Kefir is a cultured milk product, similar to yogurt or buttermilk, with lots of nutrients and probiotics. And it is seriously easy to make. Learn how kefir is made, how an Instant Pot simplifies fermentation, and why making your own cultured dairy is easy, affordable, and rewarding.
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Estimated reading time: 5 minutes
Making a cultured milk product like kefir is an important part of our Master Pantry and the way we can eat better by making it ourselves as part of our weekly meal prep plan. It fits perfectly into a healthy Mediterranean diet.
Table of contents
What is Kefir
Kefir (pronounced “KEE-fur”) is a cultured milk that is similar to yogurt, but contains even more probiotics. It can be used like buttermilk in pancakes, thickened and used like sour cream, or in shakes like yogurt. True kefir requires a specific bacteria starter.
Reasons to Make it Yourself
- You can use your favorite brand of milk. We use Horizon Organic Milk – it’s organic, tastes great, and they are taking action on climate change to be carbon positive in just 4 years.
- You can use whole, lowfat or nonfat milk.
- You will know that it contains nothing but milk and kefir. No added sugar, corn syrup, thickeners or preservatives.
- It is authentic kefir, made from an actual kefir starter. We use one from Cultures for Health.
- It is easy to have on hand. The starter culture comes in powdered form in tiny packets and conveniently stores for months in the refrigerator.
- It can be made when you need it.
- Kefir can be used like yogurt, but has more probiotics.
- Kefir is sometimes hard to find in grocery stores.
- It’s a perfect substitute for buttermilk, so you don’t have to go to the added expense of having buttermilk on hand for the few recipes that call for it. Buttermilk is used in pancakes and baking because it reacts with the baking soda to create rise, but kefir provides the same affect.
- Saves money – milk and starter is less expensive than buying kefir already made.
- Since kefir is a complete protein source it can be used instead of meat and save money.
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How to Make Kefir
Kefir is Similar to Yogurt, and is seriously easy to make. Just add kefir starter to milk and keep it at the right temperature. However, since it is a dairy product, it needs to be kept sanitary and at exactly the right temperature…for hours. That part is a little tricky. That’s where the Instant Pot comes in.
Why We Use an Instant Pot
An Instant Pot is perfect for culturing milk products. It is easy to clean, has a special yogurt setting that scalds the milk, killing any bacteria, and then another setting that allows you to select the required temperature and it will hold it there for hours.
- Easy to clean – because this is a cultured product, it is important that everything is clean and sanitary. The Instant pot is stainless steel and glass, so it is easy to clean. Remove the sealing ring on the Instant Pot lid. Thoroughly wash the inner pot and the lid with very hot water and put the sealing ring back on.
- Easy to scald the milk – it is important to start with milk that does not contain any bacteria. The Instant Pot has a setting that makes it easy to scald the milk by bringing it to a temperature just long enough to eliminate any bacteria. Start with milk that is not near its expiration date. Use the boil setting on the yogurt setting to bring the temperature of the milk above 180 degrees F and then let it cool to below 70 degrees F before adding the kefir starter culture. This will kill any unwanted bacteria. It will also help thicken the kefir.
- Easy to keep the milk at the correct temperature for culturing – The milk and starter culture must be kept at a constant temperature where the culture will thrive. Kefir is a mesophilic variety, so it needs to be kept between 68 and 100 degrees F. The Instant Pot Ultra has a yogurt setting that can be adjusted to low, where it will maintain a constant temperature of 90 degrees, which will work perfectly for culturing kefir. The longer it is cultured, the thicker and more tart it becomes.
- Uses less energy – the Instant Pot is designed to be energy efficient and use less energy than some other cooking methods.
Note: It is possible to make successive batches of kefir from a few tablespoons of a previous batch, but we always start with fresh starter culture to make sure the culture is strong and the milk is kept clean.
The Science Part of Making Kefir
There are a variety of different milk cultures. They can be grouped into two categories – mesophilic and thermophilic. It is important to know which category your starter culture is in, because cultures thrive at different temperatures. Kefir is mesophilic. Most yogurt cultures are thermophilic.
- Mesophilic, which translates to “medium-loving”, indicates that it thrives at medium temperatures (around 68-100 degrees F) and is destroyed at a higher temperature (around 113 degrees F).
- Thermophilic, which translates to “heat-loving”, indicates that it thrives at higher temperatures (around 105-115 degrees F) and is destroyed at a higher temperature (around 130 degrees F).
How We Use Kefir
Kefir can find a place in almost any meal especially in a Mediterranean diet.
- Breakfast shake – an easy, healthy shake made of just fruit, kefir and ice in a blender.
- Substitute for buttermilk – in pancakes, muffins, quick breads
- Dip – add fresh herbs and serve with veggies
- Substitute for sour cream – in dips and on Mexican dishes like tacos and burritos
- Salad dressing – makes creamy salad dressing without the fat and calories.
- Dessert – add fruit, nuts, sweetener or honey
RECIPE
Equipment
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Ingredients
- 1 quart Horizon milk or up to 4 quarts
- 1 package Kefir starter culture from Cultures for Health
Instructions
- Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on. This is a cultured product so it is important that everything is clean.
- Add 1-4 quarts of milk to the inner pot of the Instant Pot.
- If you have decided to boil the milk first, place the lid on the Instant Pot and lock. Check that the valve is in the sealed position. Select the "yogurt" setting and adjust it to “high” where the display reads "Boil". When the program has finished press cancel until it reads off.
- Release the valve, open the pot and remove the inner pot.
- Cover the pot with plastic wrap and allow the temperature of the milk to drop. Allow the temperature to drop to 70 degrees F before adding the starter culture. This could take a while, but you could place the bowl on ice to speed it up.
- Remove the plastic wrap, add the starter culture and whisk it in for a few seconds.
- Return the inner pot to the Instant Pot. Place the lid on the Instant Pot and lock. The valve can be in either the sealed or unsealed position. Select the "yogurt" setting. The kefir starter culture is mesophilic, so change the setting to “low” and the time to 24 hours and push start.
- Check the thickness of the kefir a few hours before the time when it’s supposed to be ready, since the time required can vary. When it has thickened and pulls away from the side of the bowl, transfer it to a glass container and store it in the refrigerator. It can be stored for 2-3 weeks.
- The kefir can also be strained using a fine mesh strainer to remove some of the water (whey) which will make it thicker.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.