In this article, you'll find out how to activate your dried, or dehydrated, milk kefir grains.
1. Empty the packet of grains into a clean 500ml glass jar.
2. Add 1 cup of filtered water and stir.
3. Cover the jar with the fabric and secure with a rubber band. This will protect your kefir from dust and insects. Leave to stand at room temperature for approximately two hours.
4. Strain the contents through a sieve or sprouting lid. Keep the grains and discard the remaining liquid.
5. Rinse grains with warm water. Please note: Do not use hot water with your grains as the kefir will die.
6. Add your grains to a clean jar with 1/2 cup of milk. Stir and cover with fabric. Leave for 24 hours at room temperature. Keep out of direct sunlight. Stir occasionally.
7. Stir content and rinse grains. Repeat this process between 3-5 times.
8. When the grains start to form a thick white curd (with a mix of yellow liquid whey), you can add one cup of milk to each batch.
After 3-5 batches, your kefir should be ready to be consumed. Your kefir should have a slightly sour taste and smell but not overpowering or bitter.
As your grains grow, you can increase the milk quantity by 1/2 cup every few batches. If your kefir becomes too sour, you need to reduce the amount of grains that are used.
Avoid overcrowding by starting new batches with a small amount of excess grains.
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