Milk kefir is a fermented milk product that is cultured using "grains" of symbiotic bacteria and yeast. The grains are not related to cereal grains and resemble cooked cauliflower in appearance. Grains multiply and are reused indefinitely. Kefir is similar to yogurt in taste and appearance, but contains vastly greater amounts of living cultures. The consistency ofkefir can range from slightly thick milk to yogurt depending on the conditions and how longit ferments. Kefir is most commonly consumed as a beverage or a smoothie base.

How to make kefir

Milk kefir is extremely easy to make!

1. When you receive your kefir grains: Remove them from plastic bags and put intoa plastic sieve and rinse them with COLD water .

2. The ratio: 1 cup whole milk non-homogenized 1 teaspoon milk grains 3. Put milk in a plastic or glass container. (Cold milk from the fridge is OK). 4. Add the grains. 5. Cover with a cloth held by a rubber band and place in a kitchen in room

temperature away from direct sunlight.6. Check the kefir around the 12-18 hour mark and see if it has thickened. 7. If not, check again at the 24 hour or 36 hour .8. Once the kefir has thickened it is ready to be strained and used. 9. Use a colander or strainer to remove the grains ( and go back to step 2 )10.The resulting kefir can be stirred and consumed as-is or placed in the fridge.11. Kefir stored in the fridge is best consumed within a day if you prefer mild tasting

kefir.

If at 24hrs the kefir has separated into curds and whey use more milk or fewer grains nexttime. On the other hand, if the kefir has not thickened at the 24hr mark use less milk next time or place in a warmer area. Tip: Harvest and chill the finished kefir in the fridge each night for a breakfast smoothie in the morning. Kefir should not be stored in metal containers , strainers and spoons. Use only non-homogenized milk

Storing grains: If you want to take a break from your kefir making for a while, put the grains in a jar with milk (as you would to make kefir), cover with a tight fitting lid and store in the refrigerator. The low temperature will slow down the fermentation process of the grains; they will go into a semi-dormant state. Every week or two, change the milk and drink the kefir that you made in your refrigerator. Your grains may last longer than this, so if you do neglect them for a time, try to rejuvenate them before deciding you have killed them. Make a batch or two of kefir and see how they do.

Adjusting to a new home.Your first batch or two of kefir may seem extra yeasty. If thats the case, the kefir is still fineto drink, but your kefir will mellow after the grains have been a week or so in their new home.Please have a look for this website , the are some moe re inforation and some videos as well http://www.culturesforhealth.com/kefir#beginner

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