Today, traditional authentic kefir [real kefir] is easily prepared at home. Raw un-pasteurized or pasteurized, or full cream is poured into a clean suitable glass container with the addition of kefir grains. The contents are left to stand at room temperature for approx. 5 to 24 hours. The cultured-milk is strained in order to separate and retrieve the kefir grains from the liquid-kefir. The grains are added to more fresh milk, and the process is simply repeated. This simple process can be performed on an indefinite basis... for kefir grains are forever.
The strained liquid-kefir may either be consumed fresh or refrigerated for later use. You may allow the kefir to “ripen at room temperature over a period of days before consuming or for making cheese.
Needed Items:
- A quart or half gallon glass jar
- Fresh whole milk, organic recommended. Coconut milk may be used, too.
- Real Kefir grains from package.
To start your first batch of kefir, add 1 to 2 pints fresh raw or pasteurized milk (we recommend organic milk to keep your culture viable and strong) into a clean glass container. Then add your kefir grains from the shipping package. Cover with a loose fitting lid or cloth and rubber band. Flies will be attracted, so be sure to cover! Set in a warm place out of direct sunlight. Your kefir will be ready in 5 to 24 hours at room temperature, depending average temperature and on the amount of milk used. The culturing process is complete when the milk thickens to the desired consistency.
We have you start with a small amount of milk to insure that your culturing process is a success. Within a few weeks your grains will increase in volume and you will be able to increase the amount of milk cultured. Adding to much milk to grains ratio, in the beginning, will take the kefir to long to ferment and in turn may become contaminated. Again, wait until you have more grains to culture larger amounts of milk. We recommend about 3 to 5% kefir grains
to amount of milk. Don’t worry the grains
will grow fast.
More Milk = More Time
High Temp = Less Time
To start the process over, simply strain out the kefir grains, use a clean container and add fresh milk. Do not allow the grains to sit without fresh milk; just like you they need a daily food supply! Better to make smaller batches during the week vs making a large amount and allowing the grains to go without food. Keep the kefir covered with a lid or clean cloth, but not airtight just crack the cover slightly to keep pressure from building up. If the kefir is culturing to fast you may put it in the refrigerator to slow down the process or if you cannot attend to the grains for a few days. This will make them culture much slower than if
out at room temperature.
As your grains grow in size, they will break apart and make new grains. As the grains increase in volume you will be able to culture more milk. If larger amount is required, culture a few cups of milks and add this with the grains to the larger volume. This will culture through the milk at a much faster rate.
- Organic Cultures - 
