Ingredients - Makes 1 litre
(Fermentation time: 3 to 72 hours)
Method
Pour the milk and cream, if using, into a saucepan. Gently warm, without boiling, to body temperature – around 36.5°C, or when you can comfortably leave your (clean!) finger in the milk for 10 seconds.
Put the milk kefir grains in a 1.5 litre wide-mouth glass jar. Pour in the warm milk mixture and stir well. Cover the jar with a piece of muslin (cheesecloth) and secure with an elastic band.
Place the jar in a warm spot, out of direct sunlight, and leave the liquid to ferment for 3 to 72 hours, depending on the room temperature and the texture of milk kefir you prefer. Don’t forget to agitate the mixture as frequently as you can.
To bottle, sit a strainer over a 1-litre bowl. Pour the milk kefir through the strainer so the liquid runs into the bowl and the thicker milk kefir is left in the strainer. Using a spatula, gently push the thicker milk kefir through the strainer into the bowl. The milk kefir grains will remain intact in the strainer. Set them aside to re-use or rest.
Pour the milk kefir into a 1-litre glass jar or bottle with a tight-fitting lid, and screw on the lid.
Store the milk kefir in the fridge and enjoy cold. Refrigerate for up to 5 days.
This is an edited extract from Probiotic Drinks at Home by Felicity Evans, published by Murdoch Books. $27.99.
Photography: Rob Palmer.