Kefir Grains (For culturing)

Description

Milk Kefir Culture Instruction Manual

Requirements:
1. 1 Table Spoon Live active kefir grains
2. ½ Liter Cow, Buffalo or Goats milk

Equipments Required
1. Glass jar
2. Cloth Piece – Breathable cover for the jar such as a tight-weave towel, butter muslin, paper towel, or paper coffee filter.
3. Rubber band – Band to secure the cover to the jar
4. Plastic Strainer – A fine mesh plastic strainer for removing the kefir grains from the finished kefir
5. Wooden or Plastic Spoon to separate kefir grains and kefir milk.

INSTRUCTIONS FOR MAKING MILK KEFIR
1. Transfer the active kefir grains from the container to the Glass Jar
2. Add fresh milk. (Pasteurized Fresh Milk can be used directly from packet, or boil the milk and cool down before pouring into the jar). Give a gentle stir in a plastic spoon.
3. Cover with a clean cloth secured by a rubber band.
4. Place in a warm spot, 68°-85°F, to culture. (example: Kitchen top)
5. Culture until milk is slightly thickened and aroma is pleasant. This generally takes 24 hours, but can take less time in warmer temperatures, so keep an eye on your grains.
6. After the milk changes texture and culturing is complete, separate the kefir grains from the finished kefir. Place a bowl, transfer the finished Kefir Milk into double mesh nylon strainer, and swirl the curdled milk gently with a help of plastic spoon. The kefir grains remains in the strainer, kefir milk passes to the bowl below.
7. Place the kefir grains in a new batch of milk.
8. Store the finished kefir in the refrigerator.