Kefir (WFPBNOGF)
Prep Time
5 minutes/ Fermenting Time: 24 hours
Yields
8 servings
Ingredients
- Kefir grains (powder, fresh, or dehydrated)**
- 1 quart milk, left out at room temperature*
Directions
Using Kefir Grain Powder:
- Follow the instructions on packet to know how much starter culture to use. Add the starter to a quart jar or plastic milk container.
- Pour in room temperature or slightly warmed milk.
- Mix with a plastic or wooden spoon and then cover tightly with a jar cover.
- Set out at room temperature for 24 hours.
- Refrigerate and enjoy for up to 3-4 weeks.
Using Fresh or Dehydrated Kefir Grains:
- Reconstitute dehydrated grains by placing them in a 1/2 cup milk for 24 hours before using.
- Place 2-3 tablespoons of kefir grains in a glass quart jar.
- Add milk.
- Stir with a plastic or wooden spoon (not metal) and then cover loosely.
- Leave the jar at room temperature for 18-24 hours.
- When the kefir is ready, the kefir grains will float on the surface of the milk.
- Remove the surface grains with a plastic spoon or filter (not metal). If you are ready to make another batch, just add milk and repeat the process. If you want to wait to make more kefir, put your kefir grains into a small amount of milk and leave at room temperature.
- Refrigerate and enjoy for 3-4 weeks.
Notes
*Dairy or non-dairy milk (coconut, soy, or almond) can be used. Dairy products can be pasteurized, raw, skim, 2%, or whole. If extremely sensitive to dairy, kefir can be made from water. Use 1 quart of water, 1/3 cup of organic brown sugar, and 1 teaspoon of molasses along with 1/4 cup of kefir grains.
**You'll need a glass quart jar or thermos and a plastic or wooden spoon.
Credit
Integrative Nutrition, Inc.