1 liter (1 quart)
1 quart of your milk of choice
1 pouch of Kefir Starter
Add the milk to a quart mason jar.
Let the milk sit at room temperature so the starter will dissolve easily.
Then add the starter to the milk and stir gently.
Cover the jar with a cheesecloth and tie it with a rubber band.
Leave it for 10 to 18 hours at 72 – 74oF to ferment completely.
When using cow milk – it will have a yogurt consistency when done.
Once ready keep it refrigerated.
Anna’s Tip: I use whole, organic, pasture-raised milk for my kefir – it’s the one that makes the consistency I like. But you can use any other vegetable milk for a much lighter consistency.
The kefir starter costs $17 on Amazon. The pack comes with 4 pouches. Always save 1/4 of a cup out of your first batch to make a second one, each pouch makes up to 7 batches.
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I’m excited to share that I just published my first e-book
A Weekend of Feeling Great!
In this book, you’ll find all the steps you can take to feel great. Besides all the foundational principles of multidimensional health, it has a sample of a productive daily routine and a two-day menu with 10 healthy recipes for you to try.