silicone sink strainer clean, use one dedicated to kefir
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2 wide mouth mason jars, 32 oz./1 liter
1 wide mouth mason jar, 1 pint/16 oz/half liter
Ingredients
1liter(quart) whole milk, plus 1 cup (250 ml) for feeding cultureunpasteurized (raw), unhomogenized, or slow/vat pasteurized (not ultra- or UHT pasteurized)
22g(20 ml), 4 tsp. of dairy kefir grains (2.5% w/w)
Instructions
Ferment
Reserve 1 cup (250ml) fresh milk in a pint or quart sized jar with a lid and store in refrigerator (will be used later).
Add 1 quart/liter fresh milk to a wide-mouth quart/liter jar.
Add kefir grains to milk. Stir contents gently.
Cover container with a solid lid for a more sour flavor, or cover with a breathable cloth if you want a milder flavor.
Leave container in a cool, dark spot for 24 hours. Stir gently once or twice if you think of it.
After 24 hours, taste. Milk should have thickened up and may even have broken into solid curds and liquid whey. If it is sour and thick enough for your taste, it is ready to strain. If not, replace lid and check again in a few hours.
Strain and Store Kefir
Secure the lid tightly (if possible) and shake or stir the kefir vigorously until it is smooth and evenly textured. This is usually only necessary if the curds and whey have separated.
If you started with unhomogenized (cream top) or raw milk, carefully remove any cream chunks from the top, ensuring there are no large kefir grains stuck to them. Store extra cream in the second quart jar where you will next strain your kefir.
With a wire mesh strainer or a silicone sink strainer, strain the kefir into a clean glass container for storage. The grains are rubbery, yellowish and translucent, and won't go through the strainer. Pick out any large clumps of cream again and separate from kefir grains.
Add the strained grains to the cup of fresh milk you reserved earlier to keep them happy and healthy between making kefir batches..
Store finished kefir and the grains jar in the refrigerator. Consume kefir within 1-2 weeks.