Lifeway's kefir is a fermented milk drink with added sugar, artificial strawberry flavoring, and synthetic vitamins. The good news: this product contains no inflammatory seed oils. The DIY version uses real organic strawberries, eliminates artificial flavors, and provides superior probiotics from fresh kefir culture fermentation.
Based on: KEFIR cultured lowfat milk
· Makes approximately 30 servings (30 cups)
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial KEFIR cultured lowfat milk from Lifeway often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original KEFIR cultured lowfat milk may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic lowfat milk
7.2 liters (about 30 cups or 1.9 gallons) · Organic Valley Lowfat Milk
Primary base providing protein, calcium, and natural milk sugars for fermentation
Kefir grains or starter culture
2 tablespoons kefir grains (reusable) OR 3 packets starter culture · Cultures for Health Organic Kefir Grains
Contains 12+ strains of beneficial bacteria and yeasts for fermentation and probiotic benefits
Organic freeze-dried strawberries
90g (about 3 oz or 1.5 cups when powdered) · Natierra Organic Freeze-Dried Strawberries
Provides authentic strawberry flavor and natural color without artificial additives
Optional thickening agent to replicate commercial texture; natural alternative to synthetic stabilizers
Instructions
Step 1. Pour the organic lowfat milk (7.2L) into a large, clean glass jar or food-grade plastic container. Ensure the container is thoroughly sanitized with boiling water and cooled to room temperature. The milk should be at room temperature (68-72°F) for optimal culture activation - if using refrigerated milk, let it sit out for 2-3 hours.
Step 2. Add the kefir grains (2 tablespoons) directly to the milk, or dissolve 3 packets of starter culture according to package directions. If using grains, gently stir with a non-metal spoon (plastic or wood) to distribute evenly. Cover the container with a breathable cloth secured with a rubber band - this allows gases to escape while preventing contamination.
Step 3. Ferment at room temperature for 12-24 hours. The longer fermentation creates more tang and reduces lactose content. Check after 12 hours: the kefir should smell pleasantly sour and have a slightly thick consistency. Taste test - it should be tangy but not overwhelmingly sour. In cooler weather, fermentation may take up to 36 hours.
Step 4. While fermenting, prepare the strawberry mixture: Using a coffee grinder or high-speed blender, pulse the freeze-dried strawberries (90g) into a fine powder. This concentrates the flavor and eliminates chunks. Mix with the organic cane sugar (240g) in a bowl, ensuring even distribution. The sugar helps preserve the strawberry flavor and provides the sweetness to match commercial kefir.
Step 5. Once fermentation is complete, strain the kefir through a fine-mesh plastic strainer if using grains (save the grains for your next batch). Add the strawberry-sugar mixture (330g total) to the finished kefir and whisk vigorously for 2-3 minutes until completely dissolved. The mixture may foam slightly - this is normal.
Step 6. Add the organic beet juice powder (15g) gradually while whisking to achieve an even pink color similar to commercial strawberry kefir. Start with 1 tablespoon and adjust to desired color intensity. If using pectin for texture, dissolve it in 2 tablespoons of warm water first, then whisk into the kefir.
Step 7. Taste and adjust sweetness if needed. The final product should have a pleasant strawberry flavor with mild tartness from fermentation. Pour into clean glass bottles or jars, leaving 1-inch headspace for expansion. Refrigerate immediately to slow fermentation.
Step 8. Store in refrigerator for up to 10 days. Shake well before serving as natural separation is normal. Serve chilled, using 1 cup (240ml) per serving. The kefir will continue to slowly ferment in the refrigerator, developing more complex flavors over time.
Storage
Refrigerate immediately after preparation. Keeps for 10-14 days refrigerated. Natural separation is normal - shake before use. Kefir grains can be stored in milk in the refrigerator for weeks between batches.
Cost Comparison
Cost per serving (homemade)$1.83
Cost per serving (store-bought)$1.99
Savings8%
Higher upfront cost due to one-time purchase of kefir grains, but subsequent batches cost only $35 since grains are reusable. The superior ingredient quality and live culture density justify the premium over commercial versions.