(please note that if you ordered some dry grains, they will need some more time to adapt and start fermenting)
- Only for dehydrated grains: Place the dehydrated grains in 1 dl milk for at least 24 hours and keep it in a cupboard or similar, until the milk has thickened. This is the dehydration process.
- 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.
Good to know:
- Milk kefir grains have many different origins creating different strains or “families”. There are two popular ones, the Caucasian and the Tibetan. It is tricky to physically distinguish them, that’s why we have kept the country of origin of our grains as a way to recognize them.
- Milk kefir grains can grow to big cauliflower-like grains or look like cottage cheese. Milk kefir grains transform all the time, depending on the season, the temperature in your house or a change in the used milk. Small grains can grow or big grains can divide until each of them starts to grow again. These transformations can also impact the quality of the milk kefir. With time you’ll learn to adjust the fermentation time and the amount of grains needed. The milk kefir will never be the same in one household to another, as we all use different milks and have different atmospheres in our homes. It might also have difficulties to adjust to your home and will at the beginning produce a really disgusting and stinky kefir… Just give it some time to adapt to it’s new home. You can put the milk kefir grains in a jar with 2dl milk for some days and give it a second chance. Don’t throw the grains out, your new friends might even need a 4th or 5th chance…