How to make Milk Kefir at home
Wash & Sterilize
Wash your culturing jar with soapy lukewarm water.
Sterilize all your equipment, ensure that all sterilization agents are properly washed out before you start.
Milton is food safe and a good household sterilization option.
NB! Beware when washing your jar in too warm water - it can crack if the temperature difference between the jar and water was too great
Making Milk Kefir
- Transfer the kefir grains into the glass jar with 4 cups of fresh milk
- Cover the top of the culturing jar with your cover cloth, secured by the rubber band, or alternatively your fermentation lid.
- Place in a warm spot, 20°C to 30°C, to culture, for 12 to 36 hours.
TIP: Sometimes after culturing you’ll notice a yellowish fluid at the bottom of your jar, this is called whey and is 100% natural. You can either discard the whey to have a thicker Milk Kefir consistency or you can just mix in the whey with the rest of the Milk Kefir for a more liquid consistency.
- After culturing is complete, separate the kefir grains from the finished by pouring the finished milk kefir through the plastic strainer. The kefir grains stays behind in the plastic strainer.
I know you probably want to rinse them right now but DON’T! Kefir does not want to be handled excessively and does not require rinsing between batches.
- You can store the finished kefir in the refrigerator.
Place the milk kefir grains in a new batch of milk and repeat steps 7 to 10 for making recurring batches of delicious Milk Kefir!