Making Kefir Part 2 - (Mobile)


The Kefir Milk should be ready in about 24 hours. The first time the milk may seem a bit milky and not as thick, but don’t worry! Its because they’re still adjusting to their new environment.

What you should see:

  1. Slightly tilt the jar and observe the texture of the milk. You should observe a gel-like texture and you should NOT see a watery milk texture.
    *Refer to the picture to the right*
  2. If you see a separation of the whey (pockets of clear liquid) that means the kefir milk is beginning to over-ferment. Don’t worry!
  3. The grains should be floating on the top creating a cottage-cheese like layer.

If your kefir milk is ready please proceed to Step 5.




Occasionally your first batch will have an odour as the kefir grains may be a bit weak as it is still adjusting from transit and acclimates to a new environment and milk source. 

Although generally safe, you may want to discard this batch. It may take a few batches for the grains to acclimatize to your home and milk source. At this point, it will be more balanced and tasty for you to consume! If your kefir milk is ready to go please continue on to the next page.

 What if my Kefir Milk appears liquid? What is my Kefir Milk appears over-done?

1) Reduce the amount of milk - Pour 1/2 cup of milk until it ferments that amount.

2) After fermenting the kefir for 24hrs, re-strain the kefir but this time do not rinse with filtered or distilled water

3) Redo step 2 but this time add a bit more milk than you did previously

1) Hand mix the mason jar to homogenize the kefir milk

2) If your first batch is over-done, simply add 1/2 cup more milk for the next batch