INSTRUCTIONS FOR MAKING KEFIR
Kefir is a cultured milk and is a close cousin of Leben (yogurt) and Buttermilk. It is made
by placing kefir grains, which have the appearance and consistency of cottage cheese,
into cold or room temperature milk. Never use heated or warm milk to make Kefir. Over
time the kefir grains will multiply and grow, so you can share them with family and friends.
Kefir has more beneficial strains of bacteria and yeast than Leben and is a probiotic food.
1. Pour cold or room temp. milk (2% or whole milk is best) into a glass jar or
container. Mix in the Kefir grains and stir. Cover the jar with a coffee filter or a
kitchen towel, or cheesecloth and fasten with a rubber band or string. I usually
use a Mason jar and after removing the lid, screw the top over a coffee filter or
paper towel to cover it.
2. Leave the jar on the kitchen counter for 12-24 hours until the Kefir becomes
thick. It may form bubbles of whey.
3. Stir and pour into a mesh strainer and move the kefir around with a wooden
spoon or plastic spatula until only the grains are left in the strainer.
4. The kefir will thicken in the refrigerator and will keep up to 2 or 3 weeks. It can
be drunk plain, or poured over your morning cereal. You can slice fruit into it,
make a smoothie with it, or use it as a substitute for buttermilk in baking.
5. Repeat the process.
The kefir grains should always be kept in milk. If you decide to take a break from making
kefir, place the grains in a jar of milk in the refrigerator and cover as usual. This will
keep in the refrigerator for up to a month. It may take the grains 3 or 4 days in milk at
room temperature to “wake up”. And then you can continue to make kefir as usual.