Making milk kefir is one of the easiest things you can do in the kitchen. Learn how to make this tangy probiotic drink and never spend another dime on commercial kefir again!
MAKING YOUR OWN MILK KEFIR
You may have noticed kefir in the dairy section at the grocery store stashed beside the goat milk.
It’s a fermented, gut-healthy probiotic drink that is slowly gaining in popularity but still has a long way to go.
When bought at full price (compared to making your own at home) the cost can be slightly prohibitive for a non-essential grocery item.
Even if it was more affordable, commercial kefir tastes nothing like the homemade version.
The kefir that I make at home is akin to drinking yogurt in liquid form.
It’s a thicker, tangier version of buttermilk, but oh, so much better.
When it comes to probiotics, it kicks yogurt’s butt, making it a daily go-to beverage for optimal gut health.
I’m not going to focus on kefir’s many virtues in this post, but if you’re curious, you can find a good summary of its health benefits on Healthline.
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