- Clean Glass Jar (Jar mouth to be wide enough to put your fingers/scrubber to wash thoroughly)
- A plastic/nylon strainer (Double mesh nylon strainer is best to separate the grains and ready kefir milk.)
- Kitchen Towel / Close knit cloth (To avoid house flies and dust)
- Rubber Band (To tighten the cloth covering the jar mouth)
- Plastic/wooden Spoon ( to separate the grains and kefir milk while seiving)
- 1 Tablespoon full of Organic Kefir Grains
- Half liter or One full liter of full fat milk (Pasturised milk can be directly used without boiling, if you are using raw milk from the local vendor, you should boil it and cool it before using)
- Pour fresh milk over your kefir grains in a clean glass jar. We suggest you not fill your jar all the way to the brim of the jar.
- Stir the milk and kefir grains using plastic spoon.
- Cover the jar mouth securely with clean kitchen cloth and secure with the rubber band.
- Let the jar sit in a warm and well ventilated place in your kitchen until the kefir is cultured.
- Start checking your kefir at about 12 hours. It can take 24 hours or more to get your kefir to set the way you like it. Use your eyes and your nose: if your kefir has separated a bit, thickens, and smells tangy and yeasty, it’s probably done.
- Now, you can separate the kefir milk and kefir grains using the strainer and plastic spoon.
- You can repeat the process for next batch by place kefir grains directly into a fresh, clean jar and pour new milk on top. Leave on the counter to immediately start another batch.
How to Consume Kefir Milk?
- We personally feel kefir tastes best consumed in a smoothie. Sour fruits (such as raspberries or strawberries) pair well with the tanginess of the kefir. You can add a bit of maple syrup to even out the tartness.
- You can also use kefir as a buttermilk substitute. You can dilute kefir milk with water, add some salt to taste, chillies, coriander leaves to garnish, ginger juice and season with mustard seeds and curry leaves. This will make an amazing traditional buttermilk.
One more note: If you aren’t used to drinking kefir, you might want to start slowly to allow your body to get accustomed to the extra probiotics.