How to make kefir:
You will need a kefir crock or wide-mouth ball jar, a spatula, strainer, cheesecloth, large bowl with spout, raw milk, starter cultures.
Starter cultures can be obtained from a friend who makes kefir or at a local farm like Your Family Cow. They can also be purchased online at Cultures for Health.
The cultures look a little like cottage cheese. Some of them are larger and look like large tapioca.
Begin by placing starter cultures into kefir crock. I use 1-2 tablespoons.You'll notice the ring of cream inside my crock. I had just strained the previous batch and rinsing between batches is not necessary.
Then add your raw milk. I have a 2 quart crock and I fill it about two-thirds or so.
Cover crock with a cheesecloth or a clean towel and place in a dim place for 24-48 hours. The longer it sits the more "fizzy" it will become.
When the kefir is ready, strain it through a strainer or cheesecloth into a clean, preferably glass container.
Rinse and save the cultures for your next batch. They will multiply with each batch. Give the extras away to friends or store them in a container in the refrigerator for a short amount of time. They tend to go dormant if they are not being fed by the milk so they may take some coaxing to be reconstituted.
The kefir is now ready to serve. It will have a slightly yeasty smell to it which is normal. Store in a glass container in the refrigerator. Drink daily for maximum benefits. It will keep for a long time in the fridge and you can keep adding new kefir to it.
That's it! You now have fresh, organic kefir for just the cost of milk once you get your starters going. It is a wonderful addition to your real food diet.
Sarah - Your Real Food Organic Outlaw Mama