Milk kefir: basic recipe

Milk kefir basic recipe

This recipe is easy to achieve, ready in a jiffy!

 

Once you have prepared it all, you will only need to be a little bit patient in order to let the milk kefir seeds do their work and transform the milk into a delicious yoghurt look-like drink.

 

Here’s what you need in order to prepare this recipe, regarding the equipment needed:

 

  • a non-metallic container: any glass will do (a canning jar for e.g.);
  • a fine mesh plastic strainer;
  • a small plastic spoon ;
  • a muslin and
  • an elastic.

 

…and for the ingredients :

 

  • 20-25 grams of milk kefir seeds and
  • 250 – 300 ml of animal milk (whole or semi-skimmed milk).

 

How to prepare the recipe ?

 

  1. first, put the milk kefir seeds into the non-metallic container;
  2. pour the milk over it, by taking care to leave a margin, because the fermentation of the seeds will swell the volume. The milk should be at room temperature or cold. Use in preference whole or semi-skimmed animal milk;
  3. put a muslin retained by an elastic on the container so that the air can circulate and also in order to prevent dust to enter;
  4. place the container away from light;
  5. leave it all ferment at room temperature until the desired ripening, which could vary between 10 and 48 hours, depending on the temperature and the volume of milk that you used;
  6. from time to time, when thick formations appear on the surface, or whey at the bottom of the jar, stir gently using the plastic spoon, in order to homogenize it all;
  7. if you are a beginner, it is better to taste the kefir from time to time, in order to stop the fermentation on time: the beverage must be sour like yogurt, but not acid;
  8. when the kefir is ready, strain it through the fine mesh plastic strainer and then store it or consume it immediately;
  9. you can retrieve this way all the seeds (milk kefir "baby seeds" included). Once a week, the seeds need to be carefully rinsed into bottled spring water;
  10. carefully wash the jar and proceed as explained above for the next beverage.

Hygiene compliance is essential: the container must be thoroughly washed after each culture. Milk kefir seeds must be rinsed once per week in bottled still water and immediately put back in milk.