Photo: Eiliv Sonas Aceron
Ingredients
- 50 grams (1¾ oz) of kefir grains (see note)
- 500 ml (1 pint) fresh milk (see note)
Directions
1
Remove kefir grains from previous batch of starter, using a sieve or colander .
2
Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk).
3
Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10 or 5% w/w.
4
Set aside to ferment at room temperature (18–22°C) for 12–24 hours (see notes) until a smooth yoghurt -like consistency develops.
Recipe sourced from
wikibooks