Directions:
- Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk.
- Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 – 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours.
- Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin re-culturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until you’re ready to make kefir again.
- Cultures for Health suggests that it may take a batch or two for the milk kefir grains to adapt) and for the grains to grow.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.5 Kcal (471 kJ) | ||
| Calories from fat | 42.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 1.61mg | 0% | |
| Potassium | 5.98mg | 0% | |
| Total Carbs | 12.02g | 4% | |
| Sugars | 0.19g | 1% | |
| Protein | 7.21g | 14% | |
| Calcium | 4.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 46.79 Kcal (196 kJ) | ||
| Calories from fat | 17.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 7% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 0.67mg | 0% | |
| Potassium | 2.49mg | 0% | |
| Total Carbs | 5g | 4% | |
| Sugars | 0.08g | 1% | |
| Protein | 3g | 14% | |
| Calcium | 1.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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