DARK HOLLOW FIELD GUIDE
Milk Kefir Grains: Care & Instructions
Milk kefir grains are a reusable living culture for fermenting milk into a tart, cultured drink. With regular feeding, the grains can be used again and again and will often multiply over time.
Quick start
- Place the kefir grains in a clean glass jar.
- Add milk. Whole milk works especially well.
- Cover the jar with a breathable cloth or paper towel secured with a band, or use a loose-fitting lid.
- Leave at room temperature out of direct sun and begin checking after about 24 hours.
- When the milk has thickened and tastes pleasantly tart, strain out the grains and place them into fresh milk for the next batch.
Fermentation time
Fermentation speed changes with temperature, the amount of milk, and the quantity and activity of your grains. A warm kitchen may produce kefir in about a day; cooler conditions may take longer. If it becomes more sour than you like, shorten the next fermentation or use more milk.
Using your kefir
Drink it plain or flavored, add it to smoothies, serve it with granola, or use it much as you would cultured buttermilk or yogurt. Refrigerate finished kefir if you are not using it right away.
Keeping the grains going
After each batch, strain the grains and return them to fresh milk. Healthy grains commonly multiply. Share extras with a friend, start another jar, or keep a small backup culture.
Taking a break
For a short break, place the grains in fresh milk, cover, and refrigerate. When you are ready to begin again, strain and feed them fresh milk. It may take a batch or two at room temperature for the culture to return to its usual rhythm.
Milk kefir vs. water kefir
These are milk kefir grains. Water kefir uses a different culture adapted to sugar water. We recommend using milk kefir grains for dairy fermentation rather than trying to permanently convert them into water kefir grains.
Questions?
If you received your grains from Dark Hollow at a farm market or event and need help getting them established, get in touch.