Homemade Kefir

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READY IN:
24hrs 2mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon kefir, grains (looks like little pieces of cauliflower)
  • 1 quart whole milk

Directions

  1. Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
  2. Cover with a clean cloth and place on the counter.
  3. Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
  4. When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
  5. Place grains in a clean jar and repeat.
  6. You can cut down the tang of the kefir by '2nd fermenting': After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean.
  7. NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).

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