Kefir is said to contain over 56 probiotic strains. It is said to be the most potent probiotic. It is a fermented food that helps you to keep a healthy gut or to heal an unhealthy gut.
Kefir grains are a live culture. Kefir is not hard to make at all but does have to be tended regularly to keep the grains active. Once you get into a routine of making and using kefir you will find that it is something that doesn’t take a lot of time and that you will benefit from greatly.
Cleanliness is a necessity. You are adding bacteria to make your fermented product but you want to exclude any unwanted bacteria. Be sure that all containers and utensils that you are using have been sterilized.
Milk up to 4 cups I prefer raw milk which contains lots of beneficial enzymes
Milk Kefir Grains 1-2 teaspoons
Quart jar with a plastic lid
Glass measuring cup
Spoon for stirring
Plastic colander for straining
Sterilize your jar. Can do this by dipping the jar and lid in boiling water or by putting the jar in a 250 degree F. oven for 25 minutes.
Let the jar cool before adding milk.
Add your milk.
Add your kefir grains. Put your lid on the jar and shake till combined. Loosen the lid on the jar or just cover with cheesecloth or a coffee filter secured with a rubberband. It needs to be able to release gasses.
Let sit on the counter for 10-12 hours. You should be able to see a few bubbles forming in the milk.
Strain the kefir grains from the kefir. Store the grains in a jar with some of the milk.
Pour the strained liquid back into your quart jar and put the lid on. Let sit on the counter for another 6 hours. This is your second fermentation. (This step is optional). If you don’t want to use the second fermentation use the kefir after it has been strained from the grains and chilled.
After 6 hours is up put this in the refrigerator and it will cool down and thicken some more.
It is ready to use after it has cooled.