Categories: Basics

Ingredients

• 2 1/2 cups raw milk (or non homogenised)
• 1 tblsp kefir grains
• wooden spoon
• plastic seive
• *metal implements must not be used to touch the grains as it will damage them

Directions

1. Place the kefir grains in strainer and rinse with filtered water.

2. Place milk in a mason jar and allow it to reach room temperature.

3. Add kefir grains & stir well.

4. Leave on counter in a warm place for 12hrs to 2 days.

5. Stir periodically to distribute grains.

6. Taste the kefir and once reached the desired tartness it is ready to strain – the longer you leave it the more tart it will become.

7. Strain the kefir into a jar and store in the fridge.

8. Use the grains to either make another batch or prepare them for storage.

9. To store rinse the grains well in filtered water and store in a jar with about 1/2 cup filtered water.

10. Store either in the fridge (for several weeks) or in the freezer (for several months)

11. If stored for to long without being cultured they will lose the power to do so.

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