Pour a litre of milk, into a fermentation glass jar that has a lid. (I have consol or bell jars). It is best if the milk is not too close to the lip because the Kefir does expand. We use full cream milk. Low fat can be used if you so please. Organic milk is best.
Add the Kefir granules. One heaped dessert spoon will easily do a litre of milk. Put the lid on but do not tighten it, gasses need to escape.
Place the jar in a cool dark place, we put ours on top of the fridge on top of some old newspaper to catch any spillage.
In summer, at the end of the first day gently mix the Kefir, is will have separated into curds and whey. Colder days take longer, but as soon as you see the separation, it is ready to test. Strain the Kefir granules out.
The Kefir granules stick to the jar. Return some of the strained Kefir into your fermentation jar and swirl or take a long handle spoon to loosen the Kefir grains.
Tap the strainer against the palm of your hand, to keep the granules and let the milk through. Keep tapping until you have the little “cauliflower” granules left.
Pour the Kefir without the granules back into your jar and place back on top of the fridge. It will carry on fermenting. Once the kefir has separated, it is ready to consume, the longer fermentation is personal, kefir granules eat the sugars and sugar-free is good! I like it bitter and almost effervescent.
Once it is to your liking, put it into the fridge for consumption.
Store your granules in a small bottle in some milk in the fridge. If your granules have sat in the fridge in milk for more than a week, using a strainer, rinse them with water or milk before starting your new batch.
Get a second fermentation going, as you can see it takes at least 3 days to get your Kefir up and running. We have two jars here. I use the milk version.
The lactose in the milk has sugar and many people who are not able to drink milk but can eat Yoghurt or Kefir should know that it is because the lactose has been removed. It’s up to you. I know Dr. Alain does not use milk at all.