Danielle Aubert, Milk Kefir
- 2 c. milk (ultra-pasteurized or lactose-free will not work)
- 1 tbsp. Kefir grains
Kefir is something that is made more or less continually. This recipe is assuming you already have kefir going, and are not making it for the first time.
- Take yesterday’s kefir and strain out the grains. Use a rubber spatula to make sure you’re separating the kefir from the grains. Put the strained kefir in a jar (I use 32 oz Ball jars). Put a lid on the strained kefir and put it wherever you’ve been fermenting kefir (ideally a dark space, like in a cupboard, that isn’t too warm or too cold, and also more or less the same spot every day so the kefir gets used to it).
- Take the kefir grains, and put them in a jar. Add milk. Cover the jar but don’t screw the top on all the way, leave it loose so a bit of air can circulate. Put it next to the other jar in the cupboard.
- The next day, around the same time, take the strained kefir and put it in the fridge. Take the jar with the milk and grains combination, which is now kefir, and repeat steps 1 and 2.
Kefir is very healthy. It has a lot of probiotics. It can be added to smoothies or consumed on its own as a kind of sour snack. You can experiment with the timing, the quantity of grains and the quantity of milk. The grains need to be “fed” so you kind of have to keep this going by adding fresh milk every day. They will grow over time so you have to split them and discard the extra. The bigger the grains, the more milk they need. It’s possible to pause the process by putting milk and grains in the fridge.