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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

  1. Transfer the kefir grains into the glass jar with 4 cups of fresh milk

  2. Cover the top of the culturing jar with your cover cloth, secured by the rubber band, or alternatively your fermentation lid.

  3. 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.

  4. 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.

  5. 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!

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