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 HINTS:

  • 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