Milk Kefir really is a fool-proof process. The grains are quite resilient, so don't worry too much! Have fun fermenting and enjoy!
STEPS
*When your package arrives, we recommend putting it directly in your fridge until you're ready to feed the grains (preferably the same day, or within 24 hours).
Utensils needed:
• Large mason jar
• Wood, plastic or stainless steel spoon
• Plastic/nylon or stainless steel strainer
• Another container to store the finished kefir in
Ingredients needed:
• Fresh whole milk (Organic or Conventional). This is what we use and recommend to revive the grains. Make sure the milk is NOT ultra-pasteurized or lactose-free. Once the grains are revived, raw milk is best (nutritionally), but if you don't have access to raw, whole milk works very well for the grains and can lend a creamier texture. Skim or low fat milk will work, but the grains prefer the full range of nutrition found in whole milk. You do not need to worry about the higher fat content in whole milk, the grains will break down the fat and make it easier to digest. Hold off on experimenting with other milks such as raw or coconut until the grains have fully revived. Other milks will work but the grains do not do as well and may result in a one time ferment.
1. Put the grains in a clean jar that's big enough to hold 1-2 cups of milk.
2. On your first batch, add 1 cup of fresh whole milk. No need to stir or shake.
NOTE: Keep in mind that the first couple batches is to revive the grains so it may not ferment all the milk. The first ferment should be discarded. The second ferment may be ok to be used but may not quite be to your liking just yet. Use common sense when consuming. Once the grains get going the grains may require more milk or need to have some of the grains removed, especially in warmer weather. If your kefir is done in less than 24 hours, simply add 1/2 cup more milk for the next batch.
3. Cover the top of the jar with a loose fitting plastic lid or cloth held by elastic. This is so the natural fermentation gases can escape and at the same time protect it from contamination.
4. Find a place for your ferment out of direct sunlight. A countertop or cupboard is fine. It is not necessary to shake or stir while fermenting unless you feel after observing the first couple batches that they are fermenting too slowly. Kefir grains that are stirred will ferment faster because it redistributes nutrients for easier access. There is no hard rule for this but we typically just let the grains do their thing.
5. The kefir should be ready in about 24-36 hours. You can tell when it's ready if you start to see any separation of the whey (pockets of clear liquid) toward the bottom of the jar. The first couple batches, it may still be quite milky while the grains are being revived. Kefir should smell yeasty like bread, and a little sharp or sour. How long you ferment is truly a matter of personal preference. It gets more acidic and tart the longer you let it ferment. If you see a full pool of whey at the bottom of the jar it has over fermented. The kefir is still fine to use but may be more sour and not as smooth. The grains will perform better when not over-fermented continually. Room temperature will greatly affect the speed of fermentation. Add more milk or take out some grains if it's too fast. If it's too slow, decrease the milk or find a warmer spot in your house. There is no right or wrong to this, it is simply a matter of preference!
NOTE: We recommend discarding the first 1-3 ferments until the grains are fully revived and fermenting the milk. After this point, it will be more balanced and tasty for you to consume.
6. When the kefir is ready, you need to separate the kefir from the kefir grains. It's normal to see the grains in a sort of 'mass' near the top towards the end of the ferment. Set a plastic or stainless steel strainer over a jar or bowl, give the ferment a good stir to help separate the grains and kefir. Then pour everything in the strainer. With a plastic, wooden or stainless steel spoon work the grains until the kefir grains are all that remain in the strainer. The kefir grains are very solid rubbery masses that will not pass through a fine strainer unless forcefully pushed thru. Some people will discard the clear whey so they can have a thicker, milder kefir, however it contains many nutritious minerals and proteins from the milk, and is best left in if you want the full nutritional benefits.
7. Put the grains back into a clean jar. It's not necessary to rinse the grains; they are usually much better off without a rinse. Add fresh milk to start the process all over again.
8. Once strained, stir the kefir to smooth out any chunks. You can drink the finished room temperature kefir or you can put it in a jar in the fridge to cool, round out the flavor and thicken a bit more. Kefir is naturally carbonated. We recommend burping it once a day by opening and closing the lid to prevent excess pressure from building up within the container.
9. If you find that you're having trouble making good kefir, please contact us right away. We'll do our best to help figure out what is going on. Sometimes people think their grains have gone bad and they toss them before contacting us. Please don't throw out your grains!
IMPORTANT NOTE BEFORE CONSUMING KEFIR
Kefir contains large amounts of probiotics as well as being acidic. For a few people's bodies it can be a little bit of a shock. Everybody reacts to it differently, so we always recommend starting out slow. The majority of people do not have any adverse reaction, but if you do, usually it's just a matter of starting out slow and slowly increasing over time. Start out with about 1/4 cup and go from there. As with all things, listen to your body.
WHAT TO DO WITH EXTRA KEFIR GRAINS
After a week or two, your grains will start to grow if fed every day. You will need to make larger ferments or remove some grains. Kefir grains are fine to eat in small amounts as they are an excellent source of probiotics. You can add them to a smoothie, share with a friend, give to pets in small amounts or even compost them if desired. It is always a good idea to store some extra grains for those "just in case" situations.
Refrigerating is best for temporary storage. If you need to store them temporarily, you can always put them in a little fresh milk in the fridge. The colder temperature will slow down the fermentation process for at least several days. This is the best method of storage if you're planning to take a break of a month or less. It may take a batch or two to fully revive them. If you're taking a longer break, dehydrating is recommended.