How to make kefir
Intro & benefits
Ingredients
High quality whole milk –The quality of milk is important, and Kefir grains work best with whole fat, animal milk. At Biotiful Dairy we use British whole milk.
Kefir Grains –You can buy Kefir Grains online or in health foods stores.
Drinking glass – Use glass, avoid metal
Strainer or sift, plastic (not metal)
Breathable cover for the glass, such as a tightly woven towel or cloth
A band or other item to secure the cloth to the glass
Plastic spoon or silicon spatulav Glass for storing Kefir
Kefir Grains –You can buy Kefir Grains online or in health foods stores.
Drinking glass – Use glass, avoid metal
Strainer or sift, plastic (not metal)
Breathable cover for the glass, such as a tightly woven towel or cloth
A band or other item to secure the cloth to the glass
Plastic spoon or silicon spatulav Glass for storing Kefir
Method
1. Add a teaspoon of Kefir grains into a glass of milk.
2 .Cover the glass with the towel (or cloth) and secure in place.
3. Let the covered glass sit out in room temperature for 24 hours. The beneficial bacteria and yeast in the Kefir grains will start to ferment the milk, preventing it from spoiling while transforming it into Kefir.
4 . Make sure the temperature remains at a warm temperature, between 15-30 degrees Celsius.
5. Below this and the grains will become sluggish and take longer to ferment; above and the milk will start to spoil.
6. Once this is done, separate the Kefir from the grains using the strainer. If the Kefir is too thick, use a plastic spoon or silicon spatula to move the milk through the strainer. It’s possible to use them in another batch, and the best way to keep the used grains healthy is to keep making Kefir.
7. You can do this every 24 hours. If you don’t want to keep making Kefir, put them a cup of new milk and set aside in the fridge.
8. Store the final Kefir in the fridge to prevent it from continuing to ferment. Drink within 1-3 days.
2 .Cover the glass with the towel (or cloth) and secure in place.
3. Let the covered glass sit out in room temperature for 24 hours. The beneficial bacteria and yeast in the Kefir grains will start to ferment the milk, preventing it from spoiling while transforming it into Kefir.
4 . Make sure the temperature remains at a warm temperature, between 15-30 degrees Celsius.
5. Below this and the grains will become sluggish and take longer to ferment; above and the milk will start to spoil.
6. Once this is done, separate the Kefir from the grains using the strainer. If the Kefir is too thick, use a plastic spoon or silicon spatula to move the milk through the strainer. It’s possible to use them in another batch, and the best way to keep the used grains healthy is to keep making Kefir.
7. You can do this every 24 hours. If you don’t want to keep making Kefir, put them a cup of new milk and set aside in the fridge.
8. Store the final Kefir in the fridge to prevent it from continuing to ferment. Drink within 1-3 days.