Day 1 to 7

Step 1: Prepare Your Jar Place the kefir grains in a glass jar. Add ½ cup of milk (125ml) and cover the jar with a fabric jar cover or a paper coffee filter. Secure the cover with a rubber band. Keep the jar at room temperature (19-25°C), away from direct sunlight.

Step 2: Mix and Activate After 8 hours, gently mix the contents using a clean spoon or by lightly shaking the jar. This step ensures the milk comes into full contact with the grains, aiding in the fermentation process.

Step 3: Strain and Repeat After 24 hours, stir the kefir, and then strain the grains using a fine mesh sieve to collect the small grains. Discard the milk. Repeat this process daily to properly reactivate your grains.

Step 4: Taste Testing Start tasting the kefir on day 3. Consume it as soon as the aroma and taste are satisfying, typically around day 5 to 7.

Step 5: Enjoy and Store Once signs of fermentation appear (thickening and acidifying of milk, usually between day 3 and 7), you can start enjoying your kefir. If you have excess, store it in a sterile container tightly covered in the refrigerator for up to 1 week.

Step 6: After day 7  Continue making kefir regularly to maintain a healthy amount of active grains. With each fermentation, your grains will strengthen. Over time, you may need a larger sieve to properly separate the grains from the kefir, as they grow thicker. Around 4 weeks, your kefir grains will begin to grow and multiply significantly.

Explore Milk Kefir Recipes Have fun experimenting with different kefir recipes from our website!

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