Do you have dried milk kefir grains and want to make your own homemade milk kefir? The first step is simple: you have to activate your milk kefir grains. After a few easy steps and a couple of days of patience, you'll be ready to start producing your first milk kefir.
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.
Notes
Most sieves work just fine, whether they're stainless steel or plastic. The same goes for spoons: wooden, stainless steel, or plastic, it makes no difference.If you don't like the flavour of the kefir, the milk should be discarded, as it will not have fermented and may have been contaminated. If it smells good, however, you could use it in recipes that require cooking or boiling.Milk can be cold (out of the fridge) or at room temperature.It is important to use pasteurized milk when activating milk kefir grains. The microorganisms in raw milk could upset the ecosystem of your grains.
Have you tried it?Share and tag @revolutionfermentation!