How to make it
6 steps. Take it one step at a time.
Place the kefir grains
Place the kefir grains into a clean glass jar.
Pour the milk into the jar, leaving about an inch of headspace
Pour the milk into the jar, leaving about an inch of headspace at the top.
Cover the jar with a breathable cloth or paper towel and secure it
Cover the jar with a breathable cloth or paper towel and secure it with a rubber band. This allows gases to escape while keeping out dust and insects.
Leave the jar at room temperature
Leave the jar at room temperature (ideally around 68°F-75°F (20°C-24°C)) for approximately 24 hours. The kefir is ready when the milk has thickened and tastes tangy.
1 dayStrain the mixture through a non-metal sieve
Strain the mixture through a non-metal sieve into a bowl to separate the grains from the liquid kefir.
Transfer the strained liquid
Transfer the strained liquid to a clean bottle and refrigerate. The grains can be immediately used for a new batch.
A little kitchen wisdom
Ensure all equipment is thoroughly cleaned to prevent unwanted bacteria growth. Use glass jars instead of metal, as kefir grains are slightly acidic and can react with certain metals over time.
