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Milk Kefir

Provides a Large Number of Health Benefits

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Milk Kefir Preparation Step-by-Step Guide

Refrigerate immediately on arrival of your package and make kefir within 24 hours)

Utensils Needed :

  • Wide mouth Pint or larger jar
  • Wood or plastic spoon
  • Plastic/nylon strainer
  • Another pint-size or larger
  • Container to store the finished kefir

Caution on utensils:

  • Fresh milk(Raw milk is best, pasteurized Ok)
  • Milk kefir grains

Caution on utensils

  • Containers/jars : Only Glass, HDPE Plastic or Clay
  • Strainer : Only Plastic/nylon
  • Spoons : Only Wood or plastic
  • Milk : No ultra - pasteurized* (UHT) or lactose-free

PREPARATION:

pre_1

Take out the grains, discord the milk with in the packet, rinse little with cold spring/purified water (No chlorine water). Rinsing required only very first time.

pre_2

Put it in a jar

pre_2

Pour around 200ml of fresh room temperature or luke warm milk.

pre_1

Cover the top of the jar with a cloth, you can use rubber band to on neck to hold the cloth. This is for the grains breathing.

pre_2

Leave it for 24 hours in cupboard (No direct sun light). Temperature should be between 70F and 85F. Above 85F kefir become too sour. Below 70F kefir do not happen

pre_1

After 24 hours, it should be like gel or whey separation. Too much whey

pre_1

Take out the grains, discord the milk with in the packet, rinse little with cold spring/purified water (No chlorine water). Rinsing required only very first time.

pre_4

Take out the grains, discord the milk with in the packet, rinse little with cold spring/purified water (No chlorine water). Rinsing required only very first time.

pre_5

Take out the grains, discord the milk with in the packet, rinse little with cold spring/purified water (No chlorine water). Rinsing required only very first time.

pre_6

Take out the grains, discord the milk with in the packet, rinse little with cold spring/purified water (No chlorine water). Rinsing required only very first time.

After 3rd day, filtered kefir can be consumed right away or should be kept in refrigerator with closed lid.

Grains will grow with every batch, so increase the milk accordingly. If the kefir too sour which means either more grains in it or it kept in high temperature.

Caution on consumption:

Start with 100ml per day for first 7 days and slowly increase for your system to adopt since
it contains very large amount of good bacteria and yeast.

Good time to consume is with breakfast. I use it with my berries/banana smoothie or ash-gourd smoothie.

What to do with extra gains:

Put it in your smoothie, but watch preparationout, your system may not take too much of it.

Keep some back up in refrigerator, put some grains in a jar and cover with fresh milk and keep it in refrigerator for few day and keep changing milk. It grow very slowly in refrigerator temperature.