How to Activate Dehydrated Milk Kefir Grains
- Milk kefir grains (in their original sachet)
- Pasteurised milk (whole, light, 0% …)
Rehydrating and activating milk kefir grains (7 to 14 days).
- Pour the entire contents of the sachet of milk kefir grains into the jar.
- Add ½ cup of milk (120 ml).
- Mix well (with a spoon or by shaking the jar with a lid).
- Cover with a cloth or lid and leave at room temperature.
- After 24 hours, strain through a sieve and discard the milk.
- Repeat these steps every day.
- You can start drinking the milk kefir as soon as its aroma, taste, and texture are satisfactory. Reactivation generally takes between 7 and 14 days.
Follow these instructions to increase the quantity and quality of the kefir produced.
- If everything looks good after 24 hours of fermentation (smell, taste, texture), increase the quantity of milk used to 1 cup (250 ml).
- Then, increase the quantity of milk gradually, waiting a few days between each adjustment. Do not double the quantity in one go.
- If the kefir becomes very acidic or coagulates rapidly in less than 24 hours, this is a sign that you need to increase the quantity of milk.
- To make it easier to filter and recover all the small grains, stir your kefir well before filtering.
- As the kefir thickens, you may need a larger mesh sieve.
- The grains should start to multiply after about 4 weeks of regular recipes.
- The higher the fat content of the milk you choose, the smoother and thicker the finished kefir will be.
👉 To learn everything you need to know about making homemade milk kefir and how to store your grains, read our complete guide on How to Make Homemade Milk Kefir.