Couldn’t be easier!
- 1 tablespoon of milk kefir grains
- 1 litre milk, goat or cow – probably sheep too but I haven’t tried this
- 1 litre kilner jar
Put the milk into the kilner jar and add the grains. Stir gently.
Leave the kefir in a warm place to culture, it will only take about 24hrs, it’s worth trying it after 18hrs so that you can gauge the sourness. Up to 48hrs is ok, but it will be getting really tart by this point.
If you need to rest your grains, you can put them in the fridge in a cup of milk. Change the milk every week, as the grains will eat all the lactose. As with the water grains, they may be a bit sluggish after resting.
Milk grains can also be used for nut milk kefir, lots of recipes are on the web.
Milk kefir can be drunk as it is and it can also be strained to make kefir cheese (labneh).
PLEASE NOTE THAT MILK AND WATER GRAINS ARE NOT INTERCHANGEABLE