Artisan Probiotic Kefir

Using an artisanal ancient kefir starter. Add whole milk 3.5% milk fat (not filtered or lactose free).

A couple of tablespoons to 2 liters of milk. Cover and leave at room temperature until it sets and looks like yogurt. This may take 24 hours - it is dependent on the ambient temperature.

Once set or showing slightly separated, pour through non-metallic sieve and store in glass jar or jug in the fridge - it lasts at least a week. I use 2 lt mason jars usually.

Save the kefir grains from the sieve, they can be lumpy or stringy, and remove with a non-metallic spoon and store in a mason jar in the fridge with 1/2 lt of milk for it to feed on. The fridge slows down the growth, and it is essential that it has milk to feed on while it it semi-dormant. Kefir lives on the lactose and once complete, it has used up all the lactose from the milk. Replenish the milk regularly for the kefir grains, if you see a lot of separation in the jar - it means its hungry!

Enjoy your prepared kefir daily to supply your digestive system with good a micro-biome colony.

[JrrZhng]

I eat those everyday...They taste sour and bitter.