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Homemade milk kefir is made from kefir grains. They aren’t always easy to find. I got lucky and my client gave me some grains, which was so sweet of her. They are a symbiotic colony of bacteria and yeast.
Kefir is great to add to smoothies, overnight oats, or chia pudding, or drink it as is with a little honey if desired.
2 tablespoons kefir grains
2 cups milk (full fat is best)
Place the milk and kefir grains into a glass mason jar.
Cover with paper and tie with a string. Leave it at room temperature for a minimum of eight hours and up to 48 hours, depending on how strong you want the kefir to be. The longer you leave it, the more sparkling and sour it will become.
Strain the kefir milk with a plastic strainer and plastic spoon till all the milk is strained into another glass jar and you’re left with the grains.
Place the grains in a new glass jar and start the process over again!
Photography by Mushka Krinsky
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