Making kefir is as easy as 1-2-3-4-5

1. Rinse the grains

2. Place grains in milk

3. Wait 24 hours

4. Strain kefir

5. Drink

And repeat steps 1-2-3-4-5

You'll need two containers, a strainer and milk.

Rinse kefir grains with a cool water (NOT very cold and NOT very warm water) and put into container with milk

(2 table spoons of mushroom on 200 ml of milk for 24 hours. (4 table spoons of mushroom on 500 ml of milk for 24 hours).

Contain the Tibetan milk mushroom in a glass or plastic jar or container.

Use sieves and spoons made out of plastic only.

Metals can disturb the growing of the micro-organisms if they are being allowed to intrude as ions.

Constant contact with metal can result in damaging the Mushroom.

Put the jar with the Tibetan milk mushroom in a quiet dark place out of direct sun.

Temperature should be between 18º - 28º C is good; about 25º is optimal.

The cooler the temperature the slower the process. The higher the temperature the faster the process.

Kefir grains are soft, spongy and all sizes.

Any kind of milk is acceptable to kefir.

Stir or gently shake the container several times while waiting.

The clear liquid on the bottom is WHEY.

This part is very healthy and contains most of the minerals and is very bitter tasting.

The creamier upper portion is the CURD and is sweeter.

Most suggestion are to stir these two back together before straining.

The longer the time the more sour the taste

and the more separation into curds and whey.

What is ideal is totally up to you and your family.

Strain the kefir, pour through a sieve to retain grains.

Rinse the grains and wash the container.

Store the ready kefir in the refrigerator no more than 2 days.

Note: Fresh kefir is much more healthier than refrigerated!

In the beginning you're able to make about 1 cup of kefir daily.

The Grains will continue to grow and multiply.

The amount of kefir is determined by the ratio of Grains : Milk.

The greater the amount of grains to milk the faster the kefir is ready.

If you want your kefir sooner decrease the amount of milk.

If you want more time to prepare the kefir - decrease the amount of grains or increase the amount of milk.

For example 1 spoonful of grains on 1 cup of milk, or 2 spoons of grains on 2 cups of milk and kefir should be ready in 36 - 48 hours.

The cooler the temperature the slower the process. The higher the temperature the faster the process.