Kefir is a classic Indian fermented drink. It’s often compared to yogurt, but is much thinner to the point that people drink it straight from a glass! It has all the benefits of any fermented food, and you can flavor it with nearly anything–though most people prefer fruit flavors.
- 4 TBSP kefir grains, dry
- 1 gallon whole, organic, grass-fed, raw milk (if possible, or as close as you can get) This can be substituted with almond milk, cashew milk or other substitutes.
- Mason jars with lids
- Tightly-woven cloth (for temporary lids)
- Heavy-duty rubber bands (to seal the cloth on the jars)
- Wooden spoon
- Plastic strainer
- Equally distribute your kefir grains among your mason jars
- Equally distribute your milk among your mason jars (always leaving a little bit of room at the top of the jar)
- Cover your jars with the tightly-woven cloth and seal with rubber bands
- Let sit at room temperature, out of direct sunlight, for 1-2 days, stirring occasionally with the wooden spoon
- When finished, strain the milk of kefir grains and serve. Grains can be re-used for another batch, but must be used immediately.