Description
You will need:
- one quart canning jar or other glass jar
- coffee filter or paper towel to cover jar, and elastic
- band to secure cover
- wooden or plastic spoon
- 4 cups milk
- 1 packet Kefir Starter culture (save 2nd packet in freezer for future use)
Directions:
- Put 2 cups of milk in the jar. Sprinkle in the Kefir Starter and mix well. Add the rest of the milk and mix again. Cover with coffee filter & secure with elastic band.
- Allow to culture at room temperature (70° – 75° F. degrees). Choose a draft free spot, out of direct sunlight, where your Kefir won’t be disturbed.
- Check Kefir after 12 hours. When ready, it will have thickened and have the consistency of heavy cream. If not set, allow to culture for up to 6 more hours, checking every hour or two. When set, cover with a tight lid and refrigerate until ready to use.
- Reserve back 1/4 cup of the Kefir for a second batch. While this culture will not produce indefinitely, you often can get a few more batches. Reculture within a week to keep the culture strong. For the next batch, add 1/4 cup of finished Kefir to 4 cups milk. Mix well. Cover, secure and culture as before. Enjoy your Kefir as is, flavored with fruit &/or honey, added to a smoothie, or use in baking.
Ingredients:
Mesophilic bacterial culture (proprietary blend), Kluyveromyces marxianus, lactose
CONTAINS MILK
