Easy Homemade Kefir

Finding the right Kefir for your probiotic needs can be hard with so many options and so little bang for your buck. Easily make an endless supply of homemade kefir with your favorite flavors and double the benefits for less!

Yield: 64oz

INGREDIENTS:

Homemade Kefir:

• 1 packet of Yogourmet Kefir Starter

• 1 liter of goat milk or none UHT (ultra-high temperature) pasteurized 2% whole milk

• 1 cup (110g) fresh fruit (optional)

• Vanilla bean and/or spices (optional)

INSTRUCTIONS:

Fermentation Method:

1. Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 23-25°C / 73-77°F.

2. Dissolve one packet of kefir grains in a small amount of the cooled milk in a cup. Pour back into the liter of milk and mix well.

3. Pour the inoculated milk into a clean mason jar. Cover the top with cheesecloth and secure with a rubber band or a knot.

4. Let stand at room temperature out of direct light, until the kefir curd forms (about 24 hours).

5. After a day of fermenting, add any desired fruits, none sugary extracts, or spices that you’d like.

6. Refrigerate for about 8 hours to stop the fermentation process.

7. Replace cheesecloth with an actual lid and refrigerated for up to 3 months.