Organic or cold press milkmake sure it is not homogenised
Sterilised Glass Jar(pour boiling water into jar to sterilise, or place in oven for 10 mins)
Cheeseclothcoffee filter or mesh top
Wooden or plastic spoon
Leave milk out of the fridge for approximately 30 minutes, so that it is room temperature.
Add milk to the sterilised jar. Add kefir grains. Cover with cheesecloth or coffee filter.
Gently stir using a wooden spoon (do not use metal implement).
Place the jar in a spot that has consistent room temperature or in the pantry but not in direct sunlight. Ideally somewhere with a constant temperature between 18-25°C.
Leave to ferment for 24 hours or until the product thickens or sours to your liking.
Once the Kefir shows signs of separation and/or thickening, the kefir is ready. You may notice small pockets of whey. Leaving Kefir to ferment for too long after this can make it sour, which is OK, however, no longer than 48 hours is recommended.
Strain through a non-metallic sieve stirring with a wooden or plastic spoon and return to the jar/bottle. Place the grains into another clean dry sterilised glass jar with milk to start your next batch of kefir.
At this stage, you can do a second ferment to increase nutrients including vitamin Bs and probiotics. Simply leave the kefir at room temperature for another 8-12 hours with the lid on the bottle/jar.
You can drink your strained kefir straight away or keep it sealed in the fridge. It will last for 2-3 weeks in the fridge.
Metal kills kefir grains. Therefore, don't use metal utensils e.g. sieve or spoon
Don't add kefir grains to a hot jar straight after washing the jar with hot water.
Try not to use milk straight from the fridge, ideally use milk at room temperature to ensure grains are not “shocked”
Add milk (at room temperature) to the jar before adding any kefir grains.
Ideal room temperature is around 25 degrees. I find putting the jar in a pantry is best to maintain constant room temperature.