HOW TO MAKE HOMEMADE KEFIR
How to make homemade kefir from milk grains. Easy and affordable method how to make your own kefir.
Servings: 4 cups
Equipment
- 2 2x 1 l ( 4 cups) sterilized jar 1 litre (4 cupes) sterilized jars
- 1 non metallic strainer plastic trainer
- 1 wooden spoon
- 1 non metalic mixing bowl
Ingredients
- 2 Tablespoons kefir/ milk grains
- ¾ litre (3 cups) whole milk 2%
Instructions
- Clean and sterilized your jars. Place grains in the first clean jar and fill the jar with milk. Cover the jar with a lid, but do not tighten it. Set the jar on the countertop out of direct sunlight or in a cupboard for 24 hours.
- Shake occasionally. Strain the kefir through the non-metallic strainer into the mixing bowl. The kefir has to be thick, tangy, and slightly fizzy. Transfer the kefir to the second clean jar and either consume it or keep in closed in the refrigerator. You may also ripen your kefir in a clean jar (without the grains) for another 24 hours on the counter. It will become more thick and sour.
- Move the grains from the strainer into the last jar. Repeat the process to make another batch of kefir, or cover the grains with milk and place in the refrigerator.
- Keeping the grains in refrigerator, slows the fermentation, so the grains will rest there until you’re ready to make kefir again. You can drink your kefir plain or add it to your smoothies or baking.