Plain Kefir
Plain kefir is a tangy, pourable cultured milk made with nothing more than milk and a spoonful of living grains. The grains are rubbery little lumps of bacteria and yeast that multiply as they ferment, so one starter keeps producing batch after batch and can be shared with friends. Full cream cow's milk gives the best result, though goat's and sheep's milk also work. Fermentation takes a day or less on the counter.
Instructions
Lift the kefir grains out of the previous batch using a sieve or colander. Shake them gently to drain off the excess kefir. Rinsing is not necessary, though you can rinse them in a little fresh milk if you prefer.
Put the grains in a glass jar or jug and pour in the fresh milk. A ratio of about 1 part grains to 10 parts milk, or 5% by weight, works well.
Leave the jar to ferment at room temperature, around 18 to 22°C, for 12 to 24 hours. It is ready when the milk has thickened to a smooth, yoghurt-like consistency.
If the kefir ferments too long, the curds and whey will begin to separate. Stirring in some extra milk vigorously will usually bring it back. Keep the jar out of direct sunlight, and in cold weather set it somewhere warm but not hot, such as a cupboard above the stove.
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