Kefir Recipe

Ingredients:

1 quart of any type of milk, coconut milk, coconut water, or fruit juice

1 packet of direct-set kefir starter culture

Instructions:

1. Clean and sanitize all equipment.

2. Heat 1 quart milk, coconut milk, coconut water, or fruit juice to 86 degrees F, then transfer to a glass or plastic container. Stir in 1 packet of kefir culture until it's dissolved.

3. Cover with a coffee filter or cloth secured with a rubber band. Allow to ripen in a warm place (65-75 degrees F) for 12-16 hours. (Longer time and higher temperature during ripening will result in a tangier kefir--experiment to decide what length of time best suits your taste).

4. Cover finished kefir with a tight lid and store in the refrigerator.

Kefir made with a direct-set starter culture can often be recultured anywhere from 2 to 7 times. The number of successive reculturings depends on the freshness of the kefir as well as the hygienic practices employed. We recommend reculturing kefir within 7 days of making each batch, as longer periods between batches will decrease the likelihood of a successful reculturing. Please note: reculturing is less likely to be effective if you're using raw milk, due to the bacteria content of raw milk.

Instructions:

1. Clean and sanitize all equipment.

2. Heat 1 quart milk, coconut milk, coconut water, or fruit juice to 86 degrees F, then transfer to a glass or plastic container.

3. Add 1/4 cup prepared kefir from the previous batch and stir gently.

4. Cover the container with a coffee filter or cloth, secured with a rubber band, and place in a warm spot (65-75 degrees F) for 12-16 hours.

5. Cover finished kefir with a tight lid and store in the refrigerator.