- Traditional heirloom-style kefir culture (aka “grains” due to appearance); not a powdered starter culture
- Reusable culture; makes a new batch of kefir every 18-48 hours
- With proper care, the culture can be used indefinitely to create delicious probiotic rich kefir
- Cultures on the counter at 67-80°F, no heating appliance required
- Can be used with cow milk, goat milk and coconut milk (see instructions)
Pour your choice of milk in clean glass jar. Add two TBS or milk kefir grains to the jar. Cover with a cloth and secure with the rubber band or twine and let culture for 12 or more hours. You will know that is done when it thickens and smells and tastes a bit tangy. Strain through a plastic colander and store in a covered glass quart jar in the fridge.
Keep in mind that if you have other things culturing like, kombucha or sourdough keep a distance of several feet between each jar, as over time the cultures will cross contaminate and weaken.
For great cultured milk ice cream recipes check out my friend Mare’s new E-book, Just Making Ice Cream, purchasing it will help support their ministry in Honduras, the suggested donation is $12. A steal in my opinion, she shared over 70 recipes, some are cultured, others aren’t. I’ve tried many of the recipes and haven’t found one that I didn’t like. All contain real food ingredients.