Large bowl for straining glass, ceramic, or stainless
Colander
Smaller jars for storage
Plastic lids
Ingredients
4TbspKefir grains
1QtMilkfresh, whole, milk (not ultra pasteurized)
Instructions
Add grains to quart sized jar.
Pour milk over the grains and fill the jar to the neck.
Cover with a plastic lid and let sit at room temperature, out of direct sunlight, for 24 hours.
After 24 hours, place colander over bowl and pour the contents of the jar into the colander.
Stir with a wooden spoon so that the milk kefir strains into the bowl and the grains are left in the colander.
Cover jar with a plastic lid and store in the fridge for 5-8 days.
Pour the kefir grains into a clean quart sized jar, cover with milk and repeat.
Notes
Once you pour the milk kefir out of the bowl and into a jar it can be enjoyed immediately or stored. If you would like to try a second ferment check out my recipes here!
If you prefer a tangier tasting kefir let sit a few hours longer.
When you find yourself with more kefir grains than you need for this recipe gift them to a friend, feed them to animals, or add them to your compost pile.