Kefir, a fermented milk drink, originated in the Caucasus Mountains in what is now the Soviet Union. Originally made in bags of animal skins, the grains needed to make this unique and healthful drink are available at most health food stores around the United States. According to the National Center of Home Food Preservation, kefir grains are a combination of bacteria and yeasts that form cultures that resemble grains.
Things You'll Need
Place approximately 6 oz. of kefir grains in a 1-qt. glass jar filled with milk.
Cover the jar with cheesecloth or other loose-weave cloth and allow the jar to sit on the counter for two to three days or until the desired flavor is achieved.
Strain the kefir though several layers of cheesecloth to collect the mother culture and grains formed during the fermentation process. Rinse the grains thoroughly with cold water.
Repeat this procedure until you have double the amount of grains you had in the beginning. Kefir grains will multiply as you continue to ferment additional kefir.
Split the mother culture and grains into two equal batch amounts. Continue to ferment and grow any additional grains needed from the culture.
Refrigerate kefir after the fermentation process is complete.
Unused kefir grains can be stored in the refrigerator or in the freezer.
Kefir grains resemble small cauliflower heads.
References and ResourcesNational Center for Home Food Preservation: Fermented Foods - Kefir
Colorado State University: Kefir Milk - Fermentation and Safety
University of Nebraska: Raw Health Probiotics - The Kefir Curds Article
University of California: How to Make Kefir