I started out with 10g of kefir grains. It made one small glass of kefir. In two days it had doubled in size…Cultured kefir ready to have its grains scooped out to start a new batch. The grains thrive on the lactose in the milk, and their activity creates the fizziness in the finished kefir.How it looks from the top when it’s ready. It can take anywhere between 12 – 36 hours to culture depending on ambient temperature and the happiness of the grains. They like consistency and get a bit grumpy if you change their regular milk for something new. So if you swap from cow to goat milk for instance, mix a bit of cows milk with the goat milk at first to ease the grains into their new food environment.Monster blob. Do not be afraid or grossed out.The new kefir and the separated grains ready for fresh whole milk. I never bother measuring the blobs to ratio of milk. This is a lot of kefir grains for 500 ml of milk, and you could use half the amount I have here.The kefir itself. This batch was semi set like Greek yogurt.Banana and Necatarine kefir smoothie in the morning sun.
That does look a bit scary! A smoothed-out, non-scary version of kefir is sold in our local supermarket at a reasonable price, and I have some every day for breakfast, over oats and granola. Delicious stuff.
Type The Clouds 
That does look a bit scary! A smoothed-out, non-scary version of kefir is sold in our local supermarket at a reasonable price, and I have some every day for breakfast, over oats and granola. Delicious stuff.
LikeLike
Summer resolution: try kefir. The banana and nectarine smoothie looks delicious.
LikeLike
Interesting bacteria! I can’t stand kefir – but I make my own yogurt.
LikeLike