Kefir (Using Easy Kefir Packets)
This method uses Easy Kefir powder packets. It's made from freeze-dried kefir grains. It's very easy to make, and is the way I made kefir when I first started.
Servings: 1 quart
- 1 Packet Easy Kefir
- 1 Quart milk (See Recipe Notes below)
Pour four cups of milk into a quart-sized glass jar.
Sprinkle the entire contents of one Easy Kefir packet into the jar and mix well.
Put a lid on the jar.
Let this mixture ferment at 72° to 75°F for 18 to 24 hours. If the temperature is below 72° let it ferment a little longer.
Place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
To make more kefir from this batch, go to the lesson — Starting your next batch of kefir.
Most types of milk are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, and homogenized. I mostly enjoy fresh raw whole cow’s milk to culture kefir.
You will know your kefir is ready if the milk has thickened and has a distinctive sour fragrance. The final consistency should be pourable and thicker like yogurt.
When you put the kefir in your refrigerator the fermentation process continues, but chilling it will slow down the fermentation of the healthy bacteria and beneficial yeast.
Re-culturing Your Kefir