July 22, 2020
- Method Ensure your equipment, hands and work surface are clean and free from possible contamination by raw animal, pet or grubby-vegetable matter.
- Place the kefir grains into your kilner jar and add a pint of whole milk, leaving about roughly about 2 cm head room.
- Close the lid then Leave the jar on the worktop out of direct sunlight for approx. 18-24 hours to ferment, this will vary depending on the milk and temperature of the kitchen.
- You’ve got kefir when the milk has set, and you’ll be able to tell this by tilting the jar.
- Strain the kefir through the metal sieve, removing the grains, and then pour it back into a clean airtight jar. I like to add a few slices of lemon peel, then pop it into the fridge to ferment for another 24 hours. This is called the second ferment.
- Place your grains into a little jar with about 100 ml of milk then keep them in the fridge. They will keep for about 1 week until you will need to change the milk.
- After the second ferment is finished you have your delicious kefir. You can drink it as is or pour on top of cereal. It’s totally delicious. Enjoy!
- ½ tsp of Kefir grains
- 1 pint whole milk
- 500 ml kilner jar with lid
- Fine metal sieve
- Lemon peel