Courtesy Jordan Champagne, chef and proprietor, Happy Girl Kitchen Co. in Pacific Grove
Makes 1 quart
1 quart milk—goat, cow, sheep or coconut
1 tablespoon kefir grains*
Pour the milk into a clean glass jar. Add the kefir grains and cap. If you do not want your kefir to develop too much effervescence, then put the lid on loosely. Leave the jar at room temperature for 24 to 48 hours, shaking it periodically. I put my kefir out on the countertop next to the stove where it is a little warm and out of the sunlight. In about 18 hours I find it to be perfectly cultured without becoming too sour or separated.
At this point, pour the kefir through a strainer to fish out the precious grains. Reserve the … Read More