In order to produce kefir made with milk at home, you will need:
- several kefir grains (kefir fungus) or one bigger grain
- milk (UHT-milk is most suitable or fresh milk that has been heated for a short time and then cooled down again)
- a glass with a lid
- a sifter made of plastic
step 1:
The kefir grains are added to the milk, the glass is stored at room temperature between 24 and 48 hours. The exact time of storage depends on the proportion of milk : kefir, the temperature and your personal preference (the shorter, the milder).
step 2:
The drink must be stirred carefully using a plastic spoon (no metal, as metal ions will damage the grains!) and poured through a sifter (also made of plastic).
step 3:
The finished kefir milk should be stored in the refrigerator (it should be drunk within approximately 2 days), the kefir grains should be rinsed with cold water and the glass should be washed thoroughly.
step 4:
Put a new portion into production and enjoy your kefir as soon as it is chilled.
In case you do not want to produce new kefir right away, the lumps can be stored in a glass with a lid and a bit of milk for several weeks. It is also said to be possible to deep-freeze the kefir fungus and to defrost it slowly when it is needed again.