Dehydrated Milk Kefir Instructions
Note: You will first rehydrate your grains to wake them up, then you can begin making milk kefir.
Pasteurized milk is best for rehydrating grains – once rehydrated, you may introduce raw milk if desired.
You Will Need:
- one quart canning jar or other glass jar
- coffee filter, paper towel or cloth to cover jar
- elastic band to secure cover
- wooden or plastic spoon
- fine mesh plastic strainer (no metal) for removing grains
- one pack Dehydrated Milk Kefir Grains
- cow or goat milk (avoid ultra pasteurized or UHT milk)
Directions
- Empty the entire packet of Dehydrated Milk Kefir Grains into 1/2 cup fresh cold milk in your jar. Cover with coffee filter and secure with elastic band.
- Allow to culture at room temperature – 68° to 78° F. is ideal. Choose a draft-free place, out of direct sunlight, where your grains won’t be disturbed.
- Check the milk after 12 hours. Finished kefir will have the consistency of heavy cream or buttermilk. After 24 hours, if the milk has not thickened or separated, strain the grains out. Put them into 1/2 cup fresh milk and reculture ( discarding old milk). Continue this process until the milk does thicken within 24 hours. At this point, your grains are activated.
- Now you’re ready to make Milk Kefir! Continue to strain out the grains when kefir is ready ( stirring gently makes straining easier). Increase the amount of milk used as grains increase in size and quantity. The goal is to keep the ratio of grains to milk that will produce kefir to your liking. Longer culturing time and higher temperatures will produce a more sour flavor, shorter culturing time will produce a milder flavor. As grains increase in quantity, you can make larger batches, share with friends, or use them in smoothies and other recipes to boost your probiotic intake.
How are mesophilic and thermophilic yogurts different from each other?
How are mesophilic and thermophilic yogurts different from each other? The primary difference between mesophilic and thermophilic yogurts is the temperature...
Bake Real Sourdough At Home With The Yukon Sourdough Recipe
Bake Real Sourdough at Home with the Yukon Sourdough Starter Kit There is something deeply satisfying about baking sourdough at...
Sourdough Bagel Recipe
Sourdough Bagel Recipe Ingredients 1¼ cups warm water (254 grams) 1½ tablespoons honey (40 grams) ⅔ cup sourdough starter, active...
Sourdough Pizza Crust
Sourdough Pizza Crust Ingredients ¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) ¾ cup water (175 grams)...
Kombucha Brewing Tips for Summertime
Kombucha Brewing Tips for Summertime In warmer weather, kombucha fermentation speeds up. If your kombucha is brewing too quickly and/or...
Kombucha Salad Dressing
Kombucha Salad Dressing Not just a salad dressing- great for marinades and added to dips too! Ingredients: 1 cup...
Sourdough Sandwich Bread Loaf
Sourdough Sandwich Bread Loaf Ingredients 4⅓ cups all-purpose flour, spooned and leveled (510 grams) 4 tablespoons salted butter, softened (56...
Kombucha Marinade
Kombucha Marinade Try it with meats, veggies, tempeh, tofu & more. A great way to use extra strong Kombucha! Ingredients...
Apple Cinnamon Water Kefir
Apple Cinnamon Water Kefir Ingredients 4 cups finished water kefir (grains removed) 1 cup unfiltered apple cider (or to taste)...
Bread Machine (From King Arthur Flour)
Sourdough Rye Bread – For Bread Machine (From King Arthur Flour) Ingredients 2 tablespoons vegetable oil 1 1/2 tablespoons molasses...