How IT's Made
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Activating Kefir Grains
1. Place grains in a cup of fresh milk and store in a partially sealed container at room temperature for 24 hours. 2. Keep the grains submerged in milk for 4-7 days. Each day, strain the grains from the milk and add a new batch of milk. 3. The milk should start to coagulate after 24 hours. Once it begins to smell sour, clean, and slightly yeasty, the grains can be used to generate batches of kefir. Making Kefir 1. Combine the kefir grains and milk and briefly stir. 2. Cover with a towel, coffee filter, or a loose lid (as long as it isn't air tight). 3. Place in a relatively warm location (between 65 and 80 degrees) out of direct sunlight. 4. Stir the kefir occasionally. 5. Check the kefir every 6-12 hours. After 24 hours of fermenting, the process should be complete. Flavoring Milk Kefir 1. Choose any flavoring you wish to add (options include lemongrass, cinnamon, lemon or orange peal, tea bags, vanilla beans, etc.). 2. Add flavorings and place a loose lid on top of the jar of kefir. 3. Let sit for 24 hours and remove flavorings. 4. Enjoy! :) |
Water Kefir
Water kefir is made similarly to milk kefir except that the grains are mixed with sugar and water instead of milk and the fermentation process about twice as long. This type of kefir contains fewer strains of bacteria and yeast than milk kefir. The taste can vary depending on the sugar that was used and the amount of time it was cultured.
Water kefir is made similarly to milk kefir except that the grains are mixed with sugar and water instead of milk and the fermentation process about twice as long. This type of kefir contains fewer strains of bacteria and yeast than milk kefir. The taste can vary depending on the sugar that was used and the amount of time it was cultured.
References
- http://www.culturesforhealth.com/cultured-food-expert-advice
- http://www.culturesforhealth.com/cultured-food-expert-advice