Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Wednesday, April 21, 2010
Milk Kefir Instructions
2 Tbs. kefir grains
3 1/2 cups milk (preferably whole, non-homogenized)
Place kefir grains in clean quart sized glass jar. Pour milk over grains. Leave about an inch of head space. Cover loosely with lid. Leave on the counter, at room temperature for 24-48 hours. Occasionally tighten the lid and shake the jar. The milk will start to separate a bit, leaving pockets of whey throughout the jar. When it is fermented it will taste tart, like yogurt, with a yeasty, cheesy flavor as well.
Shake the kefir before straining through a fine mesh stainless steel sieve, pushing the kefir through with a wooden spoon or silicone spatula, if necessary. The grains will remain in the sieve and can be reused indefinitely to ferment milk and/or cream. (They will multiply and grow too, and can be eaten as an excellent probiotic source.)
Store strained kefir in a sealed pitcher or jar in the refrigerator. Consume within two weeks. Place grains in a clean jar to start another batch.
Storing grains when not in use--cover with fresh milk and refrigerate for up to one week. This produces kefir at a slower rate, and you can drink the product. Alternately, cover the grains with fresh milk and freeze for up to several months. The product of this method should be tossed. Grains will need to be "refreshed" after freezing, by being put into fresh milk. The product of this first post-freezer ferment may need to be tossed as well.