Bottles or jars for finished kefir; Directions. Add 2 cups of fresh milk to the jar. Add 1 TB of kefir grains to the milk. Cover with a plastic lid, cloth cover or Fermentation Cap. Let sit for 24-48 hours – no longer than 72 hours or the grains will begin to disintegrate. Kefir makes for a wonderful addition to breads, cakes and muffins. You can replace kefir in all recipes that require the use of buttermilk, yogurt or milk. Baking with kefir will get you some incredibly soft and smooth bakes with a slightly tart flavour. 11. Enjoy A Kefir Parfait or Pudding. You can also make parfait or pussing using kefir. Increase the amount of milk by 1/2 cup. For each batch, only increase the amount of milk if you notice the milk thicken. If it doesn’t thicken within 24 hours, strain the kefir grains but add the same amount of fresh milk to the grains that you did the previous time. Each batch happens around every 12 hours and the amount of milk you add Blend in some cream and some fruit and you have a delicious thick kefir milk shake. Other thickener options that you can add is tapioca, gelatin, ultra-gel or agar. 8. Combine with viili to make a hybrid kefir viili. Milk kefir grains that successfully combine with the Viili bacteria will create a really thick and more mild kefir every time Kefir is made by adding kefir grains, which contain yeast and good bacteria, to cow, goat or sheep milk. The microorganisms convert lactose (milk sugar) into lactic acid, giving it a sour taste Milk kefir is a mesophilic culture, meaning it does not require the warmer temperature range, 100-115 degrees, that many yogurt cultures require. That said, temperature is a consideration in kefir-making. The other big consideration is just how long you should allow your kefir to culture. You can achieve different flavors and viscosity To make yogurt, cook milk stirring all the while; add kefir or yogurt culture to the milk once it has cooled, and keep the milk warm until it sets. Slowly warm the milk to 185°F (85°C) over medium heat. Stir the milk as it warms. Cook the milk at 185°F for 30 minutes to 1 hour. Stir it nonstop. 1. Put harvested kefir grains into a jar with 4 cups (946.35 mL) of animal milk. Place the grains you strained out of a batch of kefir you made carefully back into the jar you used to make the kefir or a clean jar. Cover them with 4 cups (946.35 mL) of fresh whole animal milk to start making another batch of kefir. AJcGkwA.