Ingredients:

  • 2 cups (475 ml) whole milk (cow's milk, goat's milk or sheep's milk), organic is preferable
  • 2 tablespoons (30ml) milk kefir grains (dehydrated or active)

Instructions:

  1. Make sure the glass jar is squeaky clean.
  2. Add the milk to the jar, then gently stir in the kefir grains.
  3. Cover the jar with a breathable lid, securing it with a rubber band. Leave at room temperature (ideally 68-78°F/20-25°C) for 24-48 hours.
  4. After 24-48 hours, strain the kefir through the non-metal strainer into a clean bowl. The liquid you collect is the kefir.
  5. Gently rinse the kefir grains with fresh milk before reusing. This is only necessary if they appear overly coated.
  6. Place the strained grains back into the clean jar and add fresh milk to start another batch.
  7. Drink the kefir as is, or add it to smoothies or recipes.
  8. Store kefir in a refrigerator for up to 2 weeks.