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So Cultured: 101 ~ How To Make Kefir

So Cultured: 101 ~ How To Make Kefir

    1. CLEAN YOUR TOOLS
      1. Thoroughly clean your glass jars and strainer with hot water and a mild dish soap (I prefer Dawn).
      2. Optional: Carefully pour boiling water over your tools to sterilize them.
    2. WASH YOUR HANDS
      • Wash your hands with a soap and water. Avoid using antibacterial soap, as it will kill grains. Make sure to rinse all soap residue off as it may harm your kefir grains.
    3. ADD MILK
      • Ready one cup of fresh organic milk in the glass jar for every teaspoon of kefir grains
    4. ADD KEFIR GRAINS
      • Use clean hands to gently drop your kefir grains to the milk. Swirl them around a bit.
    5. LID YOUR JAR
      • Place a plastic lid loosely on top. I detest fruit flies so could never rely on just a cloth cover.
    6. FERMENTATION TIME
      • Let this mixture sit out on your counter (away from direct sunlight)  or inside of a cabinet for 8-12 hours depending on the temperature of your home. The warmer your home, the quicker your kefir will ferment. Leave it out to ferment until desired sourness. Taste test to learn your preference.
    7. STRAIN KEFIR
      • Strain the finished kefir into a separate clean jar using a stainless steel or nylon mesh strainer.
      • Kefir should be a white or pale yellow hue, have a creamy drinking yogurt texture, smell pleasantly sour, and have a mild tartness.
      • Throw out the entire thing (grains and all) if your kefir changes color. Pink, Red, Orange, Green or Black kefir all point to contamination and the harmful bacteria could make you dangerously sick.  If this happens to you, take a look at your environment. There is harmful bacteria in your home or kitchen. Perhaps the containers, strainer, or your hands were not clean enough at some point.
    8. STRAINED GRAINS
      • Place the kefir grains back into the "dirty" jar and refill with fresh milk. Repeat fermentation.
      • You don't need to clean your "dirty" fermentation jar each time. The slimy stuff you see is actually protective film for your kefir grains. If it starts to be too much for you OCD, please feel free to clean it once per week. We recommend cleaning it once per month.
      • Never wash your kefir grains with anything but fresh milk. Water (even filtered) will weaken them.
      • Use a reminder or alarm so you don't forget about your kefir grains. The grains will die if you don't give them fresh milk regularly.
    9. FRIDGE TO STORE KEFIR
      • Lid the finished kefir and place in the refrigerator until consumed (use within 2-3 weeks).
    10. DOUBLE FERMENTATION (Optional) 
      • Some prefer to leave the finished kefir in a tightly lidded jar or bottle to double ferment for another 8-12 hours. Double fermentation will further reduce the lactose content and produce an effervescent kefir. Lid the double-fermented kefir and place in the refrigerator until consumed (use within 2-3 weeks).
    11. NEED A BREAK?
      • 1-2 Weeks: Place the grains in fresh milk in the refrigerator (For best results follow a 1:30 ratio)
      • 6 Months: Cover your grains with organic dry milk powder and freeze your grains for long term storage.
        • Warning: It may take a few weeks of "fermenting" for the grains to wake up again after a deep freeze. You would be throwing away the milk used to wake them up as they will not be strong enough to properly ferment the milk within 8-12 hours.)
Look at this Skin, Darling: Get Clear Skin with Kefir

Look at this Skin, Darling: Get Clear Skin with Kefir

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