YIELDS 1 QUART, 24-48 HOURS
FROM THE AUTHOR:
" ... Dairy kefir is supersimple, arguably the simplest of dairy fermentations. Raw goat milk fed my starter culture for years, but pasteurized milk works fine."
INGREDIENTS
- 1 qt. milk
- 1 tbsp. dairy kefir grains
MATERIALS
PROCESS
- Add ingredients into quart jar. Let sit for 23 to 48 hours and agitate the jar occasionally to discourage curds and whey from separating. The cooler the temperature, the longer fermentation will take, while the warmer it is, the speedier.
- Once the milk kefir smells and tastes pleasant to you, pour it through a mesh strainer over a quart jar. It may take a bit of effort to push the kefir through, so use a spoon. Your dairy kefir grains, the starter culture, will remain. healthy grains will double each time you ferment. Keep some and pass the excess grains on to a friend.
SOURCE: © Tara Whitsitt, 2017, from Fermentation on Wheels, published by Bloomsbury
