Kefir
Never use metal utensils. Metal will kill the Kefir grains. Use only wood, plastic or glass
utensils and containers
Use only full fat milk
When not actively producing Kefir, e.g. when you are unable to attend it, put grains into
container of fresh milk and keep in the fridge. The Kefir production will slow to a
minimum. The longer it is to be unattended, the more milk you should use
Kefir production will proceed at room temperature. 2 tablespoon of Kefir grains should
produce about 1 pint of Kefir over the course of a day. Keep an eye on production during
this time
Production
Put all the grains into a container with 1 pint of full fat milk, cover loosely and leave at room
temperature.
The kefir grains will multiply, producing very small Kefir grains (making drinkable Kefir) which will
settle at the top along with the larger starter grains. The longer this is left, the larger these
grains will become, thus increasing the number of larger grains, giving you more grains to start
larger amounts of Kefir than 1 pint. After a couple of weeks you should have enough larger
grains to make between one and two litres per production cycle).
During production, agitate the grains using a plastic or wooden utensil to stir everything up and
disperse the smaller grains throughout the volume of milk.
Each time the grains settle the top layer should get thicker. The Kefir is ready to strain when top
layer grains and the lower milk layer are about the same volume (over time you will be able to
feel when it is ready to your liking).
If the Kefir is left too long between stirs, the milk solids will completely separate from the whey
leaving a top layer which seems almost dry, and a bottom layer of translucent thin liquid, slightly
greenish in colour. If not left too long after this, just give it a thorough stir then move onto the
straining process. If left far too long, it is better to more onto the cheese/whey making process.
Make the Kefir drink
When you are happy with the amount of kefir that has been produced, strain through a plastic
sieve into a plastic or glass container, stirring again so all the small grains go through the sieve,
and you are left with the larger grains in the sieve. You can now drink or refrigerate the Kefir for
later. Use the remaining larger grains to begin new batch of Kefir. Kefir can be drunk as is, or
mixed with honey. You can blend fruits into it but make sure that the fruit is blended on its own
first if using metal blender, then mix together with wooden or plastic utensils.
Making Kefir cheese and whey
If the Kefir was left too long and has completely separated into solids and whey, stir again until
everything is combined, then strain as above. Once the large grains have been removed to start
a new batch, strain the liquid through a muslin cloth. Use weights, or hang it for a few hours and
collect the whey in a plastic container below. The cheese left in the muslin cloth should be
consumed quickly (can be used like cream cheese), because if it is left too long, even in the
fridge, it will take on an ammonia like smell and can be unpleasant to taste. The whey can be
kept in the fridge for up to a week.
Using Kefir whey
Kefir whey can be use as a substitute for liquids in bread baking or other recipes where whey is
commonly used. Alternatively it can be used to make drinks. Squeeze a number of lemons,
limes and mix with the whey adding honey and a pinch or two of salt.
