Traditional Kefir

Kefir is a fermented milk drink similar to a thin yogurt that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the Caucasus, Eastern Europe and Russia, where it is prepared by inoculating cow, goat, or sheep milk with kefir grains. These instructions will be for cow’s milk kefir.

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Traditional Kefir

Milk kefir is not only easy to make, it is a delicious, probiotic-rich, versatile beverage your whole family can enjoy. This recipe uses the direct starter culture. You will not have to maintain kefir grains. Perhaps you can learn that a little later.

Ingredients

Equipment:

• Glass or plastic container
• Plastic wood, or stainless-steel stirring utensil
• Coffee filter or cloth
• Rubber band to secure the cover

Ingredients:

• 1- quart raw cow milk Needs to be very fresh. Don’t wait as the competition between beneficial bacteria is quite fierce. 😊
• 1- packet of Direct-Set Kefir Starter Culture Google it to find a source you like. Remember “starter” culture, not kefir grains.

Instructions

• Pour 1-quart milk into a glass or plastic container
• If milk is refrigerated liquid, heat to room temperature or 70º-75ºF
• Add 1 packet kefir starter culture and stir gently until the culture is fully dissolved.
• Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
• Cover finished kefir with a tight lid and store in the refrigerator.
• The culturing process is complete when the milk thickens to the consistency of buttermilk or heavy cream.

Notes

RECULTURING THE KEFIR

Kefir made with a direct-set style starter culture can often be re-cultured anywhere from 2 to 7 times. The exact number of successive batches will depend on the freshness of the kefir and hygienic practices employed. Be sure to re-culture within 7 days. Longer periods between batches may not result in successful batches.

1. Pour 1-quart milk into a glass or plastic container
2. If using a refrigerated kefir, heat to room temperature or 70º-75ºF
3. Add ¼ cup prepared kefir from the previous batch and stir gently.
4. Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot, 72º-74ºF, for 12-16 hours.
5. Cover finished kefir with a tight lid and store in the refrigerator.