Making Kefir Part 3 - (Mobile)


STEP 5A: Place a lid onto the mason jar and stir the jar by hand. This will fully mix the kefir grain and kefir milk together. After hand stirring the mason jar, open the lid to release the gas produced by the kefir grains.



STEP 5B: Set a plastic or nylon strainer over a plastic jug. Carefully pour the kefir milk into the strainer. 
Q. My milk kefir seems to have separated into curds and whey; it looks chunky. Why did this happen?
Kefir will separate if it over-cultures. This usually occurs when the ratio of milk to grains is not in balance. To prevent this from happening, you can: (1) Increase the amount of milk. (2) Reduce the amount of kefir grains. (3) Reduce the amount of fermentation time. (4) Reduce the temperature at which the kefir grains are cultured


STEP 5C: Grab a plastic or wooden spoon and carefully stir the kefir grain around the strainer. This will filter out the remaining kefir milk. 
If the kefir milk is extremely thick and having trouble filtering through the strainer, continue to stir the grain until everything goes through.
Do not rinse the kefir grains with water; they are usually much better off without a rinse. However, after 3 to 4 batches you can rinse them with distilled or filtered water.
Remember to NEVER use TAP WATER

STEP 5D: Put the grains back into the jar. You can re-use the same jar or start with a new mason jar (make sure to wipe all soap residue out).
Put aside the grain for now and focus on the kefir milk for now.


Step 5E: Here are a few options that you can do after filtering your kefir milk:

(1) Drink the kefir milk right away

(2) Put a tight lid on the finished product and leave it in the fridge for a day or two. This will make your kefir: 

  • Thick & Sour

  • Carbonated

(3) Put a tight lid on the finished product and leave it outside the fridge for a day. This will make your kefir:

  • More thick and sour

  • More carbonated, a fizzy sensation