Making Kefir Part 1 - (Mobile)
Step 1: Filtering the Grain
Once you receive your grains, remove the small container from the plastic bag and open the container.
*Be careful when opening the lid as the plastic container is under pressure from the kefir grains*
Strain the grains with your nylon filter and discard the leftover milk. While they are still in the strainer, lightly pour some filtered or distilled water (NO TAP WATER) over the grains.
Step 2: Pouring Milk
Put all of the grains in a 1L glass mason jar. On your first batch, then add 1/2 cup to 1 cup of fresh milk of your choice - no need to stir or shake the jar.
Step 3: Fermentation Time
Cover the top of your jar with a coffee filter (eg. you could also use paper towel or a cheese cloth) and wrap an elastic band around it. Make sure whatever cloth you use, it allows the kefir grains to breathe. Please refer to the picture for different ways of covering the jar.
*Note: Putting a lid on top will cause the jar to explode due to the natural carbonation process. A loose lid is okay, but causes moisture inside the jar.*
Place the jar in a dark environment (eg. inside a cupboard) with:
- No light (avoid direct sunlight)
- Room temperature - 21 to 25 Degree Celsius - (do not place it near a window, heater or stove)
Let the kefir sit for 24 hours. It is not necessary to shake or stir the kefir grains while fermenting unless you feel after observing the first batch that they are fermenting slowly.
*Note: Kefir grains that are stirred ferment faster because it redistributes the nutrients thus creating a larger surface area for the kefir grains*