Milk kefir grains are a live active culture consisting of yeast and bacteria existing in a symbiotic relationship. Milk kefir, or búlgaros, is a fermented milk drink made with kefir “grains” a fermented substance.
I put the kefir culture in the glass jar, then fill it with fresh milk about full. Covered the jar with the lid with a rubber gasket so it will not let out any pressure.
I wrapped the jar in the heated jacket and wait for 48 hours in order that it will make a thicker, sourer kefir. The temperature effects how quickly the culture works so I used the jacket. When it’s ready strain the kefir into a clean jar.
While it’s fermenting the kefir grains will float to the top of the milk along with any cream. You use a wooden spoon to scoop out the culture from the kefir as the culture is easy to feel and separate from the liquids.
The kefir culture produces a jelly like polysaccharide substance that develops around the grains as they grow. As you remove the grains you may find them coated with a gel like substance. This is the kefiran. Giving the kefir a good stir will distribute the kefiran in the kefir and it contributes to the thickness of the finished kefir. Kefiran has been shown to exhibit certain medicinal qualities, and it contributes to the organoleptic (mouth-feel) qualities of kefir.
After straining, the grains are placed straight back into a clean jar without washing them first. Fresh milk is added to the grains to make the next batch.
Categories: Life Cycles