Milk Kefir

Milk Kefir Guide

1. Place grains in fine sieve. Rinse with cold water, then rinse with a little milk.
2. Place grains in any glass/ceramic container, add milk & cover loosely.
Note that bacteria will react with plastic and metal containers. Only use plastic/metal for temporary storage/straining.
3. Store out of sunlight no higher than 40C. I have mine near to the cooker (20-40C).
4. Stir when 90% of it turns lumpy (24 hrs), stir again when lumpy. It will be finished after 48 hrs. You now have kefir & kefir grains in the mix.
5. Strain out the grains using a fine sieve. Shake sieve left and right and collect the kefir below. Remove grains and use for new batch.
6. Taste. Note that it is sour tasting.
7. Mix kefir with raw eggs and drink! Eggs neutralise sourness.
8. Refrigerate in a sealed jar for 2 weeks or more.

Separate Kefir Into Curds & Whey

(this step is not necessary but it gives you more options)

1. Place sieve/strainer across top of large glass container/ metal pot with glass bowl inside.
2. Line your sieve/strainer with muslin or cheesecloth, add kefir and cover for 12 hrs or more.
3. The kefir will seperate into curds (above muslin) and whey (below in bowl/pot).
4. The curds can be mixed with other yogurts/soups/fruits and taste gorgeous. Remember overheating kefir will kill the beneficial bacteria.
5. The whey can be mixed with any fruit/vegetable juice. Mixed 1:1 with fresh apple & carrot juice is ideal. 
6. Whey can also be used to soak organ meats prior to cooking. It helps to remove the pungent flavours on the outside.
7. Whey can be used as a starter culture to ferment vegetables etc.


Notes On Milk Kefir

BOTH CURDS AND WHEY CONTAIN THE BENEFICIAL BACTERIA, HELPING TO HEAL GUT. THOUGH THE KEFIR GRAINS ARE LUMPY, THEY ARE SAFE TO EAT. FOR BEST RESULTS USE ORGANIC MILK FROM GRASS FED COWS OF AN ANCIENT UNSPOILT BREED SUCH AS IRISH MOILED/JERSEY/ DEXTER/KERRY BLUE/GUERNSEY. THERE ARE OTHERS. OTHER TYPES OF MILK CAN ALSO BE USED. GOATS, SHEEP ETC. ORGANIC UNPASTEURISED MILK ALSO CONTAINS THE NATURAL BACTERIA OF THE MILK ALSO KNOWN AS THE MILK'S IMMUNE SYSTEM.