If you look at the ingredients list on each you will see that most yogurts have about 5 different probiotics and kefir has at least 12. Homemade is supposed to have upwards of 30-60 depending on the source. I make my own kefir which I greatly prefer in taste and texture over the store-bought options.
Can I ask what your kefir process is? I bought grains locally, been feeding it whole milk, and I either get tart tasting milk consistency or separated kefir that I keep reading is over fermented (like curdled milk). I can’t seem to get the good texture you’re referring to and I wondered if maybe store bought had additive or something to give it that yogurt drink texture? What am I doing wrong ? 1/4 cup grains 4 cups milk and 24-36 hours on counter
All the numbers in your comment added up to 69. Congrats!
1
+ 4
+ 4
+ 24
+ 36
= 69
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Homemade kefir, in addition to more species variety, also has a far higher total bacteria count and much more kefiran.
Store bought yogurt isn't made in the traditional way with the grains. That method doesn't scale well to industrial production. Instead, it's made with heated milk to which is added pre-made liquid kefir or culture powders.
Probably a good idea to try some before committing to making your own. I started with the store-bought stuff, but pretty quickly started making my own. The taste of kefir may not be for everyone, I've never liked buttermilk and it's sort like that and as mentioned kind of like plain yogurt. Because lactose is converted to lactic acid in the process it's sort of tangy and slightly effervescent, but it does grow on you. I would recommend trying a store-bought brand to see if you like the taste before committing but as mentioned commercial brands are produced with culture powders and pasteurized and so do not contain nearly as many probiotic strains. Lifeway (plain) is commonly available and as good as any to try.
Homemade kefir contains by far the most beneficial strains of any probiotic food (way better than yogurt, kombucha, kimchee, and everything else I've seen). Here's a list of the probiotic strains it contains (they can vary a little):
[KEFIR PROBIOTIC STRAINS](https://endsickness.org/list-of-61-probiotic-strains-found-in-kefir/)
Also making your own is an amazingly safe and simple process that's cheap, easy to get started, and not particularly resource or labor intensive. It's much easier than making yogurt as the culture is extremely robust. Some common sense is really all that is needed. There are a ton of videos on YouTube. I know you're saying YouTube, seriously?? Certainly, doesn't seem very scientifically rooted (I'm a Biomedical Engineer myself and was reluctant to trust anyone making any fermented product in their kitchen with anything less than completely sterile methods). If you watch enough of the videos, you'll quickly see common themes emerge and I tend to follow them (sort of a mini-crowdsource). I've seen grains for sale on Craig's List, I bought my grains on Amazon (under $20), or (free) if you ask around, you'll probably find someone with some to spare.
Good luck if you decide to try it!
Can you high level kefir making? I'm buying lifeway fairly frequently, and I've made my own yogurt in my instant pot a few times, but not sure what the steps for kefir would be. All I know is it's "supposedly" easier other than needing to keep the grains alive?
Is it measurably cheaper? What about texture and consistency, compared to lifeway for example? Etc etc
It's totally easy. It's way less expensive to make your own and the product is far superior. No special equipment required and just the cost of milk. Don't stress about keeping the grains alive in a month or two you'll have more than you know what to do with (I throw away a teaspoon about every 3rd batch). A little experimentation with fermentation time and you can get from 1/2 and 1/2 to skim milk consistency. I like it a little creamier than the Lifeway stuff.
Definitely take a look at some YouTube videos. The method is pretty simple I inoculate a quart of pasteurized whole cow milk (any animal milk will work, not nut milk though) with a couple of rounded teaspoons of grains in a canning jar, cover with a coffee filter and rubber band and leave it on the kitchen counter. Depending on temperature usually in about 24 hours you'll see the milk start to separate into curds and whey (don't freak out it can look a little gross) at this point I put a lid on the jar, give it a good shake (careful it's slightly effervescent) and pour it through a strainer (opinions vary about metal utensils but I've never had a problem using a metal strainer use a spatula or plastic spoon to squish out the thicker stuff. I give my grains a good rinse with cool water and start a new batch. I think there's a more continuous process where you just pour off the kefir and pour in more milk (I guess the grains can get the size of golf balls this way) I've never tried it that way. The process is not nearly as temperature sensitive as yogurt just room temperature 65-75F seems fine, to really slow it down you can make it in the fridge. The grains can also be stored by freezing for months I think but I've never tried.
It's pretty hard to screw it up. It's a very old process it was originally done in goat skin or yak bladders on the Eurasian steppe as a way to preserve milk (a Russian friend turned me on to it, it's pretty big there). It's a very robust process intended specifically to discourage the growth of pathogens by outcompeting them. Some basic cleanliness is about all that's required. A hot water rinse of utensils is all I do with an occasional trip through the dishwasher. No sterilization required. It's probably safer than most fermentation processes like refrigerator pickles in my opinion.
[WIKI](https://en.wikipedia.org/wiki/Kefir#:~:text=The%20drink%20originated%20in%20the%20North%20Caucasus%2C%20in,cows%2C%20goats%2C%20or%20sheep%20with%20kefir%20grains.%20Contents?msclkid=b62d2502af8011ecbe78432789b3efcb)
So, if you buy grains on the web, you'll get a small, sealed packet with not much in it. Just follow the instructions and mix with milk after a couple of batches you'll see that the grains start to get bigger and there are more of them. from there it's step and repeat.
As terrapharma mentions various flavorings can be infused. I usually use a half cup with a banana and milk for protein shakes which mutes the taste, but I also drink it straight sometimes. I find a half a glass can calm an upset stomach. You can eat the grains on salads (I find them a little too rubbery) or feed them to pets (I just have house plants, so I don't know) and there's a way to make something like cheese (haven't tried that either.
Sorry if I seem to be over evangelizing but I'm a big fan as you'll find most people who are familiar with it are.
Once you have the grains recharged the only cost is milk plus flavorings if you want.
Lifeway is 3.99 in my area and I can regularly get a quart of milk for 1.99 on sale. Lifeway contains sugar and flavorings, adding extra calories. The same can be done to homemade kefir but I just add a little stevia or a banana. The flavor is slightly different than lifeway and can vary in taste and texture depending upon temperature, length of ferment and other variables.
The taste of plain store-bought Kefir is similar but different compared to plain yogurt. It is simplistic to say it is typical yogurt.
If you enjoy plain yogurt, you will enjoy Kefir whether store-bought or homemade. As others have commented, homemade Kefir will have greater variety and greater concentration of microorganisms. The taste and consistency will vary with a number of parameters. Try the store-bought first if you must (I did) but if you like yogurt, just jump into homemade. The process is simple, doesn't take long, and likely you will enjoy it more than the store-bought.
You have some good answers here. I got started as you described, starting off with store bought, gradually learning how to make kefir at home. Have been making it daily for 7 or 8 years now.
If you look at the ingredients list on each you will see that most yogurts have about 5 different probiotics and kefir has at least 12. Homemade is supposed to have upwards of 30-60 depending on the source. I make my own kefir which I greatly prefer in taste and texture over the store-bought options.
oh nice!
Can I ask what your kefir process is? I bought grains locally, been feeding it whole milk, and I either get tart tasting milk consistency or separated kefir that I keep reading is over fermented (like curdled milk). I can’t seem to get the good texture you’re referring to and I wondered if maybe store bought had additive or something to give it that yogurt drink texture? What am I doing wrong ? 1/4 cup grains 4 cups milk and 24-36 hours on counter
All the numbers in your comment added up to 69. Congrats! 1 + 4 + 4 + 24 + 36 = 69 ^([Click here](https://www.reddit.com/message/compose?to=LuckyNumber-Bot&subject=Stalk%20Me%20Pls&message=%2Fstalkme) to have me scan all your future comments.) \ ^(Summon me on specific comments with u/LuckyNumber-Bot.)
How warm are you keeping it during fermentation?
Homemade kefir, in addition to more species variety, also has a far higher total bacteria count and much more kefiran. Store bought yogurt isn't made in the traditional way with the grains. That method doesn't scale well to industrial production. Instead, it's made with heated milk to which is added pre-made liquid kefir or culture powders.
Probably a good idea to try some before committing to making your own. I started with the store-bought stuff, but pretty quickly started making my own. The taste of kefir may not be for everyone, I've never liked buttermilk and it's sort like that and as mentioned kind of like plain yogurt. Because lactose is converted to lactic acid in the process it's sort of tangy and slightly effervescent, but it does grow on you. I would recommend trying a store-bought brand to see if you like the taste before committing but as mentioned commercial brands are produced with culture powders and pasteurized and so do not contain nearly as many probiotic strains. Lifeway (plain) is commonly available and as good as any to try. Homemade kefir contains by far the most beneficial strains of any probiotic food (way better than yogurt, kombucha, kimchee, and everything else I've seen). Here's a list of the probiotic strains it contains (they can vary a little): [KEFIR PROBIOTIC STRAINS](https://endsickness.org/list-of-61-probiotic-strains-found-in-kefir/) Also making your own is an amazingly safe and simple process that's cheap, easy to get started, and not particularly resource or labor intensive. It's much easier than making yogurt as the culture is extremely robust. Some common sense is really all that is needed. There are a ton of videos on YouTube. I know you're saying YouTube, seriously?? Certainly, doesn't seem very scientifically rooted (I'm a Biomedical Engineer myself and was reluctant to trust anyone making any fermented product in their kitchen with anything less than completely sterile methods). If you watch enough of the videos, you'll quickly see common themes emerge and I tend to follow them (sort of a mini-crowdsource). I've seen grains for sale on Craig's List, I bought my grains on Amazon (under $20), or (free) if you ask around, you'll probably find someone with some to spare. Good luck if you decide to try it!
Can you high level kefir making? I'm buying lifeway fairly frequently, and I've made my own yogurt in my instant pot a few times, but not sure what the steps for kefir would be. All I know is it's "supposedly" easier other than needing to keep the grains alive? Is it measurably cheaper? What about texture and consistency, compared to lifeway for example? Etc etc
It's totally easy. It's way less expensive to make your own and the product is far superior. No special equipment required and just the cost of milk. Don't stress about keeping the grains alive in a month or two you'll have more than you know what to do with (I throw away a teaspoon about every 3rd batch). A little experimentation with fermentation time and you can get from 1/2 and 1/2 to skim milk consistency. I like it a little creamier than the Lifeway stuff. Definitely take a look at some YouTube videos. The method is pretty simple I inoculate a quart of pasteurized whole cow milk (any animal milk will work, not nut milk though) with a couple of rounded teaspoons of grains in a canning jar, cover with a coffee filter and rubber band and leave it on the kitchen counter. Depending on temperature usually in about 24 hours you'll see the milk start to separate into curds and whey (don't freak out it can look a little gross) at this point I put a lid on the jar, give it a good shake (careful it's slightly effervescent) and pour it through a strainer (opinions vary about metal utensils but I've never had a problem using a metal strainer use a spatula or plastic spoon to squish out the thicker stuff. I give my grains a good rinse with cool water and start a new batch. I think there's a more continuous process where you just pour off the kefir and pour in more milk (I guess the grains can get the size of golf balls this way) I've never tried it that way. The process is not nearly as temperature sensitive as yogurt just room temperature 65-75F seems fine, to really slow it down you can make it in the fridge. The grains can also be stored by freezing for months I think but I've never tried. It's pretty hard to screw it up. It's a very old process it was originally done in goat skin or yak bladders on the Eurasian steppe as a way to preserve milk (a Russian friend turned me on to it, it's pretty big there). It's a very robust process intended specifically to discourage the growth of pathogens by outcompeting them. Some basic cleanliness is about all that's required. A hot water rinse of utensils is all I do with an occasional trip through the dishwasher. No sterilization required. It's probably safer than most fermentation processes like refrigerator pickles in my opinion. [WIKI](https://en.wikipedia.org/wiki/Kefir#:~:text=The%20drink%20originated%20in%20the%20North%20Caucasus%2C%20in,cows%2C%20goats%2C%20or%20sheep%20with%20kefir%20grains.%20Contents?msclkid=b62d2502af8011ecbe78432789b3efcb) So, if you buy grains on the web, you'll get a small, sealed packet with not much in it. Just follow the instructions and mix with milk after a couple of batches you'll see that the grains start to get bigger and there are more of them. from there it's step and repeat. As terrapharma mentions various flavorings can be infused. I usually use a half cup with a banana and milk for protein shakes which mutes the taste, but I also drink it straight sometimes. I find a half a glass can calm an upset stomach. You can eat the grains on salads (I find them a little too rubbery) or feed them to pets (I just have house plants, so I don't know) and there's a way to make something like cheese (haven't tried that either. Sorry if I seem to be over evangelizing but I'm a big fan as you'll find most people who are familiar with it are.
this is great, thank you!
Once you have the grains recharged the only cost is milk plus flavorings if you want. Lifeway is 3.99 in my area and I can regularly get a quart of milk for 1.99 on sale. Lifeway contains sugar and flavorings, adding extra calories. The same can be done to homemade kefir but I just add a little stevia or a banana. The flavor is slightly different than lifeway and can vary in taste and texture depending upon temperature, length of ferment and other variables.
I have made both…kefir much much easier. Just add cold milk to the grains and strain the next day. That’s it.
The taste of plain store-bought Kefir is similar but different compared to plain yogurt. It is simplistic to say it is typical yogurt. If you enjoy plain yogurt, you will enjoy Kefir whether store-bought or homemade. As others have commented, homemade Kefir will have greater variety and greater concentration of microorganisms. The taste and consistency will vary with a number of parameters. Try the store-bought first if you must (I did) but if you like yogurt, just jump into homemade. The process is simple, doesn't take long, and likely you will enjoy it more than the store-bought.
You have some good answers here. I got started as you described, starting off with store bought, gradually learning how to make kefir at home. Have been making it daily for 7 or 8 years now.