My ferments: Milk Kefir
- Milk kefir. What is it?
- Put the ‘grains’ of starter in cold milk, leave for 24-72, hours, longer means more sour.
- Milk can ‘break’ if for longer, but it’s not ‘spoiled’, vigorous shaking will reconstitute the mixture.
- Can be flavored (with tea, juices, infusions), can be used for cooking, can be used to make tea, can be consumed like drinkable yogurt or buttermilk.
- Grains will multiply and increase in volume
- Temps: 1 day if temps higher than 80F. In colder temperatures can take up to 3 days to properly set. Longer = ‘more solid’ complete fermentation, no fear of lactose for the intolerants.
- After fermentation is complete, can be added with sugar and put out for a day or two in tightly sealed container to make it sweet, sour and fizzy, refrigerating it after improves the flavor even more.
- Milk kefir grains can also be used to ferment sugar + water after adding sugar and nitrogen source, like carrot.
- TO increase the biomass of the kefir ‘grains’, add whey protein + aerate the mixture using bubblers.
