Milk kefir

Today i started working on the kefir grains. Henk brought both water and milk kefir grains. My goal is to make vegan milk kefir (and maybe even kefir yoghurt and kefir cheese).

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Milk kefir feeds on lactose and although it is possible to make a few batches of plant-based milk kefir, the kefir-grains needs lactose after 3-6 rounds of plant-based kefir.

I would like to research if its possible to “train” the milk kefir grains to feed on other sugar sources than lactose and to be stable over time.

Before i start with this process i want the grains to be in optimal conditions and to reproduce. Therefor i’ll make a few rounds of cow-milk kefir.

So as the bad vegan i am i went to the supermarket and bought my first package of milk in years ;)

Preparing first batch

I started on straining the grains using a nut-milk bag and a colander. Then i weighed the grains and added them to 500ml of biological pasteurized full fat milk.

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Results of first batch

After 1,5 day (21-03 16:30 - 23-03 14.00) i tasted the milk kefir and removed the grains. I weighed the grains and put them in a jar with 500ml new milk.

Milk kefir grains growing:

x Start Batch 1 Batch 2
grams 40g 65g  

Water kefir

I also prepared a fresh batch of water kefir. I want to try fermenting plant-based milk with water kefir grains as well, but i started with a simple batch to get the grains in good condition. I did forget to weight the grains.

I used 1L of water, 8g of sugar, 2 dried figs and 2 slices of lemon.

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I tasted this batch after one day of fermenting, but i didn’t like it. It was tasteless and slightly bitter.

Apparently i used was too less sugar. I tried a second batch with 40g of sugar. This tasted better but not perfect yet.

[28-03-2022] I now added 60g of sugar to see if taste improves

The family of ferments is growing very rapidly

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