• Prep Time 10 min. with 1 to day culture time
  • Cook time none
  • Yield Makes 2 cups

Instructions

If using grains place them in a fine strainer and rinse with filtered water. Place milk in a clean glass jar. If milk is cold, place jar in a pan of simmering water until milk reaches room temperature. Add kefir grains, powder or kefir from previous batch to milk, stir well and cover loosely with a cloth. Place in a warm place (65 to 76 degrees) for 12 hours to 2 days. I put mine in my oven (pre-heated to 120 degrees and then turned off) with the light on.

If using the powder, kefir is ready when it thickens, usually within 24 hours.

If using grains, stir vigorously occasionally to redistribute the grains. Every time you stir, taste the kefir. When it achieves tartness to your liking, the kefir is ready. The kefir may also become thick and effervescent, depending on the temperature, incubation time and the amount of curds you use. Pour the kefir through a strainer into another jar to remove the grains.

Use the grains to make another batch of kefir, or prepare them for storage by rinsing them well with water and placing in a small jar with about 1/2 cup filtered water or milk. They may be stored in the refrigerator several weeks or in the freezer for several months. If they are left too long in storage, they will lose their culturing power.

 

Straining Dairy Kefir Grains

Straining Dairy Kefir Grains

 

Jar of Dairy Kefir

Jar of Dairy Kefir

Kefir Smoothies

Kefir Smoothies

Enjoy,
Lorraine