Thank you for your purchase and welcome to the kefir family!
You are now part of a world-wide community that has
sustained this delicious health-promoting drink for over
2,000 years.
Most fermentations, including kefir, do not do particularly
well with metal utensils or metal containers which may harm
or kill them.
It is recommended to stick with glass, wood and plastic
when handling and fermenting. Stainless steel is considered
safe for short term contact such as straining or stirring.
View the printable version of this guide (without images)
You are now part of a world-wide community that has
sustained this delicious health-promoting drink for over
2,000 years.
Most fermentations, including kefir, do not do particularly
well with metal utensils or metal containers which may harm
or kill them.
It is recommended to stick with glass, wood and plastic
when handling and fermenting. Stainless steel is considered
safe for short term contact such as straining or stirring.
View the printable version of this guide (without images)
Ingredients needed:
- Fresh milk. Make sure the milk isn't ultra-pastuerized or 'lactose-free'. Raw milk is best, but if you don't
have access to raw, whole milk works well. Skim or low fat milk will work, but the grains prefer the full
range of nutrition found in whole milk. Hold off on experimenting with other milks such as soy or coconut
until the grains have balanced in their new home.
1. The first step is to strain the grains and discard the milk
in the bag (if any). While they are still in the strainer, lightly
pour some fresh milk over them to give them a quick rinse.
You can also use spring water (not tap) for this as well. Don't
worry about making them pristine, a quick gentle rinse is
sufficient.
NOTE: Chlorine can damage the kefir grains, milk or spring
water is best for rinsing (it is generally not recommended to
use Brita or other filtered water either). Also be sure never
to use hot water.
in the bag (if any). While they are still in the strainer, lightly
pour some fresh milk over them to give them a quick rinse.
You can also use spring water (not tap) for this as well. Don't
worry about making them pristine, a quick gentle rinse is
sufficient.
NOTE: Chlorine can damage the kefir grains, milk or spring
water is best for rinsing (it is generally not recommended to
use Brita or other filtered water either). Also be sure never
to use hot water.
2. Put the grains in a clean jar that’s big enough to hold at least 1 cup
of milk to start out with (approx. amount for 1 tablespoon of grains). It
doesn’t really matter whether it’s a skinny or a wide jar, but we have
found that the kefir grains do a little bit better in a wide jar simply
because they can breathe better.
of milk to start out with (approx. amount for 1 tablespoon of grains). It
doesn’t really matter whether it’s a skinny or a wide jar, but we have
found that the kefir grains do a little bit better in a wide jar simply
because they can breathe better.
Milk Kefir Step-by-Step Guide
3. On your first batch, add 1 cup of fresh milk of your choice. No
need to stir or shake. Make sure the milk isn't ultra-pastuerized
or 'lactose-free'. Raw milk is best, but if you don't have access to
raw, whole milk works well. Skim or low fat milk will work, but the
grains prefer the full range of nutrition found in whole milk. Hold
off on experimenting with other milks such as soy or coconut until
the grains have balanced in their new home.
NOTE: They may require much more than 1 cup of milk, especially
in warmer weather. If you're in a warm environment, we
recommend starting with at least 1 cup and possibly more each
batch if necessary. Refer to step 6 to know when its ready and
how much milk to use. Keep in mind that the 1st batch tends to be
a bit sluggish and subsequent batches usually require more milk.
need to stir or shake. Make sure the milk isn't ultra-pastuerized
or 'lactose-free'. Raw milk is best, but if you don't have access to
raw, whole milk works well. Skim or low fat milk will work, but the
grains prefer the full range of nutrition found in whole milk. Hold
off on experimenting with other milks such as soy or coconut until
the grains have balanced in their new home.
NOTE: They may require much more than 1 cup of milk, especially
in warmer weather. If you're in a warm environment, we
recommend starting with at least 1 cup and possibly more each
batch if necessary. Refer to step 6 to know when its ready and
how much milk to use. Keep in mind that the 1st batch tends to be
a bit sluggish and subsequent batches usually require more milk.
4. Cover the top of the jar with a cloth, paper towel or
parchment paper held by elastic. This is so your kefir
grains can breathe while at the same time protecting it
from contamination. Note: Putting a tight lid could cause
the jar to explode due to the natural carbonation
process taking place.
parchment paper held by elastic. This is so your kefir
grains can breathe while at the same time protecting it
from contamination. Note: Putting a tight lid could cause
the jar to explode due to the natural carbonation
process taking place.
5. Time to let them rest and do their thing! Find a place
for your grains out of direct sunlight. A cupboard is just
fine. You can shake/stir them once or twice in a 24 hour
period. Kefir grains actually like to be disturbed and it’s
good for them (redistributes nutrients). Don’t worry if
you forget – although helpful, its not completely
necessary.
for your grains out of direct sunlight. A cupboard is just
fine. You can shake/stir them once or twice in a 24 hour
period. Kefir grains actually like to be disturbed and it’s
good for them (redistributes nutrients). Don’t worry if
you forget – although helpful, its not completely
necessary.
6. The milk should be ready in about 24 hours. You can
tell when it’s ready if when you slightly tilt the jar you
see it is more like gel (no longer watery milk), and also
if you see any separation of the whey (pockets of clear
liquid).
It should smell yeasty like bread, and a little sharp or
sour like yogurt. How long you ferment is truly a
matter of personal preference. It gets more acidic
and tart the longer you let it ferment. Keep in mind it
can stress the grains when over-fermented continually.
Temperature will also greatly affect the speed of
fermentation (it can take half as much time during the
summer). Experiment and see what tastes right (and
digests right) for you. There is no right or wrong to
this, it is simply a matter of preference!
tell when it’s ready if when you slightly tilt the jar you
see it is more like gel (no longer watery milk), and also
if you see any separation of the whey (pockets of clear
liquid).
It should smell yeasty like bread, and a little sharp or
sour like yogurt. How long you ferment is truly a
matter of personal preference. It gets more acidic
and tart the longer you let it ferment. Keep in mind it
can stress the grains when over-fermented continually.
Temperature will also greatly affect the speed of
fermentation (it can take half as much time during the
summer). Experiment and see what tastes right (and
digests right) for you. There is no right or wrong to
this, it is simply a matter of preference!
NOTE: Occasionally, a first batch will have an “off “odor. Although generally safe, you may want to discard this
batch. It may take a few batches for the grains to acclimatize to your home and milk source.
batch. It may take a few batches for the grains to acclimatize to your home and milk source.
7. When the kefir is ready, you need to separate the kefir
from the kefir grains. Set a plastic or stainless steel
strainer over a jar or bowl and pour everything in.
NOTE: Metal can harm the kefir grains. Stainless steel is
considered safe though for brief contact.
It's normal to see the grains in a sort of 'mass' near the top,
just as pictured to the left - they tend to float along with
the cream towards the end of the ferment. Also keep in mind
any curd that turns to liquid when pressed is just a milk curd,
not a kefir grain - the grains themselves are very solid
rubbery masses that will not pass through a fine strainer
(unless very forcefully mashed for quite some time).
from the kefir grains. Set a plastic or stainless steel
strainer over a jar or bowl and pour everything in.
NOTE: Metal can harm the kefir grains. Stainless steel is
considered safe though for brief contact.
It's normal to see the grains in a sort of 'mass' near the top,
just as pictured to the left - they tend to float along with
the cream towards the end of the ferment. Also keep in mind
any curd that turns to liquid when pressed is just a milk curd,
not a kefir grain - the grains themselves are very solid
rubbery masses that will not pass through a fine strainer
(unless very forcefully mashed for quite some time).
Some people will discard the
clear whey that can sometimes
pour through the strainer first
(pictured to the right) so they
can have a thicker, milder
kefir, however it contains many
nutritious minerals and
proteins from the milk, and is
best left in if you want the full
nutritional benefits.
clear whey that can sometimes
pour through the strainer first
(pictured to the right) so they
can have a thicker, milder
kefir, however it contains many
nutritious minerals and
proteins from the milk, and is
best left in if you want the full
nutritional benefits.
You can use a wooden or
plastic spoon to gently
help the liquid move
through. Although it might
seem very thick to strain,
gently stirring the kefir
and grains around in the
strainer will get the job
done surprisingly fast.
plastic spoon to gently
help the liquid move
through. Although it might
seem very thick to strain,
gently stirring the kefir
and grains around in the
strainer will get the job
done surprisingly fast.
9. Once strained, stir the kefir to smooth out
any chunks. You can drink the finished kefir
right away or you can put it in a jar (as pictured
to the left) in the fridge to cool, round out the
flavor and thicken a bit more. B-vitamins also
increase slightly when stored for 6-12 hours
before consuming. If you want your kefir fizzy
and carbonated, put a tight lid on the finished
product for a day or two, burping it once a day
(opening and closing the lid - to prevent
explosion).
any chunks. You can drink the finished kefir
right away or you can put it in a jar (as pictured
to the left) in the fridge to cool, round out the
flavor and thicken a bit more. B-vitamins also
increase slightly when stored for 6-12 hours
before consuming. If you want your kefir fizzy
and carbonated, put a tight lid on the finished
product for a day or two, burping it once a day
(opening and closing the lid - to prevent
explosion).
8. Put the grains back into the jar. It's not
necessary to rinse the grains; they are
usually better off without a rinse. You can
re-use the same jar or start with a clean one.
Make sure to wipe all soap residue out (to
avoid harming the grains with any harsh
chemicals or antibacterials).
necessary to rinse the grains; they are
usually better off without a rinse. You can
re-use the same jar or start with a clean one.
Make sure to wipe all soap residue out (to
avoid harming the grains with any harsh
chemicals or antibacterials).
10. Now repeat! Pour in the fresh milk to start the process all over
again. That’s it! Congratulations on your first home-made kefir! It
really is a fool-proof process and the grains are quite resilient, so
don’t worry too much, people have been doing this for thousands of
years! Have fun, experiment and enjoy!
again. That’s it! Congratulations on your first home-made kefir! It
really is a fool-proof process and the grains are quite resilient, so
don’t worry too much, people have been doing this for thousands of
years! Have fun, experiment and enjoy!
Extra Grains and Storage
If you need any further help beyond this guide, feel free to email us at any time
at yemoos@yahoo.com.
at yemoos@yahoo.com.
Important Note Before Drinking Kefir:
Kefir contains very large amounts of good bacteria and yeast as well as
being acidic (from the high amounts of healthful lactic acid)- for a few
people's bodies it can be a little bit of a shock. Everybody reacts to it
differently, so we always recommend starting out slow to see how your
body takes to it. The majority of people do not have any adverse
reaction, but if you do, usually it's just a matter of starting out slow and
slowing increasing over time. Start with a tablespoon and go from there.
Sometimes drinking in the morning is best as many report that they do
much better with Kefir in the morning.
NOTE: When people say they are drinking kefir, they are referring to
the liquid created. However, it is fine to eat small amounts of the grains
themselves, too, which are of course an excellent source of probiotics.
Kefir contains very large amounts of good bacteria and yeast as well as
being acidic (from the high amounts of healthful lactic acid)- for a few
people's bodies it can be a little bit of a shock. Everybody reacts to it
differently, so we always recommend starting out slow to see how your
body takes to it. The majority of people do not have any adverse
reaction, but if you do, usually it's just a matter of starting out slow and
slowing increasing over time. Start with a tablespoon and go from there.
Sometimes drinking in the morning is best as many report that they do
much better with Kefir in the morning.
NOTE: When people say they are drinking kefir, they are referring to
the liquid created. However, it is fine to eat small amounts of the grains
themselves, too, which are of course an excellent source of probiotics.
Utensils needed:
- Pint or larger jar
- Wood or plastic spoon
- Plastic/nylon or stainless steel strainer
- Another pint-size or larger container to
store the finished kefir in - For these items and other personally
recommended products, view our Milk Kefir
Recommendations page.
*When your package arrives, we recommend putting it
directly in your fridge temporarily, until you're ready to
feed the grains (preferably the same day, or within 24 hours).
directly in your fridge temporarily, until you're ready to
feed the grains (preferably the same day, or within 24 hours).
STEPS:
Copyright © 2010 Yemoos Nourishing Cultures. All rights reserved.
After your first few batches:
As you continue to make kefir, your grains will grow. At that point, you can either add more milk if you want more kefir, eat them or store
them (it’s always a good idea to have some back-up grains on hand!).
Eating the grains is another way to get a mega dose of probiotics. Start with a very small amount of balanced, healthy grains and see
how your body responds. They taste very pleasant like a sour gummy candy. We love eating them ourselves (as do our dogs!). You can
also blend them in with your kefir or kefir smoothies (throw in some bananas and strawberries for fun!). Everyone is different and
some people may be sensitive or not quite use to the sheer number of good bacteria and yeast contained in the grains.
How to store your extra grains:
Freezing - best for medium to long term storage
To freeze, rinse your grains if you wish with water (no chlorine, no heat) and then gently pat them dry with a clean cloth or paper towel.
You can take them directly out of a finished batch of kefir and just pat them dry of kefir (they will be more sticky, but rinsing is not
absolutely necessary).They will still be damp, now take them and roll them in a bowl of dried milk powder until well coated. Then fill a
freezer bag or jar with a generous amount of milk powder and bury them in it (to protect them from air, moisture and freezer burn). You
can also try freezing them directly in a milk-filled jar, but it is more damaging, since the water in milk expands as it freezes. If you want
to freeze multiple batches of kefir grains in milk, simply place a few grains in each cube of an ice cube tray, fill with milk and let freeze
on a flat surface. Then pop them out into a freezer bag within a day or two and store for about 3 months. Dom, a kefir-guru
recommends grains spend no longer than six months in the freezer. However, some have had success reconstituting frozen grains
after more than 2 years (though we can't say what the quality or health of the grains were at this point!).
If you have a self-defrosting freezer, you can try freeze-drying your grains at home. Try to start with small grains of uniform size (use
scissors to make large grains smaller if necessary). Place your grains on a porous, non-metal surface, such as some nylon
suspended above a cookie sheet. Allow them to freeze openly in your freezer for about 3-5 days. This will only work in a self-defrosting
freezer that is able to wick away moisture as they freeze, allowing them to dry. When they are dry, store them buried in milk powder in
the freezer (in a jar or bag) or in a vacuum-sealed bag.
Dehydrating - best for long term, convenient and/or transportable storage
1. Pat your kefir grains dry with a clean cloth or paper towel. You may rinse them ahead of time if you wish In chlorine-free water.
3. Lay out on a clean surface. A cloth or paper towel works well for non-fan drying, a plate, wax paper or any clean surface (non-metal)
works fine for forced air drying. Skip to step 6 if you have a fan or dehydrator.
4. If you don't have a fan, cover loosely with paper towel to protect them as they dry, this will take about 2-5 days, depending on room
temperature and humidity.
5. Check them as they are drying, flipping them around half-way to expose the damp parts near the bottom.
6. If you have a fan, lay them out as mentioned in step 1 and angle a low or medium force of air towards them (just be careful not to
blow them away!). If you have a dehydrator that can do 75°F or less, than this is an acceptable method as well. They will dry in about 12-
48 hours, depending on room temperature and humidity.
7. You can stop the drying when they appear almost dry but are still barely squishy if you are storing them for a short period of time
(such as a week or two). They are slightly more active and fresh in this state. Otherwise proceed to step 8.
8. When the grains are completely dry (hard, small, yellowish) put them into a plastic bag or jar with cotton balls (to absorb excess
moisture) and store them at room temperature or in the refrigerator. You can also store them in a paper envelope, inside a jar OR
coated in milk powder in a bag or jar. Dehydrated grains can successfully be reconstituted after a year or more.
Refrigerating - best for temporary storage
If you need to store them temporarily, you can always put them in a little fresh milk in the fridge. The colder temperature will slow down
the fermentation process for at least several days. This is the best method of storage if you're planning to take a break of about a
month or less. It may take a batch or two to fully reactive them. If you're taking a longer break, dehydrating is recommended.
As you continue to make kefir, your grains will grow. At that point, you can either add more milk if you want more kefir, eat them or store
them (it’s always a good idea to have some back-up grains on hand!).
Eating the grains is another way to get a mega dose of probiotics. Start with a very small amount of balanced, healthy grains and see
how your body responds. They taste very pleasant like a sour gummy candy. We love eating them ourselves (as do our dogs!). You can
also blend them in with your kefir or kefir smoothies (throw in some bananas and strawberries for fun!). Everyone is different and
some people may be sensitive or not quite use to the sheer number of good bacteria and yeast contained in the grains.
How to store your extra grains:
Freezing - best for medium to long term storage
To freeze, rinse your grains if you wish with water (no chlorine, no heat) and then gently pat them dry with a clean cloth or paper towel.
You can take them directly out of a finished batch of kefir and just pat them dry of kefir (they will be more sticky, but rinsing is not
absolutely necessary).They will still be damp, now take them and roll them in a bowl of dried milk powder until well coated. Then fill a
freezer bag or jar with a generous amount of milk powder and bury them in it (to protect them from air, moisture and freezer burn). You
can also try freezing them directly in a milk-filled jar, but it is more damaging, since the water in milk expands as it freezes. If you want
to freeze multiple batches of kefir grains in milk, simply place a few grains in each cube of an ice cube tray, fill with milk and let freeze
on a flat surface. Then pop them out into a freezer bag within a day or two and store for about 3 months. Dom, a kefir-guru
recommends grains spend no longer than six months in the freezer. However, some have had success reconstituting frozen grains
after more than 2 years (though we can't say what the quality or health of the grains were at this point!).
If you have a self-defrosting freezer, you can try freeze-drying your grains at home. Try to start with small grains of uniform size (use
scissors to make large grains smaller if necessary). Place your grains on a porous, non-metal surface, such as some nylon
suspended above a cookie sheet. Allow them to freeze openly in your freezer for about 3-5 days. This will only work in a self-defrosting
freezer that is able to wick away moisture as they freeze, allowing them to dry. When they are dry, store them buried in milk powder in
the freezer (in a jar or bag) or in a vacuum-sealed bag.
Dehydrating - best for long term, convenient and/or transportable storage
1. Pat your kefir grains dry with a clean cloth or paper towel. You may rinse them ahead of time if you wish In chlorine-free water.
3. Lay out on a clean surface. A cloth or paper towel works well for non-fan drying, a plate, wax paper or any clean surface (non-metal)
works fine for forced air drying. Skip to step 6 if you have a fan or dehydrator.
4. If you don't have a fan, cover loosely with paper towel to protect them as they dry, this will take about 2-5 days, depending on room
temperature and humidity.
5. Check them as they are drying, flipping them around half-way to expose the damp parts near the bottom.
6. If you have a fan, lay them out as mentioned in step 1 and angle a low or medium force of air towards them (just be careful not to
blow them away!). If you have a dehydrator that can do 75°F or less, than this is an acceptable method as well. They will dry in about 12-
48 hours, depending on room temperature and humidity.
7. You can stop the drying when they appear almost dry but are still barely squishy if you are storing them for a short period of time
(such as a week or two). They are slightly more active and fresh in this state. Otherwise proceed to step 8.
8. When the grains are completely dry (hard, small, yellowish) put them into a plastic bag or jar with cotton balls (to absorb excess
moisture) and store them at room temperature or in the refrigerator. You can also store them in a paper envelope, inside a jar OR
coated in milk powder in a bag or jar. Dehydrated grains can successfully be reconstituted after a year or more.
Refrigerating - best for temporary storage
If you need to store them temporarily, you can always put them in a little fresh milk in the fridge. The colder temperature will slow down
the fermentation process for at least several days. This is the best method of storage if you're planning to take a break of about a
month or less. It may take a batch or two to fully reactive them. If you're taking a longer break, dehydrating is recommended.
Visit our new recipe section for flavoring ideas and turning your kefir into tasty
smoothies, italian sodas, cream cheese and even using it as a leavener in bread
and pizza!
Recipes