4 cups of full cream milk of your choice, whatever is available to you,
Raw, Pasteurized, Homogenised – if that’s all you have, Also Goats milk is another great option.
1 Tbs Milk Kefir Grains
A clean Jar (5 cups) with lid or cloth cover.
Put your Grains in the Jar.
Fill a clean glass jar with 4 cups of fresh milk.
Stir gently with plastic or wooden spoon 2 or 3 times during culturing to move the grains through the milk.
Depending on the temperature of the day the kefir will be ready in 12 to 24 hours in the summer.
Winter could take up to 48 hours.
When ready the kefir will smell sour and the kefir grains float to the top of the milk. The milk will have thickened. Thickness will depend on the milk used and the length of time you leave the kefir to culture. You can culture for a longer time till the milk separates into curds and whey and then strain. Very beneficial culturing to this stage. Do not throw out curdled kefir milk. This is what it does. Stir gently to mix it up with the separated liquid and then strain, using the grains for a new batch of kefir.
These grains will multiply and you will have spare to share with family and friends.
You can use a plastic strainer (hard to find) or a good SS strainer. Do not use any other kind of metal in contact with the kefir as it will harm the kefir.
Hygiene is important as you’re working with a living organism.
Keep kefir out of the sun.
Never squeeze the grains to get all the milk out. (this will harm the kefir grains) Always keep the grains in milk.
If you care for your grains, making sure they have food, they will keep growing and you can have them for a life time.
If you wish to take a break from kefir, simple put feed them and then place them in the fridge, for up to two weeks.
Also you can feed them and put the in the freezer for longer storage.
Enjoy your Milk kefir with all it’s wonderful benefits, and the many delights that can be made with it.