk. To me, they look like a mix of cottage cheese and cauliflower. If you’ve made kombucha at home with a SOCBY, it’s a very similar process.
If you haven’t had kefir, think of it as drinkable yogurt. It naturally has a thick creamy texture, similar to a smoothie, while tasting very much like yogurt, just a little tangier. You can leave it plain or flavor it. My favorite is to add in frozen berries, vanilla, and a little bit of keto sweetener.
People tend to drink kefir for the health benefits they get from the vast amount of probiotics it contains. It has way more probiotics than regular yogurt. Research even shows that kefir can have beneficial effects on a number of health conditions such as cancer, heart disease, obesity, metabolic diseases, diabetes, digestive issues, and even possibly viral infections like COVID.
The best part? You can make it at home, and it’s super simple!
Kefir is very easy to make at home — trust me! The process starts with sourcing some kefir grains. I actually got my grains from Craigslist about 10 years ago, haha! But you can easily order them online or find them at specialty health food stores. Cultures for Health is a great online resource for home fermentation and they have a great kefir starter kit.
Easy Homemade Kefir
yield: 16 SERVINGS
prep time: 5 MINUTES
total time: 5 MINUTES
Make kefir at home with just two ingredients!
Tips for making kefir at home:
- Get some kefir grains! Cultures for Health has a few starter kits. They even have water kefir if you can’t do dairy.
- I recommend using whole, organic milk, but the organic aspect is not a requirement. Do not use ultra-pasteurized milk as the ultra-pasteurization process can kill off nutrients that the kefir grains need for fermentation. Regular pasteurized milk is fine to use.
- Do not use metal when making kefir. Kefir is acidic and will react negatively with metal. Make sure you use a plastic or nylon mesh strainer.
- Kefir grains will survive forever if you take care of them! They’re kind of like having a pet. 😄
- Kefir for everyone! The kefir grains will multiply over time and you can “gift” them to your friends and family for them to make their own recipe at home — just send them a link to our recipe or print it off for them!
If making kefir isn’t your thing, you can purchase it at the grocery store typically in the dairy aisle, next to the yogurt. However, the problem with premade ones is that the flavored varieties are full of added sugar. You could find plain kefir instead and sweeten it yourself!
You should also note that storebought kefir is a bit more expensive as well, and making kefir at home is a much more affordable process. So not only can you control the flavor and sweetener, but you can keep control of your budget too!
Here’s what my Hip sidekick Lina thought about homemade kefir:
“Wow, this was so interesting to make! It worked perfectly and was so awesome to now have keto kefir that was honestly simple to make on my countertop. I used my yogurt strainer and that worked out well. I wasn’t sure what to expect, and it tastes similar to yogurt but without the added sugar. I love how it tastes with the added berries. YUM! Creamy and super smooth tasting.”
Need more probiotics in your life? Check out our guide for the best keto yogurts.