Fermentation Station

 

 

Milk Kefir Grain Straining

 

 

Warning....this is VERY rough. I was by myself and someone was asking me lots of questions about "how to strain their kefir grains" so I grabbed my phone, propped it up against a mason jar and began to film. 

While it's not very professional, it gets the point across. I tried to be mindful of what I was saying too although twice I believe I call the milk "water" or vice versa, lol.

Before watching the video, here's my very basic blurb on milk kefir: 

  1. I use about 1 tablespoon of grains to about 2  cups of milk (I will reduce or increase based on how much I already have, what I may be using it all for, etc. If need more, more grains usually are needed too plus more milk)

  2. I usually use 2% milk now but you can use any milk that is not ultra pasteurized

  3. To a mason jar, I add the fresh strained grains from my last batch, add the milk and screw on the lid. It then sits on my counter overnight (I do this at night before bed or after the dishes every day.) NOTE: In the summer, my kitchen is warmer. Two choices: a) Do every morning and night or b) put the jar into a ceramic bowl with ice cold water. Most days I choose option B here! I add a few ice cubes in the morning too. This helps to slow down the fermenting process.

  4. In 12 or 24 hours, process repeat. Done. Boom. Yum.

  5. Option: Second ferment your kefir. I haven't found I love this as I love sour but for some this is a great option and for some recipes I may be making, it is helpful.

    SPECIAL NOTE SINCE THIS ARTICLE WAS FIRST PUBLISHED: I have since found that I do like to second ferment my kefir once or twice a week. My favorite flavoring to add is by way of a Chai or Passion tea bag placed into my strained kefir and allowed to sit overnight.

In future posts, I'll be showing you my "kefir cheese" video and posting more information on what kefir has done for my personal health journey. Until then, if you'd like to start exploring this amazing world of kefir.......

Check out my favorite person's website: www.CulturedFoodLife.com   

Okay, back to my video.....hope it's easy to understand!

Here's to our health!

 
 

 

Glossary

Kefir: A fermented milk similar to a thin yogurt, made from kefir grains.

Kefir grains: Clusters of microorganisms mainly lactic acid and yeasts. Possibly the first existed in the early 1800's!

Kefir Cheese: Made from fresh made kefir - you separate the the kefir into curd and whey. The curd is "the cheese".

Second Ferment: Provides additional bacterial content, reduced lactose content, and can improve the flavor.