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Fermenting Recipes

Milk Kefir

 

Milk Kefir

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Ingredients Method Notes

Ingredients
  

  • Kefir Grains these are actually bacteria and yeast mix in little gelatinous balls - You can buy these commercially (from the likes of Mad Millies) for example. or if you ask on The Sustainable Ewe Facebook someone may have some spare)
  • Milk - whole organic, or raw milk best
  • optional lemon

Method
 

  1. In a sterile Agee style preserving jar place ½ teaspoon of Kefir Grains and 600 mls of milk.
  2. Cover.  a)  With a sealed lid (so no oxygen is available is to your ferment) - this will reduce the yeast flavour and the fizz.
  3. or    b)  With a cloth top such as muslin or a Chux Cloth for a stronger flavour
  4. Leave in a cool(ish) place, just as the pantry for 18-24 hours to ferment
  5. Test with a soon to see if it has set,  it should smell slightly yoghurty or cheesey when done.
  6. Once done, strain (add a drop of lemon for extra flavour) and refrigerate.  (Your finished Kefir should last 7 - 10 days in the fridge)

Notes

Storing:
If you are not going to make another batch straight away store your kefir grains in a cool place covered with around 100 mls of milk.
Problems:
Sometimes a dry powdery film will appear on the top:  DO NOT PANIC - This is just Kahm Yeast and is perfectly harmless!
***  Don't want to use milk?  Try it with Coconut Milk or Soy!  ***

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