timeframe: 1–2 days
Kefir is an effervescent milk beverage that can be used as a starter for yogurt and cheese.
- 1 tablespoon kefir grains (SCOBY)
- 1 quart whole milk
- mason jars
- silicone spatula
- optional: canning funnel
- Fill mason jar with milk and kefir grains, leaving 1-2 inches of room at the top of the jar.
- Cover with a lid. For a more carbonated drink, use a tight-fitting lid.
- Leave at room temperature for 1-2 days. Agitate jar periodically to expose grains to milk.
- Strain the finished kefir into a clean jar, using a silicone spatula to help separate the grains from the thickened milk.
- Return the kefir grains to the empty jar. Feed with fresh milk.
- Repeat steps from beginning to produce another batch of kefir. Or store the fed grains
in the refrigerator for up to a month before reviving them.
Refrigerated grains will eventually perish in the highly acidic environment they create in their milk.
- Enjoy your kefir as a refreshing probiotic beverage, or use in alternate recipes including crème fraîche, yogurt, or kefir products.