Homemade Kefir Milk

The ratio is 1 tsp to 100ml so as the grains grow so does the amount of milk you use.

How to make:

• Ensure all your utensils, jars, and lids are fully clean.
• Place the kefir grains in a clean glass jar.
• Pour the milk over the kefir grains, and cover with a clean muslin cloth or paper towel and secure it with a rubber band. This allows the kefir to breathe while keeping out any contaminants.
• Place the jar in a warm, shaded spot and let it ferment undisturbed for 24-48 hours.
• The fermentation time depends on the temperature and your taste preference. A shorter time produces a milder kefir, while a longer time produces a tangier, thicker kefir, or a yogurt.
• After the kefir has fermented, pour it through a plastic or stainless steel strainer into another clean jar/jug, using a spoon to help it sieve through. This separates the kefir grains from the finished kefir milk.
• Transfer the strained kefir milk to a jar with a lid and refrigerate. It can be stored in the fridge for up to a week.
• The kefir grains can be reused then to make a fresh batch! I always have one on the go and some kefir milk in the fridge.