Milk kefir is a creamy, tangy, slightly fizzy drink that can be made from any animal milk. It has its origins in thousand-year-old traditions nestled in the mountains between Europe and Asia.
Cover the container with a cloth held in place by a rubber band.
For Kefirko kit users, partially screw upper lid on.
Let the jar ferment at room temperature for 24 hours (or a maximum of 48 hours). The milk will thicken and develop a tangy taste.
Filter through the sieve to separate the kefir grains from the liquid.
And that's it! Your kefir is ready for consumption, and your grains are in prime condition to ferment a new quantity of milk.
Notes
The milk you use can be cold or at room temperature - it makes no difference.We don't recommend rinsing your grains between recipes, unless you have a problem with the culture, such as a cheesy smell or a slimy texture.
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