Kefir is a natural pro-biotic, containing vitamins and enzymes that encourage digestion and live microorganisms (yeast and bacteria) also help with the digestive process. Fermentation also preserves the kefir for a time, discouraging the growth of less human-friendly molds and bacteria.

There are so many ways of making Kefir, and there is almost no wrong method! Some people like to culture their grains for 12 hours, and some for 24 hours, or more. Some like to tighten the lid on the jar of fermenting kefir making it a fizzy kefir but, be sure to leave extra air space in there if you do, so the jar does not burst. Some people use raw goats milk, while others use cows milk.

Here are some simple instructions to get you started making Kefir :

1. Place Kefir grains in a clean glass jar.
2. For every tablespoon (approx.) of grains, add 7-8 ounces of goat milk (making one cup total per tablespoon of culture).
3. Cover jar loosely, and allow to sit at room temperature, out of direct sunlight. On top of the fridge or in a cupboard are great places to make kefir. Swirl it once or twice a day to agitate the grains and expose fresh surface area to the milk.
4. After 12-24 hours, strain the kefir using a strainer or colander. You can use a spoon with small holes in it to “scoop” the kefir grains out of the finished bowl of kefir, returning them to the jar.
5. Enjoy your fresh Kefir, which will keep in the refrigerator for several months. Use the remaining grains to make a new batch, starting over with Step 1.

* You may also consider using your excess grains to culture rice milk, coconut milk, soy milk and etc. but kefir grains that are cultured in non-mammalian milk will cease growing.

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