Drinkable Yogurt made with Milk Kefir Grains
Drinking your probiotics never tasted so good!
This drinkable yogurt is a copycat of Lifeway Strawberry kefir. The homemade version is made with only two ingredients, no junk fillers, and loads of probiotics. It is loved by toddlers, kids, and adults, and it’s super easy!
To make this gut-healthy treat, you’ll need milk kefir grains. You can go with live or dehydrated grains, depending on your preference. If you want to propagate them, you need to make sure they are actual grains.
Just keep an eye out because some kefir starters are not able to be re-used indefinitely. For example, this powdered starter comes with 4 freeze-dried packets that can only be recultured 2-7 times.
Pro tip: to get the biggest bang for your buck, you’ll want to have the flexibility of making as much kefir as you want. Which means going for live or dehydrated grains!
Caring for your milk kefir grains
Kefir grains are a living culture, so taking care of them is key to making sure they stay healthy and productive. Here’s are some considerations to ensure your kefir grains thrive:
1. Choosing the Right Environment
- Temperature: Kefir grains like a moderate room temperature (around 68-85°F or 20-29°C). If it’s too cold, they might slow down; too hot, and they could die. Keep them in a place that stays within this range.
- Container: Use a clean glass jar to ferment the kefir. Avoid using metal or plastic containers, as they can react with the grains. A wide-mouth glass jar is the most convenient.
- Covering: Secure a breathable cloth or paper towel to cover the jar. This allows airflow while keeping out dust and contaminants.
2. Feeding Your Kefir Grains
Kefir grains feed on milk sugars (lactose), so you’ll need to provide fresh milk for them to ferment. Here’s how to do it:
- Milk Type: While cow’s milk is the most common, kefir grains can also ferment goat milk, coconut milk, or even sweetened almond milk (though grains may not grow as well in non-dairy milk).
- Ratio: Generally, use about 1 tablespoon of kefir grains for every 1 cup of milk. If you’re just starting out, this ratio can be adjusted to your preferences. More grains = faster fermentation.
- Fresh Milk: Use fresh milk each time. If you need to take a break, you can store them in a small amount of milk in the fridge for up to a week. For breaks longer than a week, you’ll need to freeze the kefir grains. First, rinse them gently with cold water, place them on a paper towel to dry, and then store them in an airtight container in the freezer. To revive frozen grains, allow them to thaw at room temperature, then feed them fresh milk and give them a few days to wake up.
3. Fermentation Process
- Ferment Time: Leave the jar to ferment at room temperature for 12-48 hours, depending on how tart you like your kefir. A longer fermentation time creates a more sour taste. You’ll want to find the sweet spot of allowing the culture to grow as much as possible without starving them off.
- Check Regularly: Once a day, give the jar a gentle swirl to help mix the milk and grains, but don’t stir too vigorously.
- Straining: After fermentation, strain the kefir to separate the grains from the finished kefir. Use a non-metal strainer to avoid damaging the grains.
How to make drinkable yogurt at home
Now that you know how to feed your kefir grains, the rest of the process is really simple. After your kefir has fermented for a day or two, strain off the finished kefir. This will be the first ingredient in the drinkable yogurt.
Next, all you have to do is blend that kefir with strawberries and you will have the most delicious probiotic strawberry kefir. Since I grew up drinking Lifeway strawberry kefir, it is nostalgic to me and will always have a special place in my heart.
But this homemade version knocks it out of the park. You can customize this recipe to your liking! If you want to add a sweetener, I would avoid honey. Honey has antimicrobial properties that could get rid of all those probiotic benefits we want.
This is great! Do you happen to sell grains by chance?
Thanks Hayley! I don’t sell kefir grains at the moment but early in the post there are some links to buy grains on Amazon if you are interested!
I was raised on kefir back in the day when few people knew about it. My mom knew and thankfully so. She always had a jar of it going on the counter and we kids loved it. I still am very attached to milk kefir. For many years now I’ve made it with raw goats milk and it’s super delicious. I prefer it to yogurt because it’s fizzy and much easier to maintain (no need for heating pads or hot boxes, lol). Love your post and I’ll have to try this with strawberries sometime!
I totally agree, kefir is just so easy! Same with water kefir, I love to always have something fermenting on my counter haha. Thanks for stopping by, Heidi!