Hey there! Today I’m sharing my recipe for making Kefir. I, by no means, am an expert on this subject matter, but I have been spending the past few months fixated on my newfound obsession of making and drinking Kefir. I had a hard time finding answers to some of my questions online, so I thought I’d make an infographic to make this process as digestible as possible.
Kefir Tips & Tricks
Here are some other related tips and tricks that I found helpful when making Kefir at home.
- You are welcome to drink your Kefir milk at any stage, but notice that it will probably have the best consistency towards the end of the activation period.
- Your grains will grow larger with time because you are feeding them and they are living! Once they get large enough ( the size of a dime, feel free to cut them and distribute them to other people who may want to try their hand at kefir).
- Kefir tastes good, but after awhile you might feel inclined to mix it up a bit. Go ahead and mix it with your favorite fruits, cocoa mixtures, and so on!
- If at any point you find that you are making too much kefir and can’t keep up or a going to take a break for awhile, store the grains in the fridge! The cold temperature will neither harm nor benefit the grains. They are simply taking a break!
- If you find that you are going on a longer break from your kefir grains, dry them out and store them in an airtight container.
- Do not let metal pieces from the mason jar or strainers touch the grains at any time.
- It’s easy to use other types of milk for your kefir for those with allergies or those who don’t like whole milk. Other recommendations include coconut milk and goat milk.
What are some of your favorite tips for making kefir? Let us know in a comment below.