HOW TO MAKE MILK KEFIR
WHAT YOU'LL NEED TO MAKE MILK KEFIR
a glass container
a cover for the jar such as towel, cotton cloth
a rubber band
INGREDIENTS (To Make 500ml Milk Kefir)
500ml fresh milk
(to make a smaller batch of milk kefir, use half a teaspoon of active kefir grains to 200ml fresh milk.)
INSTRUCTIONS FOR MAKING MILK KEFIR
Transfer milk kefir grains into a glass container.
Prepare, pour 500ml of fresh milk into the glass container.
Cover container with your choice cloth, secure with rubber band.
Culture, place the container on counter top for 18 - 24 hours to culture.
After milk changes texture, culturing is complete.
Separate kefir grains from finished milk kefir with your strainer.
Repeat, transfer kefir grains into new batch of fresh milk.
Drink, or store finished milk kefir in the fridge.
Transfer milk kefir grains into glass container.
Pour 500ml of fresh milk into the container. The milk can be cold or room temperature, either is fine.
Cover container with a cloth and secure with a rubber band. Let sit for 18 - 24 hours to culture / ferment in room temperature, away from sunlight.
After 18 - 24 hours, culturing is complete. Signs of fermentation are the appearance of small bubbles around the edges and thickening of the milk. Harvest when it has the tangy flavor you enjoy.
** A little note from us to first timer: Okay, it's been 24 hours and the milk has not thickened, and you're probably thinking "Yikes, the grains do not work" We hear this so often. Think of the grains as jet lagged and requiring additional time to get back to optimal condition. May we beseech you to trust the process and allow upwards 36 hours for the initial batch. When in doubt, giver us a holler!
Separate kefir grains from finished milk kefir. Place bowl under strainer to catch kefir grains in strainer and finished milk kefir in bowl.
Milk Kefir Grains
Repeat Step 1 - 5. Place kefir grains in fresh milk and allow to culture again. You can make a fresh batch of milk kefir roughly every 24 hours.
Drink, store finished milk kefir in fridge up to two weeks or do a second fermentation.