Milk Kefir – Making the First Batch

A brief walk-through on making the first batch of milk kefir from milk kefir grains.

I bought my Milk Kefir grains from ebay (seller: premiumkefirsales who at this time has over 2.6k sales and 100%feedback. Cost about AUD9 for 1 Tablespoon, and free post). And they arrived today.

It was enclosed in a sealed pouch within a ziplock bag.  It came with some milk to keep it live during transport.

 

Normally when you are making your next milk kefir, you strain out the milk before starting your next batch.  But in this instance, according to the instructions that came with the purchase, I put the grains together with the bit of milk it came in, into a clean glass jar.

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Pour about 500ml-1litre of milk to this 1 tablespoon of milk kefir grains.
The accompanying instructions said that I could use 1L of milk but for this first ferment, to only use about 500ml and see how that goes.

 

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I used this milk because that is what we have.
You can use many different kinds of milk.  I read that it does have to at least be un-homogenised milk. 

 

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I am leaving the milk kefir in a cupboard, covered with cloth and secured with a rubber band.  Not sure if it is essential but some say to keep in a warm, dark place so that is what I am doing for now. Not totally dark, but out of direct sunlight.

It is to be left for 24 hours.  It depends on how warm or cold your place is.  For cooler places, ferment for longer (maybe 48+ hours?).

(The bottle to the right is my experiment on Fermented Honey Garlic.)

 

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24 – 48 HOURS LATER

24 hours later and looking ok.

Strained out the fermented milk into a jug for pouring.  (See? Plastic sieve like a good girl!)

Put the strained kefir grains back into original (washed & dried) container.  Add new milk.  Cover with cloth & rubber band again.  Back in cupboard for another 24 hours.

The next 24 hours later (or 48hours after Day 1) …. the next day, I added a bit more new milk but am going to leave it for another 24 hours.  I think it will be ok and not too too sour.

 

 

FIRST BATCH OF KEFIR MILK ==> 2ND FERMENT WITH ORANGE PEEL

Following Donna Schwenk’s suggestion (see link to her video in Refereneces), am going to put my first batch of kefir milk into a second fermentation.  With a slice of orange rind.

Note: I did taste the first batch and it was a bit tart.  So according to Donna, the 2nd ferment with orange/lemon peel (or slice of orange) will make the kefir milk sweeter.

Then 24 Hours later … yes!  it is true!  It is a bit sweeter.  But I am going to let this 2nd fermentation go on for 48 hours.  Will let you know how it goes …

 

to be continued …..

 

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xxx

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References:

• CulturesForHealth.com: How to Make Milk Kefir – with much more info on milk kefir.
• YouTube/Donna Schwenk: How to Make Kefir – I am starting her video further to get straight to the instructions and bypass the prelim waffle.
• YouTube/Life Xperience: How to Make Sweetest Homemade Milk Kefir – she is so experienced!