A mildly tangy, fizzy fermented milk drink made by fermenting kefir grains in milk at room temperature. Drunk plain at breakfast or as a snack, it is a classic example of homemade fermentation.
Place the kefir grains in a glass jar and add the milk over them, stirring gently with a spoon.
Cover the mouth of the jar with a cloth and let it ferment at room temperature, away from direct sunlight, for 18-24 hours.
Pass the fermented kefir through a plastic strainer to separate the grains, then bottle the kefir and chill it in the refrigerator.
Important: Don't let the kefir grains come into contact with a metal spoon or strainer; use glass or plastic material. Allergen: contains milk and dairy products; those with lactose intolerance should be careful before consuming.
The longer the fermentation time, the sourer and thicker the kefir becomes, so you can adjust the time to your own taste.
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