March 4, 2013 by nourishing buttons
Kefir worked perfectly, so now we have about half a litre of kefir every day. Yum Yum. Its a bit like an unusual pet, needs feeding and changing daily without any responsibility.
So it cultures/ferments in roughly 24 hours (just on the worktop). When it has turned into a thick consistency you strain the grains through a non metallic sieve, then pop the grains back into the original jar and top up with milk. After straining you are left with magical kefir!