how to make milk kefir

meet the ferment*…

history: Milk kefir has been consumed for thousands of years; while its exact origins are surrounded by many stories and legends, it is thought to have originated in the Caucasus mountains, fermented naturally in bags made of animal hide. It later made its way to Russia.

what is it? Fermented milk

flavour: Sour, a little fizzy

The gelatinous structure of milk kefir grains is home to a variety of bacteria and yeasts. Milk kefir grains feast on the lactose in milk. The lactose nourishes the grains and this allows them to reproduce and grow in size. The grains produce by-products.

Well-maintained milk kefir grains can be kept to ferment fresh kefir, as long as you look after them.

ingredients

5g milk kefir grains per 250ml milk
250ml whole milk

 

equipment

(included in our All in One Fermentation Kit)

500ml jar
gauze

other equipment

wooden or plastic spatula
plastic sieve
rubber band

 

 

 

method

1. Wash your jar in hot soapy water, then place it in the oven at 100°C for 15-20 mins to sterilise it, then leave to cool.
2. Add the milk kefir grains to the 500ml jar and pour the milk over the top. Give the milk a gentle stir with a clean spoon to evenly distribute the microbes. Cover the jar with the gauze and fix it in place with a rubber band.
3. Set aside for 24 hours at room temperature, keeping the jar away from direct sunlight.
4. After 24 hours, stir and judge its taste and consistency. When the milk has thickened and tastes pleasantly tangy, it’s ready. If not, replace the gauze and rubber band and continue fermenting at room temperature for another 24 hours.
5. Once ready, strain the grains out by pouring the jars contents through a sieve over a bowl to catch the finalised kefir. Transfer milk kefir to a clip top bottle, it can be used immediately or covered tightly and stored in the fridge for up to one week.
6. To begin another batch repeat using the 500ml jar.

 

storage

Milk kefir can be stored in the fridge for up to one week.