Milk Kefir Thickening Process

Milk Kefir Thickening Process


Milk Kefir Thickening Process

This process for thickening homemade kefir with Pomona’s Universal Pectin was developed, described, and photographed by Kristin Caufield, a kefir fan. She tried a few different methods and this is the one that worked the best for her

Kristin says: “While I love the ease and versatility of making homemade kefir, my husband misses the thickness of store-bought yogurt, so I did a search to see what options I had. I’ve strained it, but then you are left with only a little ‘yogurt’ and a lot of whey to find a use for, so that isn’t an ideal solution. I’ve seen several thickeners used and tried a few with mixed results. I then saw several suggestions for using Pomona’s for kefir as its thickening ability is activated by calcium rather than by sugar – but no one had any specific instructions on how they did this.”

That was the challenge – and Kristin went to work. At Pomona’s, we are not kefir makers and cannot give you advice on that – but if you are a kefir maker and trying to thicken your homemade kefir, consider giving Kristin’s method a try. Thank you Kristin!

Before You Begin

Adding calcium water is not necessary if the milk has calcium in it naturally or is calcium fortified. If you need to add calcium water, we recommend 1 teaspoon per cup of milk. Add the teaspoons of calcium water to the milk that does not have the pectin in it. Stir well.

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If You Like This Recipe Try

Homemade Yogurt Thickener


1) Make your kefir with 1 Tablespoon grains to 3 cups low-heat pasteurized milk. You will be adding more milk in later, so it’s best to let it culture toward the sour side.

2) Strain off the grains from your kefir yogurt to use in your next batch.

3) Warm 1 cup of fresh milk, either in the microwave (about 1 minute, depending on your microwave), or on the stove top. Warm the milk to about 110 degrees F. but not hotter as too much heat will damage the probiotics when you mix this milk into your kefir. Warm milk is necessary for dissolving the pectin in Step 4.

4) Heat up 1cup of milk. Add the warm milk to a blender with 1T of Pomona's Pectin. Blend well.

5) Put warm milk in blender or in food processor. Add 1 Tablespoon of Pomona’s Pectin. It is important to vent the lid (if there is one). Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the milk. Then blend for a full minute or until all powder is totally dissolved.

6) Add your strained kefir yogurt to the pectinized milk in the blender or food processor. Blend for a minute or two at medium speed, stopping and scraping down the sides if need be. At this point, your kefir will be the consistency of thick ranch dressing.

7) Pour kefir into containers and put into your refrigerator. You should have 4 cups. It will thicken up a bit more as it sits in the refrigerator. The blend will eventually start to separate into curds and whey (I presume this is because the pectin binds with the calcium making the kefir more acidic, causing it to separate – like adding lemon juice would do), so it should be consumed within a day or two after making. Alternatively you can just stir the mixture. The separation does not change the flavor or texture.


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