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.
- Glass or plastic container
- Plastic wood, or stainless-steel stirring utensil
- Coffee filter or cloth
- Rubber band to secure the cover
- 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.
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.
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.
- Pour 1-quart milk into a glass or plastic container
- If using a refrigerated kefir, heat to room temperature or 70º-75ºF
- Add ¼ cup prepared kefir from the previous batch and stir gently.
- 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.