Kefir Milk Guide - Step 2: Fermentation!
Kefir can be produced from whole, semi-skimmed or skimmed pasteurized cow, goat, or sheep milk; however, kefir from cows' milk is the most common. Please stick with the specific animal milk for your kefir grain.
Types of Milk To Use
First, put your fresh kefir grains in a clean 1L glass mason jar.
Your First Batch: On your 1st batch, add 1/2 cup to 1 cup of fresh milk. Use milk that has the highest fat percentage. If raw milk is inaccessible, you can use whole-milk or 3.8% milk. As a quick reminder, make sure the milk isn't ultra-pasteurized or "lactose-free".
Reoccurring batches: As your kefir grains grow, you will start to realize that your kefir milk will ferment faster and become sourer. The ratio between kefir grain and milk is said to be 1 parts grain to 10 parts milk by volume [1:10]. If you do not want to keep making kefir please refer to excess & storage of kefir grains.
Cover the top of your jar with a coffee filter (eg. you could also use a 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)
Note: Kefir grains that are stirred ferment faster because it redistributes the nutrients thus creating a larger surface area for the kefir grains.