Plain Kefir

1445 min · serves 5

Ingredients

• 50 grams (1¾ oz) of kefir grains (see note)
• 500 ml (1 pint) fresh milk (see note)

Steps

1. Remove kefir grains from previous batch of starter, using a sieve or colander.
2. Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk).
3. Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10 or 5% w/w.
4. Set aside to ferment at room temperature (18–22°C) for 12–24 hours (see notes) until a smooth yoghurt-like consistency develops.

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Adapted from “Plain Kefir” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.