How to Make Kefir with Milk

Initial Batch:

Use a glass container. Mix the entire contents of one foil package of kefir culture starter with one quart of room temperature milk. Shake, stir or whisk to combine the ingredients.

Cover and let sit at room temperature 18-24 hours. You’ll know the milk is cultured if the milk has thickened and has a sour fragrance. The finished consistency is pourable, but not too thick. Once the kefir is thickened, shake or stir and store it in the refrigerator. Chilling the kefir will slow down the fermentation of the healthy bacteria and beneficial yeast.

Subsequent Batches:

To get the best results, we suggest transferring kefir to start your next batch before chilling the initial batch:

· For 1 quart of organic milk, use 2 T. of kefir from the previous batch

· For ½ gallon of organic milk, use 2/3 c. of kefir from the previous batch

· For 1 gallon of organic milk, use 1 c. of kefir from the previous batch

When transferring kefir into new milk, be sure not to add more than the recommended amount. Too much kefir can result in a more sour taste.

Adding Additional Ingredients:

Enjoy kefir plain or you can make interesting varieties by adding the following:

· Natural sweeteners, such as raw honey, evaporated cane juice crystals, maple syrup, etc.

· Fresh fruit such as, raspberries, blueberries, strawberries, bananas, peaches, mangoes, etc.

· Flavored stevia, such as chocolate, vanilla crème, lemon, chocolate/raspberry

· Natural flavorings such as, lemon, vanilla, maple, almond, etc.

· Spices such as nutmeg and cinnamon.

You can add ingredients in two ways:

• Shake by hand - it will preserve the “chunks” of kefir for those who like that texture.
• Use a blender - it will make a smooth kefir that is lighter and fluffier. If you are adding fresh fruit and want a chunkier texture, pour a small amount of the kefir into the blender, add the fruit, blend, and return the blended mixture to a jar with the remaining kefir. Shake until thoroughly mixed.