If you have always wanted to make your own milk kefir, but haven’t because it seemed too complicated to do, you are in luck. We have distilled the kefir process down to the essential 4 steps. Enjoy!
For those of you who like a more detailed set of instructions (still only 6 steps), look below the graphic.
- Place 1 tbs of milk kefir grains to 1 cup of milk in a clean glass jar. (Any type of milk is fine. We use raw cow or goat milk, but store bought milk will work too.)
- Loosely place lid onto the jar. This allows the carbon dioxide to escape.
- Set the jar out of the way and out of direct sunlight.
- Ferment for 12-48 hours depending on the strength of flavor desired and temperature on your home. When you first get your grains it may take a little longer for them to ferment. Just be patient they will become quite active.
- Stir kefir with a non-metal utensil. Run through some type of non-metal strainer. I like to use a slotted spoon.
- Store finished kefir in the refrigerator. Place grains in a new clean jar reducing the amount if they have multiplied significantly and begin the process again.
- Use raw cow or goat milk if you have it available. Second choice would be low temp pasteurized milk. Third choice organic store bought milk and last at hormone & antibiotic free conventional milk.
- Homemade Kefir is an acquired tasted. Add local honey, lemon juice, fruit or make it into a smoothie to enjoy.
- Place in refridgerator to slow fermentation down if you get behind on drinking it. Just remember it may take the grains a couple of day to get going again. Give them plenty of milk to live and feed on. 1 tbs of grains to 3 cups milk for about a week in the fridge.