Here is the recipe to activate your dehydrated milk kefir grains for the first time.
Do this step only once.
- 500 ml glass jar
- Cotton filter and a rubber band
- Fine sieve
- Pour the contents of the bag of Milk Kefir Grains into the jar
- Add 250 ml of non-chlorinated water and mix.
- Cover and let stand for 2 hours at room temperature.
- Rinse with lukewarm water using the sieve (can use tap water; watch out for temperature).
- Most sieves are good. Stainless steel, or plastic.
- Never use hot water. It would kill your grains. Check the temperature using your finger. If it's too hot for you, then it's also for the grains.
- Rehydrated grains during the previous step
- Milk (whole, light, 0%, or raw milk)
- Glass container (approx. 500 ml) with lid
- Small fine sieve
Day 1 to day 7 Steps
- Place the grains in the container.
- Add 125 ml of milk.
- Cover and let stand at room temperature (19-25°C).
- After 8 hours, mix regularly using a clean spoon or by shaking your closed container from top to bottom (this latest technique is very effective). This step is essential to allow the milk to come into contact with the grains.
- After 24 hours, filter and rinse with warm water Using the sieve (pay attention to temperature), throw away the milk and repeat the steps every day, in order to properly reactivate your grains.
Start tasting from day 3 and you can eat it as soon as its aroma and taste are satisfying (usually around the 5th day).
As soon as you observe signs of fermentation (milk thickens and acidifies), usually between day 3 and day 5, double the amount of milk.
If your kefir becomes very acidic, or if there is too much coagulation after 24 hours or less, then you can either double the amount of milk or halve the amount of grains.
After day 7
It is no longer necessary to rinse the grains. Continue to make your kefir as regularly as possible in order to have a good amount of very active grains. After 1 month, your grains will have gained in strength and you will probably need to find a larger sieve to properly separate the grains from the kefir (it will be much thicker).
Kefir grains should become pearl white after a few days and will generally begin to grow and multiply significantly after about 4 weeks.
You can try different recipes and if you like it bubbly, you could do a second fermentation in a hermetically sealed jar (12 to 24 hours at room temperature).
Take a break
The kefir works better if it is produced continuously, but if you want to take a break, then rinse your grains, dry them with a dry towel and freeze them in an airtight bag. They will keep this way for at least six months.