Milk Kefir
Source
Prep Time5 min |
Cook Time |
Total Time5 min |
The time it takes for kefir to be done depends on the temperature of the room. Basically the colder the room, the longer it takes to ferment and the warmer the room, the shorter the time. For our home, in the winter it takes about 24 hours and in the summer as short as 8 hours.
You can find kefir grains from friends as the grains are constantly growing, so they are easy to share.
When you get your new kefir grains, you will place them in a glass jar, like a mason jar. Add about 1 cup of milk for a 1 to 2 tablespoon sized ball of kefir grains. Put a lid on loosely or cover with a paper towel, fine mesh covering or towel and secure with a rubber band. Set aside.
The room temperature will determine the time it takes your kefir to be done. The longer it sits, the more tangy it will become. It should thicken slightly and can even be a little 'stringy and slimy'. It will be thinner than yogurt.
Strain your kefir from the kefir grains using a plastic colander and a plastic or wooden slotted spoon. You don't want to use metal. Rinse the glass jar. I usually rinse my glass jar every other time. NEVER rinse the kefir grains. Put your kefir grains back into the jar and add milk. Cover and set aside.
You can consume the tart, tangy kefir just as it is, add a little sweetener or blend it with fruit. There are a number of ways to use kefir. One of my favorite and simple ways is to add a few drops of Chocolate Raspberry Stevia and drink.
Keep repeating. And as your kefir grains grow and multiply, share them with friends or toss them. I will add them to smoothies.
If you need a break, simply put them in the fridge for a day or 2. It will continue to ferment but will slow down. If you want to store them for 1 to 3 weeks, put fresh milk over the grains and immediately put in the back of the refrigerator. The fermentation process will slow way down. .
- The time it takes for kefir to be done depends on the temperature of the room. Basically the colder the room, the longer it takes to ferment and the warmer the room, the shorter the time. For our home, in the winter it takes about 24 hours and in the summer as short as 8 hours.
- You can find kefir grains from friends as the grains are constantly growing, so they are easy to share.
- When you get your new kefir grains, you will place them in a glass jar, like a mason jar. Add about 1 cup of milk for a 1 to 2 tablespoon sized ball of kefir grains. Put a lid on loosely or cover with a paper towel, fine mesh covering or towel and secure with a rubber band. Set aside.
- The room temperature will determine the time it takes your kefir to be done. The longer it sits, the more tangy it will become. It should thicken slightly and can even be a little 'stringy and slimy'. It will be thinner than yogurt.
- Strain your kefir from the kefir grains using a plastic colander and a plastic or wooden slotted spoon. You don't want to use metal. Rinse the glass jar. I usually rinse my glass jar every other time. NEVER rinse the kefir grains. Put your kefir grains back into the jar and add milk. Cover and set aside.
- You can consume the tart, tangy kefir just as it is, add a little sweetener or blend it with fruit. There are a number of ways to use kefir. One of my favorite and simple ways is to add a few drops of Chocolate Raspberry Stevia and drink.
- Keep repeating. And as your kefir grains grow and multiply, share them with friends or toss them. I will add them to smoothies.
- If you need a break, simply put them in the fridge for a day or 2. It will continue to ferment but will slow down. If you want to store them for 1 to 3 weeks, put fresh milk over the grains and immediately put in the back of the refrigerator. The fermentation process will slow way down. .
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