Dairy Milk Kefir

Recipe

1. Add 2 cups of milk to a clean glass jar. Pasteurized whole milk (organic if possible) is best. 
2. Add 1 tablespoon Milk Kefir Grains (living grains work best).
3. Cover with a plastic lid, custom made KKamp Jar Cap, or cloth cover and rubber band.
4. Place container out of direct sunlight for 12-48 hours. 65-75°F (18-24°C) for best results.
5. The Milk Kefir will have a sour smell and sweet-to-sour, fermented flavor, but not spoiled or rotten. The taste may be similar to yogurt or cheese. Harvest whenever you enjoy the flavor.
6. Strain Kefir through a cheesecloth or other strainer. The grains will be the clumps left behind. If the liquid is thick, give it a stir or shake to loosen the grains from the creamier portion. It may be helpful to apply gentle pressure to push the liquid through the strainer with a spatula – do so with caution so as not to break the grains. Set them aside in a covered dish for the next batch.
   Cheesecloth, plastic or metal strainers are all acceptable as such brief contact will not affect the cultures.
7. Add flavors to the Milk Kefir for a second fermentation in bottles (see reverse) or enjoy it straight.
8. Repeat steps 1-7 & enjoy!