How to make Milk Kefir?

Please watch the below videos for getting an idea about how to ferment Milk kefir when you receive your grains from Feelgood kefir. A complete instruction set is also provided along with the parcel. Please read them carefully before starting your first batch. Please note that grains are so sensitive and so please don’t guess anything and spoil your it. If you have any doubts/questions/clarifications even after reading the instruction set, and watching the videos, feel free to contact us at our WhatsApp or Email. We are happy to help you 🙂

You can also check out our FAQ page, Kefir Flavoring and Culture with Non-dairy milk page for more details.

If you need the soft copy of the instructions manual (you will get the hard copy with the product), please contact us at our WhatsApp number.

Some important tips to be noted..

  • Use ONLY PLASTIC/GLASS jar for fermentation. Use one having a wide open mouth
  • Use ONLY PLASTIC STRAINER; Better select a juice strainer rather than double mesh one as the former will make the straining process so easy.
  • DO NOT allow the grains to be in contact with any METTALLIC utensils.
  • DO NOT rinse/wash the grains everyday. Do it only if you find it too much sticky, say, once in a couple week or so.
  • No need to even wash the Jar everyday as it may also effect the growth of grains
  • Use only fresh well water (which doesn’t contain chlorine/chemical contents) or pure Mineral bottled water for rinsing grains and washing the jar. We don’t even recommend filtered/RO water as it may still contain chlorine/chemical contents in it.
  • Use ONLY ORGANIC FRESH Milk. If you use commercial packet milk, make sure it is NOT over processed (e.g. UHT, condensed milk etc.) and organic with NO chemicals/preservatives/additives added.
  • You can use Cow/Buffalos/Goat Milk. You can even use non-diary milk like nut milk/Coconut milk Except Almond milk. But make sure that you culture the grains in diary milk for at least 3 times before you culture the grains in non-dairy milk and also make sure you culture it back in dairy milk after at least every 3 brews in non-dairy milk. More details can be read here.
  • Feed the grains everyday. If you are out of station, please add enough milk and keep the jar in refrigerator. And replace the milk at least every week if you are out for more than a week.
  • DO NOT allow the kefir to be over fermented by keeping the jar in room temperature for a long time as this may spoil your grains. When you see that the fermentation has taken place, please keep the jar in refrigerator until you strains it out for the day. In hot temperature, the fermentation will be faster. Also if more grains and less milk are used, fermentation will be faster.
  • The growth of the grains depends upon how well you treat it and the quality of milk, room temperature, grain to milk ratio etc.
  • When you open your parcel, you may feel some odd smell. This is because the grains have been in transit period for few days in some milk and got over fermented. You can strain it and throw away as we have described in the demo video.
  • The grains you received might have become a bit sluggish or shrunken because it was in transit in sealed cover for few days. It has to come back to its active state with the daily fermentation you do after you receive it.
  • When you start fermenting after receiving the grains from transit, the first 2-3 batches may not give you a proper constancy as the grains will take some time to get back to its active state from the transit period. So we recommend you to use less amount of milk for the first few batches (100 – 200 ml), then gradually increase the amount depending upon the requirement.
  • The ideal grains to milk ratio for 1 liter of milk is, to use 15 grams (1 table spoon) of grains and keep it in room temperature of 22-25 degree Celsius for 24 hours. This may vary depending upon the room temperature and the grain to milk ratio.
  • If you are drinking milk kefir for the first time, we recommend you to start with less quantity, say 50 ml and then gradually increase the quantity.
  • For second fermentation, you have plenty of options with fruit flavors, herbs, spices etc. You can also visit our Kefir recipes page for getting some idea.
  • Also you can visit our FAQ section for a wide variety of different scenarios and questions you may encounter during your fermentation journey.
  • If you have any questions with the grains received or related to fermentation process, please don’t hesitate to contact us at our WhatsApp support number. We are happy to help you 🙂

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