Homemade kefir

• kefir grains↗½ tsp tsp

  (see tip, below)

• milk↗1 pint pint

  (organic whole milk for best results)

• lemon↗1 slice slice

  or 1 drop lemon oil (optional)

• clip-top jar with gasket for fermenting500ml ml

  (or jar, cover and rubber band)

• a sieve, jug/bowl, storage bottle or a straining funnel and wide-necked bottle

Step-by-step instructions

1. 1

   Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.

2. 2

   Set aside at room temperature for 18-24 hrs to ferment. It’s turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming – this is quite normal.

3. 3

   If you can’t strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong – you can strain it anytime over the next 48 hrs.

4. 4

   Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.

5. 5

   You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.

6. 6

   In order to make some more kefir, rinse out the jar, return the grains (don’t wash them, there’s no need), and start again from the beginning.