- 2 tablespoons kefir grains
- 1 pint full fat milk (for keto)
- Choose one of these options:
- Cow, sheep, or goat milk
- Pasteurized milk works great, but avoid ultra-pasteurized and reduced-lactose varieties.
- 2 quart-sized jars with lid rings
- Coffee filter, cloth, or other breathable material (enough to cover two jars)
- Slotted large plastic spoon or non-metal strainer
- Rubber spatula or wooden spoon
- Non-metallic mixing bowl
- Sterilize the jars.
- Follow the directions provided by the vendor for rehydration of the kefir grains.
- Place 2 tablespoons of grains into a jar.
- Fill the jar with pint of milk.
- Place the breathable material on top of the jar and secure with a jar ring.
- Set the jar on the countertop out of direct sunlight or in a cupboard for 24 hours (if in a colder climate, on top of the refrigerator may provide enough but not too much warmth). Shake occasionally.
- Check the kefir to see if it has fermented, sometimes the first couple of batches take a little longer than the 24 hour standard. Also temperature is a very important component to this process, with a temperature of 65-85°F being ideal for most cultures. You can tell when it’s ready if when you tilt the jar a little you see it is more like gel (no longer watery milk), and also if you see any separation of the whey (pockets of clear liquid. If it is ready, proceed to the next step.
- Strain the kefir through the slotted spoon or colander into the 2nd sterilized jar. Again cover with a breathable material, like the coffee filter and secure with lid ring. Set out on counter or cupboard, out of direct sunlight, and allow an extra 24 hours for the 2nd (or double) fermentation process. After the 2nd 24 hour fermentation, you can drink the kefir straight if you like the taste or blend with any number of keto ingredients for a unique smoothie. If you’re not planning to enjoy your kefir at this point, you can refrigerate the kefir.
- Move the grains from the colander into the original jar. Repeat the process from the beginning to make a new batch of kefir.
* Kefir should not taste or smell rotten, the taste is more like sour cream. If unsure about the smell or taste, or if anything else about it seems off, make sure to discard the liquid, rinse the grains in non-chlorinated water, and start over.
** If going on vacation or out of town, simply cover the grains with milk and place in the refrigerator. Cold temps slow the fermentation, so the grains will rest there until you’re ready to make kefir again.