Instructions For Activating Milk Kefir Grains
- Empty the entire packet of dehydrated milk kefir grains into 1 cup fresh, cold pasteurized milk (don’t use raw milk for activation) and stir. Cover with a coffee filter or cloth, secured by a rubber band and place in a warm spot, 68°-85°F, to culture.
- Between hours 8-24, check the milk hourly. Ask yourself...
- Ask: Is the milk thickening or changing texture slightly in less than 24 hours?
- If "YES"...As soon as you notice a change in the milk’s texture, strain out the grains and put them in fresh milk, increasing the amount of milk by 1/2 cup. Cover and culture as before.
- If "NO"...At the end of 24 hours, strain out the grains and put them into the same amount of fresh milk (never decrease the amount of milk). Cover and culture as before.
- Activation usually takes 3-7 days. By following the steps above, the size of your batch will increase in 1/2 cup increments up to a total batch size of 4 cups.
- If the milk thickens in less than 24 hours, remove some grains or add milk to keep your grains fed and happy. Your grains are activated!
How Do I Know If My Grains Are Activated? Your grains are activated when they are reliably thickening milk in about 24 hours. This process usually takes 3 to 7 days and can vary based on the culturing conditions.
Instructions For Making Milk Kefir with Grains
- Transfer the kefir grains into up to 4 cups of fresh milk.
- Cover with a coffee filter or cloth secured by a rubber band.
- Place in a warm spot, 68°-85°F, to culture.
- Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours.
- After culturing is complete, separate the kefir grains from the finished kefir.
- Place the kefir grains in a new batch of milk.
- Store the finished kefir in the refrigerator.
Below are PDF versions of instructions for Milk Kefir Grains, Water Kefir Grains, and Kefir Starter Culture. You can view them on the web, download them to your computer, or print them.