Incredibly Simple
Great for gut health and easily made at home not only for a fraction of the price but organic and no added ingredients. Very simple to make in 15 minutes and yields around two weeks worth of kefir. What’s more once you’ve made your first batch this will now be your starter for the next batch and so on meaning your culture of friendly bacteria will always come from your previous batch, some peoples cultures are over 50 years old, mine is 5 years old and when we go away on holiday it is like trusting your child or pet to someone!
Cooking time 15 minutes
Ingredients
1 ltr goats milk
1 sachet starter (amazon)
Equipment
2 wide mouth ball mason jars
1 box sauer fermenting kit self venting lids
Sterilising The Jars
Pre heat your oven to 180 C / 356 F place your clean jars in the oven and leave for 5 minutes, remove from the oven and leave to just cool before filling with your goats milk.
To Make Kefir
Warm the goats milk slowly to 22 C / 71.6 F the milk often peeks just above this temperature, remove from the heat and wait until a stable 22 C / 71.6 F then sprinkle over the starter culture, gently whisk in and pour in to your jars, pop on the sauer lids and leave for 12 hours in a warm kitchen. After 12hrs pop in the fridge and leave to finish fermenting for another 2 day’s before starting to eat.
Your kefir should taste slightly sour and creamy with the consistency of doublecream. Enjoy.
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