Recipe and use of Milk Kefir

Transform your well-being with just one ingredient

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

  • Pour no more than 30 cl of milk into a small, clean glass jar.
  • Rinse the grains and immerse them directly in the milk.
  • Cover the jar with a clean cloth or a loose lid and let it ferment at room temperature (20-25°C) for 24 hours.
  • After this time, the grains should have risen to the surface and the milk may begin to thicken slightly or have a slight fermented smell.
  • Drain and rinse the grains using a plastic strainer (avoid metal) , discard the first milk and start again with fresh milk.
  • Repeat this process 4-5 times until the milk turns into kefir with a thicker texture and a tangy taste.

Once activated, your grains are ready to produce milk kefir regularly.

Ingredients: What you need for 1 liter of milk kefir

 

  • Milk kefir grains: 10 to 20 grams
  • Milk: 1 liter (cow or goat, raw or pasteurized, according to your preferences)
  • Glass jar: capacity of at least 1.5 liters

The preparation

  1.  Prepare the mixture

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.

 

  1. Let it ferment

Let ferment at room temperature for 24 to 48 hours. Observe:

 

✅a thicker consistency similar to liquid yogurt.

✅a slight characteristic tangy smell.

 

  1. Filter and separate

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.

 

  1. Consume or let mature

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.

 

  1. Save the grains and reuse them

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.

Natural Probio Kefir & Kombucha

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.

An inexhaustible resource

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.

Natural Probio Kefir & Kombucha

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.

Natural Probio Kefir & Kombucha

What type of milk should I choose for milk kefir?

What type of milk should I choose for milk kefir?

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

Natural Probio Kefir & Kombucha

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.

Natural Probio Kefir & Kombucha

Contraindications: Who should be careful?

 

❌ 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

Natural Probio Kefir & Kombucha

Bacteria and Yeasts present in milk kefir

  • Bacteria: Lactobacillus kefir, Lactobacillus acidophilus, Lb. casei. lbs. helveticus, Lb. bulgaricus, Lb. parakeet, Lb. plantarum, Lb. delbrueckii subsp. delbrueckii, Lb. rhamnosus, fructivorans Lb. , lbs. paracasei, Lb. fermentum, Lb. reuteri, brevis Lb. , Bifidobacterium bifidum, Lactocossus lactis, Streptococcus thermophilus, Enterococcus durans, Pediococcus acidilactici, Acetobacter aceti
  • Yeasts: Zygosaccharomyces sp. , Lipolytic Candida , holmii Candida , maris Candida , kefyr Candida , C. lambica , Kluyveromyces marxianus , Kluyveromyces lactis , Saccharomyces cerevisiae , Saccharomyces fragilis , Saccharomyces lactis , Zygosaccharomyces rouxii , Torulaspora delbrus , Torulaspora delbrueckii , Kazachstania aerobia, Geotrichum candidum

Take back control of your health, embrace drinking 

fermented with a thousand and one virtues

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