Complete Kefir Instructions (Veggie Culture Starter Instructions are the same as Kefir)
IMPORTANT If using goat’s milk, use two cups milk and entire package of starter for the initial batch. After that you may make as much as you want depending on how much liquid is transferred from
the previous batch (transfer ratios listed below).
- Into a container (preferably glass with an airtight lid), mix entire foil
package of room temperature kefir and 4 cups of milk or
young coconut water that has been heated to skin temperature
(about 31-32 degrees).
- Whisk and stir well. Put the lid on the container
- It is important to Ferment at 21-23degrees for 18 to 24 hours.
It will thicken (slightly clumpy) and have a distinct sour aroma.
- Once thickened, shake or stir vigorously and refrigerate
kefir still ferments in the refrigerator, but the process is slower
Best to make transfers within 3 days, before you finish drinking your initial batch.
- Begin the second by taking out some(see below for ratio) of the initial batch and combining with freshly warmed milk. You may repeat this approximately seven times before you will need another foil packet. The kefir starter contains strong, viable lactobacillus bacteria and two strains of beneficial yeast that are unusually hardy, making the transfer process possible.
Make transfers using the following proportions:
- 1 quart use 6 tablespoons of previous batch:
- 1/2 gallon use 2/3 cup or previous batch
- 1 gallon use 1 cup of previous batch
These transfer ratios also apply to goat’s milk & coconut water
Do not add more than recommended amounts of previous batch. This will result in a taste more sour than you may prefer