About this recipe:
Milk kefir is a healthy probiotic drink that will help digestion due to its beneficial bacteria and enzymes. Store bought kefir is often cultured after pasteurization and has a ton of added sugar. Pasteurizing milk will destroy all healthy bacteria so when you make your own kefir, make sure to use raw dairy only. To read more about raw dairy click here.
Ingredients:
• 1 T. milk kefir grains, I got mine on Ebay.
• 1 c. fresh raw milk, room temperature
1. Sterilize a glass jar by submerging it in boiling water for 5 minutes. Take it out of the boiling water and set it on the counter. Cool for a minute.
2. Poor in the milk. Make sure the hot glass does not make the temperature of the milk rise to more than 80F.
3. Mix in your kefir grains, screw on lid, shake lightly.
4. Wrap the jar in a towel and set the jar inside your oven with only the oven light on. This will make sure of a constant temperature of 72F.
5. After 8 hours you want to shake up the glass to agitate the grains.
6. After 24 hours you will have a nice soured kefir. Take it out of the oven.
7. Strain out the kefir grains with a clean plastic strainer. Transfer the fresh strained kefir to a clean jar. Put the grains back in the brewing jar and repeat process.
8. Leave the freshly strained kefir out on the counter for another 24 hours. This will give the vitamins a chance to fully get to work.
9. Drink right away or refrigerate. You can repeat this process every day to make sure you have a fresh glass of kefir a day.
To find out more about kefir go to Dom's kefir making page.
