Hand-picked ingredients and supplies to get you started!
It’s easy, make fresh probiotic rich kefir at home with our all-in-one Milk Kefir Starter Kit!
Just add our Milk Kefir Grains to milk.
Ingredients:
250ml of milk, preferably whole fat. 1 x teaspoon active kefir grain.
Contents: Glass jar to make Kefir, 1g Dehydrated Kefir grains (3g hydrated), Plastic spoon, step by step instructions.
Step-by-Step:
Activating Dried Kefir Grains: If you bought your kefir grains in a dried form, rehydrate them by soaking them in fresh milk at room temperature. Change the milk every 24 hours until the grains begin to culture the milk and make kefir. It may take 3 to 7 days for the kefir grains to become fully active.
What Milk to Use: Kefir works best with whole-fat cow, goat, sheep, or any other animal milk. You can use low-fat milks but refresh the grains in whole fat milk if they stop fermenting the kefir properly. Raw and pasteurized milks can be used but avoid ultra-high temperature (UHT) pasteurized milks.
Making More or Less Kefir: You’ll need about a teaspoon of grains to ferment 1 to 2 cups of milk. You can also ferment less milk than this, but fermentation will go more quickly. Your grains will start to multiply over time, allowing you to ferment more milk if you like. Maintain a ratio of about a teaspoon of grains to 1 cup of milk.
Taking a Break from Making Kefir: To take a break from making kefir, transfer the grains into a fresh container of milk, cover tightly, and refrigerate for up to a month.
What to Do if Your Kefir Separates: Sometimes kefir will separate into a solid layer and milky layer if left too long. This is fine! Shake the jar or whisk the kefir to recombine and carry on. If this happens regularly, start checking your kefir sooner.
