Homemade Kefir

1. 1

   Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).

2. 2

   Cover with a clean cloth and place on the counter.

3. 3

   Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).

4. 4

   When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.

5. 5

   Place grains in a clean jar and repeat.

6. 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. 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.).

* Per serving · 4 servings · Values may vary.

No additional tips available.