How to Make Kefir

Considered by many to be the most healthful of fermented foods, effervescent kefir tastes tangy and fresh. As you work with kefir, you quickly develop a feel for the process and of how it varies according to the room temperature and the type of milk you use. Also, you can increase its thickness by using more grains; and you can increase its tartness by increasing the fermenting time.

1 tablespoon kefir grains 1 scant quart organic milk

Place kefir grains and milk in a sterilized glass jar, cover it with cloth and elastic band, and set out at room temperature for 12 to 24 hours (in hot weather, it ferments faster) but not in direct sun light.

To separate the newly made kefir and to retrieve the kefir grains, pour through a strainer or colander (stirring as necessary to prevent the grains from clogging the strainer).

You may drink the kefir as is, or you may refrigerate it for up to three weeks. Or, as per below, you may further ripen the kefir. But, and this is important, don’t discard the grains.

To make a new batch of kefir, add these retrieved grains to fresh milk and repeat the process. Or, to refrigerate the grains until next use, place grains with kefir to cover in a tightly closed jar. They’ll hold for several weeks. To hold longer, place grains in quart of fresh milk, refrigerate for up to a month (shake the container several times a week).

Safety Information

It should be known that Kefir ferments in a low PH environment (acidic) with lots of lactic acid protecting it from pathogens and harmful bacteria, it generally take care of itself and the fact that it's been around for thousands years. It really does show the protective capabilities of this species.

Kefir has a distinctive but pleasant taste and smell but when starting your culture off the finished product may smell or taste a bit 'off' or 'not quite right' which is really an imbalance in bacteria and yeasts so we advise you not to consume it if it does as it could upset your stomach.