Milk Kefir


INSTRUCTIONS

  • When you order a portion of fresh Kefir grains from Hjemmeriet you will recieve ½-1 tsp bottled with a bit of fresh milk that ferments by the time you receive it. 
    This number of grains you receive can only ferment 1 dl fresh milk but as the number of kefir grains grow with every batch you make - you can gradually increase the amount of milk.

  • Use only glass jars to ferment in. Keep the grains out of contact with metal spoons or bowls.

  • Consume only kefir that seem alright. Never consume kefir that smells, tastes or appears to be off in any way. The grains might smell stongly acidic when you receive them - This is perfectly alright.

Tools and ingredients

You need:

  • Glass jar with lid, 1 – 5 dl volume.
  • A stirrer made of glass, plastic or wood.
  • Fresh kefir grains and a bit of kefir fermented milk
  • 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

  • Place the grains in a glass jar with a small amount of kefir fermented milk. Add 1-5 dl milk (depends on how many kefir grains you have) and stir lightly. Fit the lid losely and let the grains ferment at room temparture for 24 hours. Stir the milk occasionally.
    As the number of kefir grains gradually grows you can increase the amount of milk you add every day.
  • Check the kefir after 6-12 hours. When the milk thickens it is done. It is usually ready after 24 hours but if the room temperature is high it will ferment faster. Kefir fermented for more than 48 hours can have a laxative effect.
  • When it is ready - strain the kefir to separate the grains out and place them in a new glass to make a new batch. Repeat the procedure as above, again.
    Move the strained kefir to the fridge and enjoy it when you want.
  • 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. 
  • 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.
  • 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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