Global
Homemade Milk Kefir
A probiotic-rich fermented milk drink that supports gut and digestive health.
~5 mintotal~79 kcalper serving~4g protein~6g carbs~5g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
Ingredients
- 1 tbsp milk kefir grains
- 2 cups whole milk (cow, goat, or sheep)
Cooking Steps
Place kefir grains into a clean glass jar.
Pour milk over the grains.
Cover loosely with a breathable cloth or lid.
Leave at room temperature for 24–48 hours.
Strain out grains and store finished kefir in the fridge.
Reuse grains for the next batch.
Plant & Growing Tips
Strawberries
- Not in the recipe, but grow them to add a fresh, sweet, and slightly tart flavour to your homemade milk kefir.
- Plant bare-root strawberries in a sunny spot with well-drained, slightly acidic soil after the last frost.
- Provide consistent water, especially during fruit development, and mulch to retain moisture and suppress weeds.
Mint
- Not in the recipe, but grow mint to infuse your milk kefir with a refreshing aroma, perfect for a cooling drink or smoothie.
- Plant mint in a container to prevent its aggressive spread in the garden.
- It thrives in partial shade to full sun with consistently moist soil.
Natural Pest Control
- Slugs and snails can damage ripening strawberry fruit; use beer traps or copper tape around beds.
- Netting can protect ripening strawberries from birds.
- Aphids on mint can be rinsed off with a strong spray of water.
Harvest
Strawberries
- Pick strawberries when they are fully red and firm, harvesting every 1-2 days by gently twisting the berry from the stem.
- Harvesting regularly encourages more fruit production.
Mint
- Harvest mint leaves as needed by pinching off stems just above a leaf node to encourage bushier growth.
- For larger harvests, cut entire stems back by about one-third before flowering for the best flavour.
Storing & Freezing
Finished kefir: Refrigerate up to 7 days. Kefir grains: Reuse immediately or store in milk in fridge for up to 2 weeks.
