- Preparation and cooking time
- plus 18-24 hrs for fermenting
- Makes 500ml
- ½ tsp kefir grains (see tip, below)
- 1 pint milk (organic whole milk for best results)
- 1 slice lemon or 1 drop lemon oil (optional)
You will also need
- 500ml clip-top jar with gasket for fermenting (or jar, cover and rubber band)
- a sieve, jug/bowl, storage bottle or a straining funnel and wide-necked bottle
- STEP 1
Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
- STEP 2
Set aside at room temperature for 18-24 hrs to ferment. It’s turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming – this is quite normal.
- STEP 3
If you can’t strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong – you can strain it anytime over the next 48 hrs.
- STEP 4
Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
- STEP 5
You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
- STEP 6
In order to make some more kefir, rinse out the jar, return the grains (don’t wash them, there’s no need), and start again from the beginning.