Ingredients:

  • 1-2 Tablespoons Milk Kefir Grains (Starter Culture)
  • 4 Cups Pasteurized Milk (Whole or 2%)
  • 1 teaspoon Organic Cane Sugar (Optional, for sluggish grains)

Instructions:

  1. Ensure your glass jar and plastic/wooden utensils are spotlessly clean.
  2. Place the kefir grains into the clean glass jar.
  3. Gently pour the measured milk over the grains in the jar.
  4. Give the mixture one gentle stir with a plastic or wooden utensil to ensure the grains are submerged.
  5. Cover the jar opening with a breathable cloth secured by a rubber band.
  6. Place the jar in an area away from direct sunlight, ideally at room temperature (68°F – 75°F / 20°C – 24°C).
  7. Monitor the mixture for 18 to 24 hours. It should begin to thicken and show small bubbles.
  8. The kefir is ready when it has thickened noticeably and possesses a pleasant, slightly sour aroma (Total time 24-48 hours).
  9. Place a strainer over a second, clean bowl. Pour the entire contents of the jar through the strainer.
  10. Gently agitate the strainer until most of the liquid kefir passes through, leaving the grains behind.
  11. Transfer the separated grains back into the cleaned primary jar, ready for the next batch.
  12. Transfer the finished liquid milk kefir to an airtight container and refrigerate to stop the fermentation process.