How To Make Milk Kefir

WHAT YOU'LL NEED:
 2 glass quart-sized wide-mouth jars
 plastic storage caps or coffee filter with rubber band
 fine mesh plastic strainer (3")
 rubber spatula or wooden spoon to help with straining
INGREDIENTS:
 3 cups Organic Milk (NOT ultra pasteurized)
 1 tbsp Milk Kefir grains

INSTRUCTIONS:
1

Place Kefir grains in a quart-sized wide-mouth mason jar

How to Make Kefir with Dr. Carolyn Griffin

2

Pour organic whole milk into the jar leaving about 2 inches of headroom

How to Make Kefir with Dr. Carolyn Griffin

3

Place plastic lid or coffee filter with rubber band over the jar

4

Place the jar in the corner of your kitchen countertop or in a cupboard. Let it sit out of direct sunlight for approximately 18 to 24 hours at room temperature 70-80⁰F (or until the milk has thickened).

How to Make Kefir with Dr. Carolyn Griffin

5

Remove the kefir grains once it has reached the consistency you prefer. (For a thicker consistency, let it ferment longer).

How to Make Kefir with Dr. Carolyn Griffin

6

To remove the grains, place the strainer over another quart-sized mason jar

How to Make Kefir with Dr. Carolyn Griffin

7

Pour the finished Kefir through the strainer to separate/capture the grains

How to Make Kefir with Dr. Carolyn Griffin

8

Place the Kefir Grains into another clean quart-sized mason jar

How to Make Kefir with Dr. Carolyn Griffin

9

Add fresh milk, and repeat the process for another batch.

How to Make Kefir with Dr. Carolyn Griffin | My Culture LIfe | Santa Clarita

 

Helpful Tips:

Any type of milk is fine. Just make sure it is NOT Ultra-pasteurized!

If you choose a milk other than cow’s milk (like coconut milk), just make sure to ‘feed’ your grains in cow’s milk every few batches. It needs the lactose to survive.

Since a kitchen countertop can be cold (especially during winter months, place the Mason jar on a coaster). This will help make sure it cultures quicker.

You will know it’s done when you start to see separation at the bottom of the jar.

I like using wide-mouth mason jars so I can use an electric hand mixer right in the jar instead of having to make more dishes using a blender for the flavoring.

 

How to Flavor Your Kefir

Why second ferment? Flavoring helps it to be less tart. Plus it will make it “fizzier”.

DISCOVER KEFIR RECIPES

 

Ingredients

WHAT YOU'LL NEED:
 2 glass quart-sized wide-mouth jars
 plastic storage caps or coffee filter with rubber band
 fine mesh plastic strainer (3")
 rubber spatula or wooden spoon to help with straining
INGREDIENTS:
 3 cups Organic Milk (NOT ultra pasteurized)
 1 tbsp Milk Kefir grains

Directions

INSTRUCTIONS:
1

Place Kefir grains in a quart-sized wide-mouth mason jar

How to Make Kefir with Dr. Carolyn Griffin

2

Pour organic whole milk into the jar leaving about 2 inches of headroom

How to Make Kefir with Dr. Carolyn Griffin

3

Place plastic lid or coffee filter with rubber band over the jar

4

Place the jar in the corner of your kitchen countertop or in a cupboard. Let it sit out of direct sunlight for approximately 18 to 24 hours at room temperature 70-80⁰F (or until the milk has thickened).

How to Make Kefir with Dr. Carolyn Griffin

5

Remove the kefir grains once it has reached the consistency you prefer. (For a thicker consistency, let it ferment longer).

How to Make Kefir with Dr. Carolyn Griffin

6

To remove the grains, place the strainer over another quart-sized mason jar

How to Make Kefir with Dr. Carolyn Griffin

7

Pour the finished Kefir through the strainer to separate/capture the grains

How to Make Kefir with Dr. Carolyn Griffin

8

Place the Kefir Grains into another clean quart-sized mason jar

How to Make Kefir with Dr. Carolyn Griffin

9

Add fresh milk, and repeat the process for another batch.

How to Make Kefir with Dr. Carolyn Griffin | My Culture LIfe | Santa Clarita

How To Make Milk Kefir