Directions for making milk kefir

My Milk Kefirs come with printed pages of info,These step by step directions are part of the printed info that will be in the order.

To buy Milk kefir,Water Kefir or kombucha from my ebay store Click here

• Kind of milk to use-It's best to use a quality fresh milk(cold or room temp fresh/raw whole: Cow or goat milks etc).Or you can heat & use store bought Organic or regular jugs whole cow,Soy,Rice,Goat milks.(you must use the heating method for pasteurized/homogenized whole milk–never use ultra pasteurized milk) At low heat, bring the milk to almost boiling (just starting to simmer), stirring occasionally. Remove from the heat & cool to room temp. The reason for heating the milk is to eliminate the competing microorganisms.(the heating method is for milk that has been Homogenized & or Pasteurized like from your Grocery store,etc but can also be used for other milks if so desired)
• Ratio of milk to grains: Depending on your own tastes of how mild or tart you like your Kefir/Yogurt,you can use anywhere from a 5:1 to a 25:1 ratio of milk to kefir grains. The higher the dilution the milder the taste, or the longer to ferment. the 1/2 TBS per 2 cups of milk for 24 to 48 is the taste we like best.

• Items you need~.Plastic strainer,~small plastic spoon,~Breathable cover,~Rubberband,~Clear glass jars for storage & making kefir,~distilled white vinegar,Fresh milk or boiled and cooled jug milk.(optional Lid for fermenting jar) Do not heat or boil the milk kefir grains!

• On your first batch-Add all contents from baggie with the kefir grains & milk in it, do the 1st batch with 1/2 cup to 1 cup of milk so as to reactivate the grains.You might not want to drink the first batch of kefir milk you make (its up to you if you want to drink it).It may take several batches for grains to reactivate, but its safe to drink the kefir milk while they are reactivating,You just might want to stay to smaller batches at first.

• To reactivate grains: When you get your grains they may not be as active due to the shock of mailing.On the first batch you may need to use less milk to reactivate the grains,you may need to do this for several batches. After the grains reactivate you will notice that if you don't make the kefir to milk ratio right the kefir will sour the milk to soon.

For 1 to 2 cups of kefir milk

• 1 QT jar
• 1 to 2 TSP Milk kefir grains
• 1 to 2 cups of milk

For 3 to 4 cups of kefir milk

• 1 or 2 jars (do not over fill)
• 1 to 2 TBS milk kefir grains
• 3 to 4 cups milk

1. add milk to jar,Only fill jar 3/4 full.
2. add the kefir grains,stir
3. cover with a coffee filter or paper towel etc (breathable) hold on with a rubberband
4. put in a dark room temp cupboard or on the back of the counter out of direct sunlight.(works best in the dark)
5. Let sit 24 to 48 hours (longer if needed or desired is OK)
6. Stir several times during fermentation if desired.You can decide how many hours you want the kefir milk to go by your own tastes & desired consistency(check at 12 to 18 hours).
7. When kefir milk is ready,Stir & then pour milk & grains slowly into a strainer or colander over a bowl,gently separate the grains from the kefir milk (or if no strainer remove grains with a plastic spoon).
8. store kefir milk in a glass jar in the fridge, When eating/drinking add any flavors etc you want,or use in your favorite recipe.
9. go back to step (1) with grains.Or restart when ready by starting at step (1)

never fill the fermenting jar more than 3/4 full,because sometimes the milk will swell & overflow during fermentation.

Hint: If your kefir milk is separating to fast due to warm temps, you can let the jar go 7 to 10 hours then stir it & then sit the jar in the fridge overnight, in the morning remove/strain out grains as normal.

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