Directions For Homemade Kefir

Kefir is made by using some ready made kefir as a starter or by purchasing kefir grains.  The temperature at which kefir is cultured will change the taste and texture.  Although kefir will culture at temperatures as low as 21 degrees F., you will get a more full-bodied, less tart-tasting kefir using a temperature around 80 degrees F.  To begin, use raw whole milk, pasteurized whole milk or homogenized whole milk  but not ultra pasteurized milk.  At low heat, bring the milk to almost boiling (starting to bubble), stirring occasionally.  Remove from the heat and cool until the milk is hot to the touch, but does not burn your hand.  The reason for heating the milk is to eliminate the competing microorganisms.

If some homemade kefir is already available to use as a starter, simply put the kefir (½ to 1 cup) into a wide-mouth glass mason jar and add the warm milk.  Stir the mixture and then seal the jar by screwing on the lid.  Wrap the jar tightly in towels, covering the top and sides of the jar, and place it on the bottom shelf of a cupboard in the kitchen above a counter.  On the counter beneath the shelf have a regular lamp burning for twelve hours to keep the kefir at a “cozy” temperature.  It usually takes no longer than 12 hours under these conditions to make thick, tasty kefir.  If  kefir grains are being used, place the grains into a cloth teabag (which you need to make) or other suitable non-metallic “floater.”  This will enable the grains to be suspended in the milk with little holes small enough so the milk will reach the grains but the grains will not be lost in the milk.  The kefir grains are in ‘sleep mode.’  They need to be re-activated.

On the 1st day, using 1 cup of milk, suspend the grains in the milk for 24 hours.  On the 2nd day, discard the milk and suspend the grains in a fresh cup of milk.  On the 3rd day, repeat the procedure.  After the 3rd or 4th day, the milk will be properly cultured. The kefir may now be eaten.  From this point forward, as the grains become more and more activated, each time kefir is made, increase the amount of milk (e.g., from 250 ml to 400 ml, to 600 ml, to 800 ml, then a quart).  One sachet of kefir grains will ultimately make 1 quart of kefir.  After making kefir for a few months, the culture is matured and the grains should be sealed stored in the freezer.  Now the kefir may be used as a starter for future batches of kefir, as explained above. ENJOY!