EQUIPMENT FOR MAKING KEFIR
A glass jar
A non-metal stirring utensil
A breathable cover for the jar such as a tight-weave towel, butter muslin, paper towel, or paper coffee filter
A band to secure the cover to the jar like a rubber band or canning jar ring
A fine mesh plastic strainer for removing the kefir grains from the finished kefir
INGREDIENTS FOR MAKING MILK KEFIR
1-2 teaspoons active Milk Kefir Grains
Cow or Goat milk
INSTRUCTIONS FOR MAKING MILK KEFIR
- Transfer the active kefir grains into up to 4 cups of fresh milk.
- Cover with a coffee filter or butter muslin secured by a rubber band or jar ring.
- Place in a warm spot, 68°-85°F, to culture.
- Culture until milk is slightly thickened and aroma is pleasant. This generally takes 24 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
- After the milk changes texture and culturing is complete, separate the kefir grains from the finished kefir by straining it using a plastic mesh strainer.
- Place the kefir grains in a new batch of milk.
- Store the finished kefir in the refrigerator.
While kefir sometimes turns out to be thin, it is also possible for kefir to over-thicken or turn into curds and whey. If this happens, you may need to strain your kefir grains with extra care.
Following the above process you can make milk kefir at home on a regular basis. If after making milk kefir for a while you decide you don't need 2 cups every day, it is possible to rest your milk kefir grains.
Resting Your Milk Kefir Grains
If you ever reach a point where you need to take a break from making milk kefir, there are a few ways you can put your kefir grains on pause. This includes refrigerating them for shorter breaks or drying them for longer breaks.
In either case, it's important that your grains have been activated and culturing kefir regularly for 3 to 4 weeks before you attempt either of these resting methods.
Check out our store for Organic Kefir Grains