KefirCultivationJourney

Fermentation

Milk Kefir (Dairy and Non-dairy)

Contraband Ferments ·

Milk Kefir (Dairy)

Ingredients

  • 1 tablespoon kefir grains

  • 8–16 ounces of milk (Goat or Cow: Organic, Non-Homogenized, and Raw are best.)

Instructions

  1. Add 1 tablespoon of kefir grains to 8–16 ounces of raw milk in a jar with a lid. 

  2. Let it sit on the counter at room temperature for 24–72 hours depending on how sour you like it. You can taste it to check.

  3. Shake a couple of times a day to keep fresh nutrients available to the grains.

  4. Strain the milk so you can keep the kefir grains to make a new batch.

  5. Put the strained kefir in a jar with a tight lid and keep it out of the fridge for a few hours. This will increase fizziness.

**NOTES: The grains multiply. You can share them with friends or keep growing more. They work better if you keep them outside of the fridge. If you need to take time off from kefir, you can place them in some fresh milk and then put them in the fridge indefinitely. Once you are ready to use them again, rinse them off and begin the process from the beginning.

Milk Kefir (Non-dairy)

Ingredients

  • 1 Tablespoon kefir grains

  • 8–16 ounces of full-fat canned coconut milk or you can get young Thai coconuts and use the water and scrape the pulp and blend to make your own coconut milk.

Instructions

Use the same recipe for the original milk kefir; just replace the dairy with coconut milk. 

**NOTE: Make sure to put the grains in dairy milk every 2–3 batches to keep them happy and healthy.