Plain Kefir

• 50 grams (1¾ oz) of kefir grains (see note)
• 500 ml (1 pint) fresh milk (see note)

• Kefir grains are gelatinous lumps. You can often get them for free, or for the cost of postage. Once you've got some, they grow in the milk until you have enough to give to someone else.
• As an alternative to kefir grains, some health food shops carry a powdered kefir starter containing selected bacteria and yeasts isolated from kefir grains. This will never make kefir grains, but the powdered starter will make good, consistent kefir and is easier for some people to manage.
• The milk can be almost any milk from a mammal. Full cream cow's milk is best, but kefir can be made from low-fat milk, goat's milk, or sheep's milk.
• Non-milk kefir can be made from sugary water, fruit juice, coconut juice, rice milk, or soy milk. However, the kefir grains will stop growing in these liquids, so it is best to only use excess kefir grains or powdered kefir starter for this.

Technique

• In cold weather, kefir will ferment very slowly. Put the jar or jug in a warm place, but not where it will get too warm—the top of a warm refrigerator or a cupboard above the stove are suitable places. In warm weather, kefir will ferment very quickly and can become separated into curds and whey, so
• If you have left your kefir to ferment for too long the curds and whey will start to separate. Adding some additional milk, with a vigorous stirring, to dilute it can remedy this. It may be that rinsing the kefir grains with some additional milk after the kefir has been left for too long can also he
• Carbonated kefir may be produced by sealing the fermented product into beer bottles for ripening (1–3 days at 10°C).

1. Remove kefir grains from previous batch of starter, using a sieve or colander.
2. Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk).
3. Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10 or 5% w/w.
4. Set aside to ferment at room temperature (18–22°C) for 12–24 hours (see notes) until a smooth yoghurt-like consistency develops.