Milk Kefir Fermenting Guide

Milk Kefir Fermenting Introduction

Fermenting with milk kefir grains is a great way to make a creamy, tangy, probiotic-rich drink that is both delicious and nutritious. Milk kefir grains are small, cauliflower-like clusters of bacteria and yeast that ferment milk to create a tangy, slightly carbonated beverage. If you're interested in trying your hand at fermenting with milk kefir grains, here are some simple steps to get started:

Method

1. Gather your equipment: You will need a few basic items to get started, including a glass jar or container, a plastic or wooden spoon, a fine-mesh strainer, and a cloth or coffee filter to cover the jar.

2. Prepare your milk: Use fresh, whole milk to ferment with kefir grains. The fresher the milk, the better the taste and texture of your kefir will be. For every cup of milk, use 5g of milk kefir grains.

3. Add your milk kefir grains: Pour the milk into your glass jar and add your milk kefir grains. The ratio of grains to milk should be approximately 5g of grains per one cup of milk.

4. Ferment your milk kefir: Cover the jar with a cloth or coffee filter and secure it with a rubber band. Place the jar in a warm, dark place for 24-48 hours to allow the fermentation process to occur. The longer you ferment, the tangier and thicker your kefir will become. However keep in mind if you ferment too long you will over ferment the milk and it will split.  N.B In cooler weather it is a good idea to provide some supplemental heat especially for the first few ferments.

5. Strain and bottle your milk kefir: After 24-48 hours, use a fine-mesh strainer to strain the liquid from the grains into a clean glass jar or bottle. You can add flavorings at this point if desired, such as fruit, honey, or spices. If desired secure the lid on your jar or bottle and leave it at room temperature for an additional 24 hours to allow for a secondary fermentation, which will create carbonation.

6. Refrigerate and enjoy: Transfer it to the refrigerator to slow down the fermentation process. Your milk kefir is now ready to drink! Enjoy it plain or use it in recipes that call for buttermilk or yogurt.

Tips

• Grains may take up to a week to start producing normally, keep changing milk every 48hrs.  This gives the grains time to adjust from shipping and to the new milk supply.
• Avoid using ultra-pasteurized milk as it can inhibit the growth of kefir grains.
• Make sure to use a non-metallic strainer and utensils when working with your milk kefir grains.
• If you're taking a break from fermenting, you can store your kefir grains in fresh milk in the refrigerator for a couple of weeks.
• Experiment with different types of milk to find your favourite taste and texture. Cow's milk, goat's milk, and nut milk are all great options.

• Be patient and give your kefir grains time to ferment. The longer you ferment, the tangier and thicker your kefir will become.

In conclusion, fermenting with milk kefir grains is a fun and easy way to make a delicious and nutritious drink at home. With a few simple steps and a little patience, you can create a creamy, tangy beverage that is packed with beneficial probiotics.

Happy fermenting!