Guest guest Posted June 30, 2010 Report Share Posted June 30, 2010 I have 2 ways of using the Kefir grains, and strangely enough will give you quite different end results. Method 1. Easiest: Get one of those little plastic sieves, put the grains in there and fill up a glass with the milk. Sit sieve in glass so milk is covering the grains. Cover the lot loosely to keep dust out and just sit. When kefir is made, lift out the sieve, rinse gently under tap and put straight into another lot of milk. Easy-peasy! More grains means it's quicker to make. Method 2: Put grains and milk together in glass and sit. You will have to strain the grains out when kefir is made. Method one gives a very smooth, creamy & mild tasting kefir. Method two gives a grainy/grittier texture and sharper taste. It might take a few goes to get to know how long it will take in your climate, but normally only a day or 1 1/2 days. It will be pretty much set when ready. Have fun. Quote Link to comment Share on other sites More sharing options...
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