1. Fill the jar with good quality milk. THIS IS VERY IMPORTANT! Do not use 1%, 2%,
skim milk or filtered milk. It must be 3% whole milk, goat, or sheep milk. Leave a space
at the top of the jar to allow room for expansion.
2. Cover the jar with a paper towel, cheese cloth, or leave the lid on loosely to allow for air
to enter (kefir grains are alive and need oxygen to survive).
3. Keep in a warm place for 24 hours (the warmer the area the faster fermentation will
happen). After 24 hours use a wooden spoon and mix it thoroughly, strain, and it is ready
to consume. It may take longer then 24 hours; this will depend on the temperature. If
possible, avoid using a stainless steel or soft plastic strainer as the kefir can leach these
materials.
4. When it is ready it should smell like yeast when making a dough for bread. The taste will
be tart and sour and you might notice a fizzy tingle on your tongue (similar to champagne
or soda) when you drink it.
5. Enjoy!
* Fresh milk must be added after every batch. As the kefir multiply and you have extra
you can eat the grains by making smoothies or having them with oatmeal for a healthy
and strong probiotic kick. If you go away or need to take a break from making kefir, put
the grains in a jar with milk and refrigerate them. Cold temperatures will slow down the
fermentation process and put the grains to sleep. *