Natural Probio helps you make your own fermented drink using milk kefir grains, so you can enjoy its magic with complete peace of mind.
Find out absolutely everything, including the care, conservation, contraindications and nutritional benefits of these little white pearls.
Before you begin
Activate the grains to awaken the microorganisms and optimize fermentation. Without this essential step, your drink will not be successful.
Follow the activation process
Once activated, your grains are ready to produce milk kefir regularly.
Ingredients: What you need for 1 liter of milk kefir
The preparation
In a clean glass jar, place the kefir grains. Add the milk (preferably at room temperature) . Stir gently with a wooden or plastic spoon ( avoid metal to avoid damaging the grains ).
Cover the jar with a cloth or loose lid to allow air to circulate.
Let ferment at room temperature for 24 to 48 hours. Observe:
a thicker consistency similar to liquid yogurt.
a slight characteristic tangy smell.
When the milk thickens and the kefir grains rise to the surface, strain the contents through a fine-mesh strainer, transferring the kefir to an airtight bottle. Rinse and collect the grains for reuse.
You can consume it immediately or let it mature for an additional 24 hours in the refrigerator for a more pronounced flavor. Consume the drink for up to 7 days and always keep it refrigerated.
Enjoy it plain or add it to your various preparations such as smoothies.
Store the grains in a little milk in a cool place for up to 2 weeks, they will remain alive and continue to develop.
They can be reused immediately. It is possible to rinse them in cold water ( optional ) before starting a new fermentation. Remember to change the storage milk every week.
Fermentation time affects the texture of milk kefir. After 24 hours, it is soft, creamy, and slightly acidic. After 24 to 36 hours, it becomes more frothy and tangy. Everyone can choose their ideal taste.
Dehydrate your grains
For long-term storage, gently dry the beans and store them in an airtight container for up to 1 year at room temperature. For reuse, activate as directed above.
Freeze your grains
You can freeze your beans for up to 1 year in an airtight container. To reuse them, activate them as described above.
With minimal care, your seeds will multiply on their own and can last a lifetime.
Share them with your loved ones and keep this tradition alive, generation after generation.
Watch out for signs of contamination
If your beans change color (pink, orange, green, gray, black, etc.), it’s time to replace them. Do not consume the beverage prepared with them.
|
Type of milk |
Benefits |
Disadvantages |
|
Raw milk |
Rich in nutrients, authentic flavor. |
Must be boiled to avoid any health risks. |
|
Pasteurized milk |
Easy to find, safer preparation. |
Sometimes more neutral flavor. |
Cow’s milk vs. goat’s milk
|
Criteria |
Cow’s milk |
Goat’s milk |
|
Lactose content |
High, ideal for feeding grains |
Average, sufficient for fermentation |
|
Texture |
Creamy and smooth |
More fluid and lighter |
|
Taste |
Soft, slightly sweet |
More tangy, slightly goaty |
|
Benefits in addition to probiotics |
Rich in calcium, protein and vitamins |
Richer in essential fatty acids and magnesium |
What about plant-based milk?
It’s not suitable because it doesn’t contain the sugars necessary for fermentation. To enjoy the benefits of kefir without milk, opt for water kefir.
Lactose intolerant?
Don’t panic, thanks to fermentation, milk kefir is almost lactose-free, as the kefir bacteria help break it down during fermentation. Making it much more digestible for those with lactose intolerances.
People allergic to milk proteins
People with severe lactose intolerance
People with severe digestive problems without medical advice
Pregnant women (Fermentation generates a tiny amount of alcohol, less than 0.5%. Although this content is low and kefir is considered a non-alcoholic beverage, it is best to seek professional advice.)
Breastfeeding women without medical advice
Children under 3 years old
Bacteria and Yeasts present in milk kefir
