HOW TO MAKE KEFIR: - Cover the kefir grains with 1 ltr of fresh milk in a covered container. A kilner jar is perfect. Not metal, and be careful of plastic – the kefir is acidic. Plastic used for yogurt, for example, would be fine. - Sit at room temperature for 8-12 hours. More if you like a stronger, fizzier or thicker kefir. - The kefir may separate. That’s ok – just shake it up! - Strain the grains out of the mixture with a plastic (not metal) strainer. The resultant strained liquid is your drinking kefir. - Rinse the grains with some fresh milk. Return them to a clean container. Cover with milk again. - Remember that your kefir is a living thing. Properly cared for, it will live as long as you do. Feed it milk to keep it alive. If it uses up all the available milk, it will starve. If you go away or don’t need your kefir for a while, put it in the chiller. It will go to sleep! When you’re ready for it again, simply put it back on the counter at room temperature. - Your Chuckling Goat kefir grains have been grown in raw goat’s milk, and that’s what they’re accustomed to! They will survive in cow’s milk, but they will turn slimy for a while. You may have to discard the first few batches, until the grains finish adjusting.
Posted on: Tue, 06 Aug 2013 15:17:22 +0000