the secret to good kefir
I think I’ve discovered the secret to good kefir. It’s a lot like the secret to good beer. Bottle conditioning. Everyone wants a smooth, thick, and creamy kefir right? Well..the trick is…to mix in your starter or your grains to your fresh(unpasteurized if you can get it) milk and let it sit out for about 12-36 hours depending on the heat. 18 Is a good medium if you don’t know where to start. If you can’t get unpasteurized milk, then just feel grateful that you know how to kefir things, it will seriously improve the ‘goodness’ of your milk.
Shake up as much or as often as you remember. Give one last shake before you move to the fridge. If you want to add any honey, berries, or whatnot now is the time.
Let it chill for at at least 3 days. Several weeks is even better…but somehow the kefir in my house never lasts that long :P
thanks for the great website. was just wondering what or how i should strain the kefir grains out before i refrigerate it? and should i store the kefir grains in a little of the kefir? should i refrigerate the kefir grains?
where can i get some kombucha mother? I live in cleveland!
thanks for all the info.
Hey Joseph!
I have always taken them out and put in a separate jar of fresh milk. I’m not really sure why…perhaps I just like to ‘keep track’ of them. Yes, definitely refrigerate the grains! In Whey or Fresh milk(which eventually turns kefiry and thats okay) is best. It can live for months that way in the fridge. As for kombucha, I’d say your best bet is really to post on craigslist. It’s a perfect way to find usually free culture hookups. If you really have a hard time, send me an email svakanda@gmail.com, I can send you one.