Eggnog Easy Kefir

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Eggnog Easy Kefir is a holiday twist on regular kefir. It tastes like eggnog without all the sugar since the microbes consume the sugars. I think this will be my new tradition to consume Easy Kefir Eggnog throughout the holidays. Easy Kefir is made from kefir grains that have been freeze-dried and ground into a powder so you get the benefits of kefir without having to mess with kefir grains. Check out my other holiday kefir recipes too! Pomegranate Maple Kefir
With its numerous beneficial strains (50+) of organisms, kefir is very potent. Since Easy Kefir is a powder made with freeze-dried grains, you receive numerous strains of probiotics. It contains over 3 billion live bacteria and over 50,000 lactic yeasts per gram. The kefir made with Easy Kefir will typically contain +/- 1 billion active bacteria.
Servings: 1 quart

Equipment

Ingredients

  • 1 packet Easy Kefir
  • 3 ¾ cups Milk – (See recipe notes below for types of milk)
  • ¼ cup Eggnog – use a good brand from a health food store that has healthy ingredients and no additives.
  • 1 teaspoon Nutmeg – optional

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Instructions

  • Pour milk into a quart-sized glass jar. add ¼ cup of eggnog to jar.
  • Sprinkle the entire contents of one Easy Kefir packet into the jar.
  • Mix well with a spoon and put a secure lid on the jar.
  • Let this mixture ferment at 72°F to 75°F for 18 to 24 hours. If the temperature is below 72°F let it ferment a little longer.
  • You will know your kefir is ready if the milk has thickened and has a distinctive sour fragrance. The final consistency should be pourable and have a thicker curd.
  • Place into the refrigerator with a lid. When you put the kefir in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast. Sprinkle with nutmeg when ready to eat.

Re-culturing Your Kefir

  • To make more eggnog kefir from this batch, Add 1/4 cup of eggnog and reduce milk to 3 ½ cups of milk.
  • Add  1/4 cup from the previous batch to the jar and mix well with a spoon and put a secure lid on the jar.
  • Let this mixture ferment at 72°F to 75°F for 18 to 24 hours. If the temperature is below 72°F let it ferment a little longer.
  • Once your kefir is ready, place it in the fridge.
  • NOTE: To make a quart: use 1/4 cup from the previous batch. To make 1/2 gallon: use 1/2 cup from the previous batch. To make 1 gallon: use 1 cup from the previous batch. You can do this up to seven times and in larger quantities. Or perhaps more than seven times if you do it every day like I do 🙂 Just keep doing it until it stops re-culturing, then you'll know that you need to use another Easy Kefir packet.

Notes

Types of Milk for Kefir

Most types of milk are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, and homogenized. I mostly enjoy fresh raw whole cow’s milk to culture kefir. You can also use non-dairy milk. Check out this article for recipes and extra tips you need for making Non-Dairy Kefir.