Kefir Instructions

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1/4-1/2 tsp. Kefir C culture
½ to 1 gallon milk
Optional: Non-fat dairy milk powder, Sugar, Vanilla extract


Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
Measuring spoons
Large mixing spoon
Note: Please be sure all equipment is sanitized before use.


  1. Heat milk to 180°F and hold for 30 minutes. This process results in a thicker-bodied kefir. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
    Optional step: The best time to add milk powder (for thicker product) is during this part of the process, preferably when the milk is about 100°F. Or you can add sugar and/or flavor extract at this time as well. (2-3 Tbsp of sugar and 1 tsp of extract per 1/2 gallon is a good place to start) 
  2. Cool milk to 72-76°F and add kefir culture. General usage rate is 1/4 tsp. per 1/2 gallon milk or 1/2 tsp. for 1 to 2 gallons milk. Stir culture in gently until dissolved.
  3. Incubate at 72-74°F for approximately 12-16 hours.
  4. Refrigerate.


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