Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 Hi Jan, To make kefir by the glass, I just put about 1/4 - 1/2 teaspoon of grains in an 8 oz. glass, and add about 8 oz. of milk. Cover with plastic wrap, letting the wrap touch the surface of the milk. Set on a saucer (sometimes there is a little run over as it ferments, but if you don't let the plastic touch the milk this won't happen). Let stand undisturbed at room temp for 24 hours, then I take out the grains with a fork, transfer them to a clean glass and add milk. The freshly fermented kefir gets stirred, then covered with plastic and refrigerated 24 hours. Then it is ready to use. Comes out great! The extra grains can be frozen and kept as backup. -------------------------------------------------- > Hi , > > I emailed you and then thought, what if you don't read your email often or > use that address anymore, so I will post my question to you. > > I like the idea of making a glass at a time. Will you write your recipe > here for me please? > > I received my grains today and am very excited! > > TIA, > jan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 Thank you, . I put it in my One Note, because I am so forgetful! Teflon brain. My friend with Lyme disease once said, " My rememberer is broken, but my forgetter isn't " . LOL jan > > Hi Jan, > > To make kefir by the glass, I just put about 1/4 - 1/2 teaspoon of grains > in an 8 oz. glass, ... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2011 Report Share Posted April 5, 2011 Cb nv Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.