How to make your
first Kefir
1. Tools
required: a plastic/wooden/silicone spoon, measuring jug, glass jar and plastic
sieve. Try to avoid using any metal tools.
2. Once
you received the kefir starter – white grains, take them out of the packet and
rinse them in cold water using a sieve (if dry grains put them firstly in fresh
water for 1 hour and then put them in milk). Do not use warm or hot water.
3. Now take a glass jar
- wash it out well, make sure it is clean.
4. Add
milk to the glass jar depending on the amount of kefir grains you have. One
teaspoon of the grains makes 150-250 ml of kefir drink; one tablespoon makes
300-450 ml.
5. The
milk can be organic or standard pasteurized (with short shelf life), not
sterilized. Cow’s, goat’s, even soya milk is acceptable (the last is a
temporary solution; the grains should be kept in a proper milk once per 1-3
weeks). The fat content can vary depending on your preference.
6. Now
put the grains into the jar containing the milk (you may want to soak
dehydrated grains for 30 min in still water before putting in milk), cover your
jar with a napkin or other clean cloth that will allow the grains to “breath”
and prevent contamination from any dust and flies, you can secure the napkin
with an elastic band. Do not use any lids.
7. Leave
your kefir to ferment for approximately 24 h at room temperature. The kefir
grains turn the milk into the kefir drink. Please note it may take a bit longer
if your kefir grains are dehydrated; yet it may take 1-2 more brews before it
produced a perfect drink – this is due to the fact that the grains need to
“wake up”.
8. You
now need to separate the grains from the mix. Using the sieve strain the drink
into a clean glass and rinse the grains in cold water. Wash the jar and you are
now ready to start your next brew. Please note: the grains will multiply over
time which means you can produce more kefir drink.
9. Enjoy your kefir
drink! I hope your kefir will benefit you for long time.
Some tips
1.
You
can consume kefir in the morning before breakfast, before you go to sleep, or about
30-60 min before or after meal.
2. Initially
it may take a little longer to produce your first batch (24-35 h). It depends
on both the amount of milk and grains you use. More grains in a small amount of
milk grow faster. By experimenting you will find the best way to cultivate your
kefir to meet your needs.
3. If
in 30 h you find that your drink is not ready yet (very running liquid, rather
milk than yogurt consistency) put the jar in warmer place (but not hot!!) and
leave it for few more hours, it may need time to get used to the new
environment.
4. Shorter
fermentation process makes kefir taste softer/milder, like yogurt. Longer
fermentation makes it thicker and sourer.
5. If
you use low fat milk or soya, coconut milk, give your grains to stay 24 h in
fat milk once per week.
6. If
your kefir drink has a bitter taste, it may mean you kept it too long. If this
is the case, rinse the grains well in cold water, and start the fermentation process
again with fresh milk.
7.
If
you decide to have a break from consuming kefir you may:
· for a short break (up to a week) keep
the washed grains in a jar/plastic bag in clean water in the fridge (water
slightly covering the grains);
· for a long break – up to 6 months - put
the washed grains in clean plastic bag or container and keep them in the
freezer (without water or milk).
