Make Kefir at home!!

This pre & probiotic powerhouse is an easy go-to that comes with so may health benefits🥛 Thank you Holly Davis, and her cookbook “Ferment” for the inspiration & recipe🙏 #kéfir #yogurt #fermentedfood #diy #trending

[@marlenevalefitness1556]

Thank you so helpful! I look forward to using my grains.

[@ryleekgforsyth]

Yay!!

[@bibianesproule5876]

Did you do just 24 hours for that batch😊

[@ryleekgforsyth]

Yes! Ratio is about 1Tbsp grains to 2 cups of milk, I find this takes anywhere from 12-24 hours. You can play with grains & volume, so more/bigger grains & less milk will have your kefir ferment faster!! Hope this helps😊

[@coopsmusicvision]

at the end you said it would keep for about a week in the fridge. others have said kefir keeps much longer than regular milk in the fridge. even months. is that right?

[@ryleekgforsyth]

I think so. If you leave the kefir in the fridge, it will continue to ferment and will be more sour the longer it sits. After left for a long time, it will likely split into curds & a liquid - still usable but very sour, need to be shaken and you can add more milk to it. I tend to only leave mine about a week to air on the side of caution, if you are to leave it longer use your nose (should not be stinky) & observe colour texture etc. Hope this helps!