Making Dairy Kefir Milk

Instructions

1. Begin by placing the kefir grains in the glass jar.

2. Add the whole milk to the jar, covering the grains completely. Leave a little space at the top of the jar to allow for expansion during fermentation.

3. Using a non-metal stirring utensil, gently mix the milk and kefir grains together.

4. Cover the jar with a paper coffee filter or cloth secured with a rubber band. This cover will allow airflow while protecting the kefir from dust and other contaminants.

5. Place the jar in a warm spot, away from direct sunlight. The ideal temperature for fermenting kefir milk is around 70-75°F (21-24°C).

6. Let the mixture sit undisturbed for 24-48 hours, depending on your preferred level of fermentation. The longer it sits, the tangier and thicker the kefir will become.

7. After the desired fermentation time, give the milk a gentle stir to combine any separated whey back into the kefir.

8. Strain the mixture using a non-metal sieve to separate the kefir grains from the liquid. The strained liquid is your homemade dairy kefir milk, ready to enjoy!

9. You can use the kefir grains immediately for a new batch or store them in a little milk in the refrigerator until you're ready to ferment another batch.