Fresh Homemade Kefir

Kefir is a fermented type of milk that is similar to the consistency of grocery store yogurt drinks.


1 tbsp kefir grains
1 quart whole or 2% milk
Procedure:
1. Add the kefir grains and milk in a glass jar and fill it up to the top.
2. Cover with a clean cloth and elastic band and then set it aside in your cupboard or your kitchen counter.
3. Wait 1 to 2 days; stirring periodically with a plastic spoon (this is important because metal damages the cultures).
4. When thick, strain out the kefir grains with a plastic strainer (do your best to keep the grains intact), pour back into a clean jar and place in the fridge or repeat the process again. You can use these same grains because they will continue to remain active.
How to make coconut kefir
Coconut kefir is also a very tasty alternative. Unlike kefir made from cows' milk, coconut milk kefir doesn't have a strong fermented or sour flavor. It is nice and tangy with the naturally sweet taste of coconuts.
The texture is rich and smooth and is also slightly thinner in consistency than yogurt. Both the flavor and texture of fresh homemade kefir is in my opinion a lot better than any store-bought coconut milk kefir.
Use the same recipe as described above but change the ingredients so that instead of using one quart of milk, use two cans of coconut milk.
Also, make sure to re-hydrate your kefir grains in milk for 5 to 7 days at room temperature before making coconut kefir.
If the kefir grains are dehydrated, as they are from most online sources, you must make sure to first re-hydrate them in cows' milk.
Combine the grains with 1 cup of cows' milk and set out at room temperature in a loosely covered glass container for 5 to 7 days. Then strain the grains out each day and place them in a fresh cup of milk.
When the batches of milk take and smell slightly fermented and are thick, your grains are ready.