Getting Started with Milk Kefir


Our family loves milk kefir for various reasons. My husband and children love it for the tangy, yeasty flavor that they’ve grown accustomed to and the good feeling it leaves them with. I love it for those reasons too, but just as importantly: milk kefir is so simple to make.

We love yogurt too, but for a cultured dairy product that is simple to make and versatile I choose milk kefir. There are no incubators or temperatures to worry about so it works in our hectic, off-grid kitchen.

And of course I’m happy to get those good cultures into the bellies of my three little ones.


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Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Kefir Eggnog

Eggnog is one of my favorite things about the holidays, but unfortunately I haven’t been able to drink it for years because of the high sugar/preservative/chemical content of commercial eggnog. I recently started making milk kefir again, and I was finding myself overrun with the stuff, so I started looking for things to make with it.

I found this recipe on our site, and was intrigued. Could I really make eggnog from milk kefir without ending up with some horrible-tasting concoction that I’d just end up throwing away?


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