Kefir [From Milk]

EQUIPMENT

• Plastic strainer (no metal)
• Glass bowl (choose a size that will fit the bottom of strainer)
• Wooden spoon
• Glass jar

INGREDIENTS

• Kefir grains
• Organic A2 Milk

METHOD

For dairy kefir, the grains are stored in milk – the milk sugars are their food. Given time to ferment, the dairy product it creates is the kefir.

Discard the kefir from the first harvest from your new grains, or grains that are being reactivated after a prolonged dormancy.

Kefir and its grains should not be in contact with metal – so always use wood, plastic or your hands when working with it.

To harvest:

• Place a plastic strainer on top of a glass bowl to collect the fermented dairy
• Pour all contents from your jar into the strainer.
• This collected kefir is a finished product

To prepare the grains for the next batch:

• With the grains in the strainer, rinse them with water; use the wooden spoon and stir to clean
• With your bare/clean hands, squeeze out excess water. Don’t squeeze too hard.
• Grains are alive when they feel spongy; if they turn to mush, they are dead
• Clean the glass jar thoroughly. Hot water is sufficient to do this; do not use harsh soap
• Add the grains to the warm jar and cover with dairy by about 2 inches.
• Cap the jar and place on the counter for 24 hours to ferment or “culture”
• Kefir is ready when the dairy appears thick
• When it reaches the desired consistency/potency, it’s time to collect as described above

Kefir tastes best when served cold, although room temperature is also fine and just a matter of preference.

For serving suggestions, add it as a base for your smoothies. Take care not to over-blend as this can change the molecular structure. If you find it too tart, sprinkle with a little sea salt.