Makes: 1 quart kefir
Preparation time: 2 minutes preps, 16-24 hours culturing
- 1 packet of Easy Kefir starter culture
- 4 cups (1 quart) pasteurized dairy milk. Most milks are acceptable, including whole milk, fat-reduced, non-fat, and homogenized. Avoid ultra-pasteurized. Avoid raw milk. Goat milk will yield a thin result.
- Quart jar with lid
- Pour four cups of milk into a quart-sized jar. The milk doesn’t need to be warm, it can be cold from the fridge.
- Sprinkle the entire contents of one Easy Kefir starter packet into the jar and mix well. Put a lid on the jar.
- Let the mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer. You will know it's ready when the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable, akin to thin yogurt.
- Place in the refrigerator. Even in the refrigerator the fermentation process will continue, but the chill will slow it down.
Note: Store the starter culture in the refrigerator or freezer until you're ready to use it.
Reculturing your kefir
Kefir made with a powdered starter culture can often be recultured several times. These subsequent fermentations can increase the nutrients in your kefir, and make it even tastier!
The exact number of successive 'reculturings' will depend on the freshness of your kefir. We recommend reculturing within 7 days. Longer periods between batches will decrease the likelihood that the new batch will culture successfully.
1. Pour 3 ¾ cups milk into your quart-sized glass jar.
2. Add ¼ cup kefir from the previous batch and stir gently.
3. Cover with a lid and place on counter for 16 -24 hours, or until thick and tart.
4. Place in your refrigerator when ready.