Kefir is like yogurt on steroids when it comes to probiotic count. It is also made without heating the milk which is a big plus when using raw milk.
Course cultured, Drinks, fermented
Keyword How to Make Kefir, Kefir Recipe
Prep Time 10minutes
Total Time 10minutes
4cwhole milkwe use raw milk from our family milk cow
2 - 4Tbspkefir grains
Other items needed:
1 qt mason jar
Lid or cheesecloth to cover jar loosely
Spatula or plastic spoon
Put the kefir grains in a 1 qt mason jar.
Pour whole milk over the grains leaving about 1 inch space at the top of the jar.
Stir the milk and grains and cover loosely.
Leave in a warm place for 12 - 24 hrs. - depending on the taste you prefer. The kefir grains culture the milk and the longer it is left the tangier it will become. I leave mine on the kitchen counter for 24 hours. If it has separated and there is a bit of liquid on the bottom, I shake it before straining.
Pour the kefir through a strainer into another jar catching the grains in the strainer.
Refrigerate and enjoy.
Leaving the kefir for 24 hours makes a delicious drink with maximum probiotics. If you find that it is too tart at this point, decrease the time left on the grains.