Kefir
This is how I make kefir, a fermented dairy product similar to yogurt but made more like kombucha. Colonies of microbes called "grains" are submerged into milk, turning it into kefir which is then separated from the grains with a strainer.
The kefir from this recipe has the consistency of a drink, but it can also be strained with cheesecloth to make a cheese which is similar to Greek yogurt and can be used in its place in most recipes. The whey separated in this process is full of yeast and bacteria which can then start other ferments like sourdough, wine, and creme fraiche.
Instructions
- Combine roughly 3 cups of milk and a teaspoon of kefir grains into each jar. Let set in an area around 65 degrees F for around 24 hours, ideally as soon as you can see some whey separating on the bottom. The jars in the video are a bit over-fermented, but still fine.
- Open finished primary ferment jar, then stir up the contents. Slowly pour the contents into a strainer set over a bowl, gently swirling the strainer during and after the pour until only the cauliflower-looking grains remain in the strainer.
- Optionally, set aside the strained kefir to ferment further without the grains, known as a second ferment. If desired, flavorings like citrus peels or fruit can be added. Second-fermented kefir can be put into the fridge to halt further fermentation and separation.