Today, traditional authentic kefir [real kefir] is easily prepared at home. Raw un-pasteurized or pasteurized, or full cream milk 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.
- A quart or half gallon glass jar
- Fresh whole mammals milk, organic recommended. Coconut milk or raw milk may be used, too.
- Real Kefir Grains from shipping package.
To start your first batch of kefir, add 1 pint fresh pasteurized mammals 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. Fruit 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
We have you start your first with a smaller amount of milk to insure the grains are viable, to recover the grains after transit. and that your culturing process is a success and 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!
The timing of when your real homemade kefir is ready depends
on three things:
- Amount of milk used -
More milk increases culturing time
- Amount of grains used (you want about
3 to 10% grains to milk) -
If to many grains are used the culturing will
happen too fast...not enough grains could contaminate the batch
- Ambient room temperature -
Kefir likes a temperature of 70 to 80 deg F.
To hot will over culture and cold conditions will make the process take to long.
To Start the Process Over...
Just strain out the real 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 one 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.
1. If your dairy kefir has turned the milk into curds and whey, it is fine, and the product has not spoiled. Try reducing your culturing time a bit to prevent separation. Stop the culturing process by removing the grains and refrigerate the cultured milk. The cultured milk will thicken more over time.
2. A simple soft cheese is easy to make with any extra cultured milk. Just pour the kefired milk into serveral layers of cheese cloth and let the liquid whey drip out. Once the desired thickness occursand salt, pepper, and fresh cut herbs, to taste. A living kefir cheese!
3. DO NOT Rinse the Kefir Grains
4. Although many people use raw milk, we do not recommend the use of raw milks as they can carry a heavy bacterial loads that can compete with these Dairy Kefir Grains, may alter the taste, and
may cause illness to the user.
5. If a break in culturing is needed you can feed the grain fresh milk as normal, but, place this in the refrigerator for up to two weeks. If a longer away time is need the grains can be washed in distilled water and slowly dried. Package and keep in refrigerator for up to 6 months.
6. Coconut Milk Kefir
Coconut Milk can be resh homemade, canned or boxed coconut milk. We do recommend avoiding brands with additives and sweeteners as they can be hard on the kefir grains. You cannot use coconut water by itself, as the milk grains need high fat content to stay viable. You can use, however, it to dilute the cultured coconut milk. Make the same as you would dairy kefir. The coconut milk
can turn out very thick and may have
to be diluted with filtered water
or coconut water.
For more information on culturing kefir, great recipes, or making cheese from your cultured milk please visit this wonderful site:
Difficulty Level 1
Anyone can make this very easy dairy culture. Simple to manage, just add grains to fresh milk in a glass container. Leave at room temperature for 12 to 48 hours, or until milk thickens. Then remove grains from the cultured milk with a wooden or plastic spoon or strainer. Strained product can be drank raw or made into raw soft type cheese. Needs to be feed/cultured at least once a week. No need to heat milk.
Comes with fresh organic grown kefir grains in liquid starter packet, complete instructions and recipes online.
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