The Common Way of brewing
Kefir
How to make Kefir from your culture.
1. Drain contents of jar (whey & culture)
through strainer.
2. Place culture into a clean container of full
cream milk (about 300 mls), thickened (if desired), with milk powder.
Room temperature is best.
3. Place doley over container and leave to set
or thicken. This could take 24 - 72 hours depending on ratio of
milk-to-culture, and temperature. One of the recipes I received from
tropical Queensland recommends a fermentation time of only 6 - 24
hours. The Kefir will become tarter the more it
separates.
4. Pour Kefir + culture into strainer and
strain Kefir into a bowl. It's now ready to use.
5. Wash culture remaining in strainer under
cold tap until it runs clear. Place into new milk solution as per
step 2.
Your Culture will increase in volume each time
it is fed, forming from the casein content of the milk. Therefore the
Kefir forms a little faster each time, for a given volume of
milk.
The Culture will last as long as it is lovingly
looked after. It can be rested in milk in the refrigerator, up to
two weeks, and keeps up to two years in freezer.
