2.1 Your First Batch

This section can be used whether this is your first batch or there isn't any drinkable Kefir in the refrigerator.

When I share my Kefir Grains with people we are all live fairly close to one another. Our climate, elevation, room temperatures are all about the same and so my normal process adapts well to others. But when I share my Kefir Grains with people in another parts of the world, processes that work for me don't always work for others because of differences in altitude, climate, etc. 6 hours at room temperature in one climate might be 8-12 hours in another climate. Therefore this approach will rely on Appearance and Flavor. This is helpful for new kefir makers too because describing a process by hours doesn't accurately describe when primary fermentation is over. There are a lot of different online descriptions about making Kefir. Ultimately what matters most is whether or not you like it. Seasons will alter the process throughout the year and so you need to adapt in order to achieve something you will enjoy eating.

Step 1:

Gather the tools you will need. I use 1/2 gallon canning jars but you can use any size jar that works for you.

Step 2:

Put your Kefir Grains into a clean glass jar. Add whole organic animal milk to the jar. I about twice as much milk as there is Kefir. You do not need to be exact and you can adjust this ratio with your next batch if you want. Leave some space at the top of the jar for expansion because the Kefir Grains will grow.

Step 3:

Cover the jar with something breathable. I use either coffee filters or the regular mason jar lid (but never screw it tight while the kefir is in primary fermentation [the first fermentation]). The purpose of the coffee filter or the lid is to keep anything from falling in to your kefir. You want the gasses to escape from the jar as it ferments.

Step 4:

At some point within the next several hours (6 to 8 for me) you will see a change that looks like the milk and Kefir Grains are separating.

Step 5:

Fermenting Option 1

• • Remove the lid

  • Stir with a clean utensil.

  • Taste.

    • If the flavor resembles the flavor of the original milk, cover and return to the counter until it looks like the picture above again then taste again.

    • If the flavor is unlike the original milk and it has some level of sourness the next question is, do you like it?

  • If you're happy with the flavor you can strain out the grains (and start a new kefir batch with them) and put the kefir in a different container to drink

Fermenting Option 2 - Slow Process With Refrigerator

• • Remove the lid

  • Stir with a clean utensil.

  • Taste.

    • If the flavor resembles the flavor of the original milk, cover and return to the counter until it looks like the picture above again then taste again.

    • If the flavor is unlike the original milk and it has some level of sourness the next question is, do you like it?

• Move the keifr (with grains) to the refrigerator. It may be easier to use the normal mason jar lid here. You can shake the container to stir the contents if you want.

• Leave the kefir (with grains) in the refrigerator for 4-7 days.

• Strain the kefir from the grains as usual. Start a new batch of kefir with the grains and put the Kefir in a non-metal container to drink.

About the Refrigerator

The refrigerator slows the process. It allows you to make kefir once a week if you prefer. Fermentation will continue in the refrigerator but at a slower pace.