 |
Prep Time: 2 Minutes Cook Time: 1440 Minutes |
Ready In: 1442 Minutes Servings: 4 |
|
Kefir is like yogurt, but it's healthier for you and easier to make. Put it on a counter and let it go. How easy is that? UPDATE: According to one review, if you store kefir in spring water, they will die. You can store them in spring water for short periods in the fridge. OR you can store them in a little milk. I've done both and both work fine. I've heard you can store them in the freezer even, for longer periods of time. Ingredients:
1 tablespoon kefir, grains (looks like little pieces of cauliflower) |
1 quart whole milk |
Directions:
1. Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
2. Cover with a clean cloth and place on the counter.
3. Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
4. When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
5. Place grains in a clean jar and repeat.
6. NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with water. Put a lid on jar and keep in fridge until ready to use again.
|
|