Kefir milk is really easy to dehydrate, but you will need a dehydrator that has a temperature control because anything higher than 116 will destroy the probiotics.
Once dried, the kefir can be ground into powder in a coffee grinder, and stored in the fridge. This is a great way to keep kefir handy at all times as it is then very easy to add it to any recipe. It also reduces the risk of your kefir going off before you have time to use it!
Before you can make the powder you must first dehydrate the kefir.
You will need the following equipment:
- A dehydrator with a temperature control facility
- Food grade plastic trays that are suitable for hot food
- Greaseproof paper
- A plastic spatula
I found three handy plastic trays for under 1 euro, which are suitable for hot foods so I can use them in the dehydrator. You could also use plates or paper trays.
Cover the trays with greaseproof paper. Then carefully pour in the kefir to about 2mm thickness. Spread out evenly with a spatula. A 500 ml tub fills three of my plastic trays perfectly.
Dehydrate at around 110 degrees for about 8 hours, until your finger no longer leaves an impression on the surface and the kefir cracks like thin chocolate.
Allow to cool and break in to smaller pieces. It should peel quite easily off the paper.
Making the Powder
Once cooled you can turn the flakes into powder by processing them in a coffee grinder. Grind down in short bursts until all the flakes have been reduced to powder.
Transfer the powder to an airtight glass container. Use a soft paint brush to clear out all the powder residue. 500ml will make approximately 90 ml of dried powder.
Store in the fridge for up to a month.
Uses for Kefir Powder
- Add to your daily cereal. One tablespoon is equivalent to approximately 100 ml of fresh milk kefir.
- Reconstitute for use in recipes (18 ml of powder to each 100 ml of water)
- Add to soup for extra creaminess
- Add to smoothies for additional nutrition