Quantity: 1 Teaspoon for Half liter of Milk
Kefir or kephir is a fermented milk drink similar to a thin yogurt that is made from kefir grains. These grains left in a liquid such as milk or water to ferment for about 24 hours. Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, with a consistency and taste similar to drinkable yogurt. Kefir is fermented beverage filled with probiotics and other healthy ingredients. Kefir helps boost your immune system, improves your digestion, helps regulate your cholesterol, and has numerous other beneficial effects.
The drink originated in the North Caucasus (Russia). The cauliflower-like grains of Kefir culture were thought of as having amazing healing powers as far back as the 18th century.
Steps to Make Milk Kefir
Milk kefir is fermented with kefir grains in a pasteurized milk of animals such as cow, goat, and sheep, we strongly discourage the use of UHT milk or Ultra pasteurized.
Supplies You Need
- A non-metal stirring utensil
- A glass jar
- A rubber band
- A plastic strainer
- A breathable cover for the jar
- 1-2 teaspoons active grains.
- 0.5 liter Cow or goat milk
- Pour kefir grains into a glass jar with up to half a liter of fresh Cow's or Goat's milk.
- Cover with a coffee filter or butter muslin or cheesecloth with a rubber band or jar ring.
- To start fermentation, place this jar in a room temperature at 68°-85°F to culture.
- Until the milk is slightly thickened and aromatized. This should take 12-24 hours in winter and 5 to 6 hours in summer for hot areas.
- Strain the kefir grains from the milk, and place in a new batch of milk or you can also store the grains. You will be required to waste the milk for 3 to 4 days, this is just part of the activation process.
- Keep the kefir milk in the refrigerator and consume within two days. As time past, its taste become more tangy.
How to Store Milk Kefir Grains
Like other cultures Milk Kefir Grains requires a favorable environment to sustain, you should keep some precautions to ensure the health of your culture.
You can pour 2- 3 spoons of milk in your kefir grains and keep it inside the fridge.
If you have excess kefir milk or if you need to a break from regular fermentation. You can follow these steps:
- Store Milk Kefir Grains in a small container with half a liter of milk and place this container in the fridge, now you can keep it refrigerated for a week.
- When you need to reuse these grains, first you should take them out of milk, then leave them in another half-liter of milk for 24 hours at room temperature. If there is no problem occur in fermentation, you can do the next with more milk. initially, fermentation may get slow but eventually, they will start to multiply and reproduce in a short time.
If you plan to store kefir grains for long term in a dehydrated form. You can follow these steps:
- First, you should rise your milk kefir grains with drinking water until it appears to be like yellowish fluffy grains,
- Dry it with a paper towel and store it either in milk powder or in a deep-freezer in a refrigerator bag.
- For re-use, you will first let it thaw in the refrigerator for an hour.
- As grains look fluffy again add a cup of milk and leave it to ferment for 24 hours at room temperature.
- Ferment milk using these grains for every 24 hours for 3-15 days. For the first three batches use a smaller quantity of milk,
- They gain their real strength in 1-2 weeks and start to multiply after 3 weeks.