Kefir

Kefir

Fermented by Alice Spirito

1)  Add 2 T. milk kefir grains to 24 oz of fresh milk in a clean glass mason jar.

2)  Cover with close fitting lid.  Label the jar "kefir" so no one assumes it is normal milk accidentally left out and puts it in the fridge. (Eventually kefir would form but much more slowly).

3)  Leave jar out on counter at room temperature for 24-36 hours.  The warmer your house is the less time it may take for the conversion.  

4)  Every 6-8 hours gently tilt jar 1/4 turn or so to agitate & open jar to release air build up. Clearly this is an inexact science.

5)  Observe for "riddling", bubbling, and the transformation from thinner liquid form to thicker, more yogurty consistency.  Strain the grains from the kefir.  

6)  Also look for any curds/whey separation--this is a sure sign the grains need to strained out and placed into fresh milk to start a new batch or put away in the fridge for a few days until new batch start-up.

7)  Slurp up your super-nutritious kefir.  You'll now have approximately 26-28 ounces after the culturing process.  

If it has been at least 24 hours, I recommend straining the grains out and erring on the side of caution to keep from starving the grains.* If your house is colder (60 degrees or less) it'd be okay to leave them in for an additional 8-12 hours.  But not much longer than that.  *Grains are pretty darn hardy.  I have accidentally deprived my grains of fresh milk. They are revivable.  But why put them through it if you can avoid it?  

EXPERIMENT how long you like to culture your kefir.  You can always continue to culture the strained kefir if your palate prefers a "champagne-y" more sour flavor vs. a milder flavor (that is before you add in anything if you like to for sweetener or fruit juice, etc.

Kefirlady, Marilyn "FAQ About Kefir" (2012).  Retrieved Nov 2012. http://www.kefirlady.com/faqaboutkefir.htm