Activating The Culture:

Milk Kefir

Here’s What You Will Need

• Pint Sized Mason Jar

• 1/2 Cup Milk

• Milk Kefir Grains

• Breathable cover or lid

• Rubber band

• Fine mesh strainer (nylon mesh is the best)

Let’s Begin!

1. Place the fresh milk kefir grains into a clean glass jar. At this point, you do not need a very big jar. Just something that can hold about a half cup of milk comfortably.

2. Next, add 1/2 cup of milk and stir.

3. Now, cover the jar with a breathable cloth like a coffee filter. If using a lid, don’t tighten it, the gas needs to escape the jar. If you are using a fermenting jar (like Fido), make sure to install the gasket around the lid and secure the wire bail. What we like about these jars is the fact they off-gas any excess carbon dioxide. There really isn’t a need to burp these.

4. Let ferment for a full 24 hours at room temperature between 68-78 degrees Fahrenheit.

5. After 24 hours go ahead and place your strainer over a bowl and pour the milk and grains into the strainer. It’s okay if the milk didn’t thicken. You probably won’t be eating those first batches as is (see notes below). Somewhere around the 5th or 6th batch, be brave and take a whiff: let your nose be your guide!

6. Now, add the milk kefir grains back into the same jar and pour a half cup of milk over the grains. It’s better to leave the jar a bit dirty with milk kefir to help lower the PH of the next batch.

7. Cover and let ferment for 24 hours.

You are going to repeat these steps for a few days until the grains have fully recovered and have acclimated to their new environment. This can take anywhere from 7-10 days. You know they are getting there when they are kefir-ing (thickening) the milk in 24 hours.

Don’t stop reading! Now, on to the activation instructions for dehydrated milk kefir grains. If you do not need those instructions just skip over those and keep scrolling for the very simple guide to making regular batches of milk kefir.

Activating Dehydrated Milk Kefir Grains

Dehydrated milk kefir grains do not have to be activated right away. If you need to, you can pop them into the fridge until you are ready to start them. We recommend using them within 30 days. Dehydrated milk kefir grains WILL take longer to activate. Patience is key here.

What you will need:

• 2 Pint Sized Mason Jars

• 1/2 Cup Unchlorinated Water

• 1/2 Cup Milk

• Dehydrated Milk Kefir Grains

• Breathable cover (Coffee filters work great)

• Rubber band

• Fine mesh strainer (Nylon mesh is best)

Let’s Begin!

1. Pour the grains into a glass jar and add a 1/2 cup non-chlorinated water, stir well, and cover with a breathable cover secured by a rubber band. If you are using a Fido jar make sure you installed the gasket, then close the lid, and secure the wire bail.

2. Let rehydrate for 1-2 hours.

3. Next strain and discard the now murky water from the grains and place the grains in a new jar, pour in 1/2 cup milk and stir. You do not want to put the grains back into the jar you rehydrated them in.

4. Cover with a coffee filter secured by a rubber band.

5. Let ferment at room temperature between 68-78 degrees Fahrenheit for 24 hours.

6. After 24 hours, go ahead and place your strainer over a bowl. Then pour the milk and grains into the strainer.

7. Pour the milk and grains into the strainer and gently move the liquid around with the spoon until all you are left with are the grains.

8. Now add the grains back into the same jar and pour a half cup of milk over the grains. It’s better to leave the jar a bit dirty with milk kefir to help lower the PH of the next batch to deter mold.

9. Cover and let ferment for 24 hours.

You are going to repeat these steps for a few days until the grains have fully recovered and have acclimated to their new environment. This can take anywhere from 7-10 days (possibly longer). You know they are getting there when they are kefir-ing (thickening) the milk in 24 hours. Dehydrated milk kefir grains usually are a bit discolored. This may go away after a few weeks, but in our experience, they usually do not go back to their beige/cream color after being dehydrated. Once the milk kefir grains start reproducing, the new milk kefir grains will have the beige/cream color.

Your re-hydrated grains may not start reproducing for a few weeks and some of the grains may never reproduce. As long as they are kefir-ing your milk, this usually isn’t a problem.

Notes

1. This will take some trial and error. Every environment is different. If you notice that your milk kefir is fully fermented in under 24 hours, either remove a portion of grains or give them additional milk. You’ll know your milk is cultured when you see pea-sized whey bubbles in the jar. These usually are at the bottom of the jar, but they can be anywhere in the jar. If fully fermented, your kefir will separate into curds and whey. Maintain your ratio of grains to milk once you find the sweet spot.

2. Metal strainers can tear your grains up, so be more gentle if you’re using one. The absolute best strainers are the nylon mesh.

3. You can ferment your milk kefir in a Fido jar or other lidded jar. We prefer this. Sabrina uses a combination of Fido and Wecks, and Allie is exclusively Weck. If you decide to go this route, you will not need the pint jar, breathable cover, or rubber band.

4. Do not use cheese cloth to cover your jar if you chose not to use a lid. It is nowhere near tight weave enough to keep out fruit flies. Trust us. Those pesky critters will burrow down into the cheese cloth straight into the jar. Coffee filters and a rubber band will work just fine.

5. OK - the milk has not thickened and the grains have done a whole lotta nothin! You’re probably thinking your grains are dead. Trust in the process and keep going. Whatever you do, don’t throw them out. We hear this so often. It’s always a tragic tale. The grains have done absolutely nothing for DAYS, so they get thrown out. We can hear their terrified little screams coming from the waste bin! Poor little guys. When in doubt……ASK.

6. Often, the first few batches will smell and taste nasty. The grains can be quite yeasty/cheesy early in the recovery process, similarly to how you might feel after a nasty hangover. Sometime around the 6th batch (possibly longer) be brave, take a whiff, and let your nose be your guide. The milk from these batches can either be used in foods like bread dough or mashed potatoes, tossed out, or fed to pets. Dogs love milk kefir. We always say, if you haven’t seen a mastiff with a kefir mustache you have not lived! Allie always uses these batches for mashed potatoes, because the funkier the culture, the more delicious the potatoes!

   Super Helpful Links

   What is Milk Kefir?

   Milk Kefir FAQ

   Milk Kefir “Yogurt”

   Milk kefir keeps separating!

   Help?! My milk kefir has been colonized by viili!

   Fermentation and Seasonal Changes

   Over-fermented Ferments: What do I Do with These!?

   The Problem with Ferments

   Types of Fermentation