Activating and Making Milk Kefir    Click here to order the Kefir Starter

Making Milk Kefir

Instructions for Activating Milk Kefir

  •        Empty the entire packet of dehydrated milk kefir grains into 1 cup fresh cold pasteurized milk.
  • ·    Cover with a coffee filter or cloth, secured by a rubber band.
  • ·    Place in a warm spot, 68°-85°F, to culture.
  • ·    Check the milk frequently. If, after 24 hours, the milk has not thickened, separate the grains and put them into 1 cup fresh milk.
  • ·    Repeat steps 3 and 4 until you notice the milk has thickened or separated into curds and whey at any point up to 24 hours.
  • ·     Once the milk has thickened, separate the grains, put them into 1½ cups fresh milk, and place in a warm spot, 68°-85°F, to culture.
  • ·    Continue changing the milk when thickened, increasing by ½ cup milk per batch, up to 4 cups maximum.

NOTE: If milk continues to separate into curds and whey, continue increasing the volume, reduce the culturing time, and find a cooler spot for culturing.  Once the kefir aroma is sour but pleasant, and the kefir is slightly thicker than milk, the grains are activated. Continue with Instructions for Making Milk Kefir.

NOTE: At any stage during the activation, if the finished product smells and tastes pleasant, it may be consumed or used in recipes.

 Instructions for Making Milk Kefir

  •   Transfer the kefir grains to up to 4 cups of fresh milk.
  • ·         Cover with a coffee filter or cloth secured by a rubber band.
  • ·         Place in a warm spot, 68°-85°F, to culture.
  • ·         Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours.
  • ·         After culturing is complete, separate the kefir grains from the finished kefir.
  • ·         Place the kefir grains in a new batch of milk.
  • ·         Store the finished kefir in the refrigerator.

• Avoid aluminum utensils when making milk kefir. Stainless

steel is acceptable.

• Fermented foods often have a sour but clean aroma and

flavor. Never consume anything that smells or tastes

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unpleasant.

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