Taught by Jeannine Tripp
1. Transfer the keﬁr grains to up to 4 cups of fresh milk
2. Cover with a coffee ﬁlter or cloth secured by a rubber band
3. Place in a warm spot, 68-85 degrees, to culture
4. Culture until milk is slightly thickened and aroma is pleasant, generally 24 hours
5. After culturing is complete, separate the keﬁr grains from the ﬁnished keﬁr
6. Place the keﬁr grains in a new batch of milk.
7. Store the ﬁnished keﬁr in the refrigerator.
The ﬁrst fermentation takes place when milk keﬁr grains are added to milk and culturedfor 12-24 hours.
A second fermentation takes place after the grains are removed. Fresh milk keﬁr is cultured at room temperature for another period of 8-12 hours, with ﬂavoring additions ifdesired.
fermenting the keﬁr a second time, with added ingredients, can mellow the ﬂavor of theﬁnished product somewhat. With so many choices available, milk keﬁr can be enjoyedas a sweet treat or savory snack.
B vitamins are said to increase, and the minerals calcium and magnesium are said tobecome more bio-available to the human body when a second fermentation is performed.
What ﬂavor may be added for the second fermentation?
The sky is the limit! Because the keﬁr grains are removed before the secondfermentation there is no risk of contaminating or harming the grains in any way. Here are some ﬂavoring idea:
• citrus fruit zest
• chopped fruit
• vanilla + cinnamon
• cocoa powder
• pumpkin pie spice
• garlic or onion (for use in savory keﬁr dip)
Pleas note: If adding ingredients that contain sugars, like fruit or honey, the ﬁnishedkeﬁr may become more carbonated. To avoid a ﬁzzy ﬁnished product, add sweeteners just before consuming.
How to use:
• add to your favorite smoothie
• strain and use instead of sour cream or cream cheese (here is a link for making keﬁr sour cream. http://busy-at-home.com/keﬁr-sour-cream-recipe/)
• use instead of buttermilk in recipes
• use in homemade ranch dressing
• drink plain with a little salt
• pick one brand of milk and stick with it. Keﬁr loves consistency and will taste way better.
• use plastic or stainless to strain and mix. Plastic is best.
Homemade Ranch Dressing
1 cup some combination of: sour cream, yogurt, homemade mayo, buttermilk or keﬁr(I use 1/2 cup mayo & 1/2 keﬁr)
1 Tablespoon red wine vinegar
2 cloves crushed fresh garlic (or 1/4 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon dried chives
a few shakes cayenne pepper
black pepper to taste, preferably fresh ground
salt to taste