(please note that if you ordered some dry grains, they will need some more time to adapt and start fermenting)
- Put your new grains in a plastic/nylon strainer and rinse in cold water
- Pour 1 ½ dl milk in a jar (e.g. in a Kefirko jar) and add the grains
- Stir and cover (an airtight cover will give a different texture than one which allows air circulation)
- Allow to ferment in a dark place until the milk has thickened. If the milk starts separating to curd and whey, it means it has been fermenting too long or in a too high temperature. You could also do it in the fridge, but allow it then between 3-7 days
- Strain the kefir with a plastic strainer. Use a bottle or jar with an air-tight cover if you like your kefir to be a bit fizzy
- Now comes the second fermentation in the fridge, for 6-24 hours. To flavor it, add some fruit puree, dried fruits, spices, etc. The only limit is your imagination! (we would love to see your creations, tag us on Instagram or Facebook!)
- Rinse the milk kefir grains in cold water and put them in a clean vessel to restart the procedure! Enjoy!
Take a break from it: If you are not going to drink kefir for a while, put the grains in a small closed milk jar and store it in the fridge. When you are ready to use them again, just rinse them in fresh water and follow the procedure. They can survive a long time on this, but might need some batches to regain their entire strength once you need them again.