Milk Kefir
INSTRUCTIONS
Tools and ingredients
You need:
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Glass jar with lid, 1 – 5 dl volume.
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A stirrer made of glass, plastic or wood.
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Fresh kefir grains and a bit of kefir fermented milk
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Milk - pasteurized (heat processed) or freshly milked. The kefir grains can also ferment coconut milk but they will need a revival in cow, sheep and goats milk from time to time to maintain the correct balance of bacteria.
How to make milk kefir
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If you make yogurt, soured milk, kefir, kombucha or sourdough at the same time - make sure to keep a distance between the products as the cultures might cross contaminate through the air and either change or weaken one another. Make sure all the things that come in touch with the kefir are clean, especially tools if they have been in touch with different types of cultures and fermented foods.
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If your kefir does not thicken within 48 hours, strain the grains out and place them in a fresh portion of milk and try fermenting it again. This might happen if the temperature is too low as it slows the bacteria and make them inactive. Drafts from open windows or ventilation fans may also affect the temperature. The warmest room in the house is usually the best place to ferment kefir.
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If your kefir acidifies so much it separates into whey and curd, try experimenting with shorter fermentation time. How fast the milk separates depends on the temperature and the number of kefir grains. Preparation time can therefore also vary. To get an idea of how fast the kefir grains ferment you can place the grains in milk before bedtime and when you get up, stir the grains gently and keep an eye on until the texture is the way you like it.
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