Kefirko HOW TO MAKE MILK KEFIR
Ingredients, Containers and Equipment for Making Milk Kefir
・Dehydrated Milk Kefir Grains（1g / 0.03 oz）
・Milk (pasteurized milk recommended)
■ Activation：less than 100 ml / 3.38 oz ～gradually increasing
■ Cultivating Kefir Grains：600ml /20.29 oz
・Kefir Maker Kit
*Kefir Maker Jar 848 ml / 28.67 oz
■ 300ml / 10.1 oz at the bottom line
■ 600ml / 20.2 oz at the upper line
【 These are the ingredients for making milk kefir without using a kefir maker. 】
・Bottle (glass bottle recommended)
・Kitchen Paper (use instead of lid)
・Rubber Bands (string to tighten kitchen paper)
・Colander for straining grains
・Bowl for Strained Kefir
Guide to Containers, etc. Used for Fermentation
・Please avoid anything that is made of metal or has antibacterial containers, lids, spoons, colanders, etc. used for fermentation.
Plastic (BPA-free), glass, silicone, etc. can be used.
・There is no problem as long as you use well-cleaned containers and equipment, but if possible, please also sterilize them with boiling water or alcohol to ensure thorough hygiene control.
About Kefirko's Grains
Dehydrated Milk Kefir Grains are about 2 mm to 1 cm （1/16 inch to 0.39 inches）in size and vary in colors such as cream, yellow, and orange.
Please be assured that even small grains can be fermented without problem.
★How to Activate Grains
① Put less than 100ml (60-80 ml / 2 oz to 2.7 oz recommended) of milk and Grains in a container.
② Allow to activate at room temperature for approximately 24 hours. Room temperature should ideally be 20-25 degrees Celsius / 68-77 Fahrenheit.
③ After 24 hours, strain the grains through a colander and discard the milk.
*If you are using a kefir maker, there is a "WATER" mark on the strainer lid (colored lid), so please dump the milk out of that closely spaced slot.
Rinse the Grains with warm water (20-24°C / 68-75.2°F) and return to the first step.
Repeat steps ② to ③ until the milk is loosely solidified.
Gradually increase the amount of milk as it becomes loose and curdled.
Activation will be complete within approximately 5-7 days in warm weather and within approximately 14 days in cold weather.
*When washing with lukewarm water, repeat the process until the 3rd or 4th culture,but after that, washing is not necessary. When washing them, please avoid using tap water that has not been dechlorinated.
【 Important 】
If the activation does not go well, it is possible that grains may not be compatible with milk.
If you feel that activation is not going well, please send us an email.
*Do not seal the container during fermentation, but cover the container with kitchen paper and seal it with a rubber band, or use a kefir maker to allow air flow in.
*When using a kefir maker, please lower the top lid (transparent lid) to the strainer lid (colored lid) to prevent dust from entering from the outside air.
*Activated milk can be used for cooking if heated above 90 degrees.
★ Fermentation Method After Activation
④ Put the activated grains in a container with 600ml / 20.29 oz of milk.
⑤ Let it ferment for 24-48 hours at room temperature. When the milk becomes thick and sour, the primary fermentation is complete.
*If the room temperature is low, it may take more time to complete fermentation.
* Kefir is not solid like yogurt, but is completed in a loose liquid state.
⑥ When fermentation is complete, remove the lid and gently stir the milk kefir with a stick.
⑦ Strain the stirred milk kefir with a colander, put it in a container, and separate it from the grains.
☆ Store the finished milk kefir in the refrigerator and serve within one week.
【 When Using a Kefir Maker 】
Smaller grains should be strained through the narrower slots marked "WATER" on the strainer lid until they have grown to a larger size.
【 When Not Using Kefir Maker 】
If you are not using a kefir maker, we recommend using a fine-mesh colander (not metal) to prevent the grains from falling out.
★ How to Reuse Milk Kefir Grains
The grains remaining after straining through a colander can be added to new milk and fermented repeatedly by following the same process as the previous "Fermentation Method After Activation", it is possible to ferment repeatedly.
☆ Dehydrated milk kefir grains do not increase easily, so it is very easy to manage them and there is no need to weigh and measure.
* However, depending on the cultural environment, it may increase.
☆If the grains are managed hygienically, it is possible to ferment them semi-permanently repeatedly.
If you have any questions about the activation/fermentation method, please feel free to send us an email.
Where to Put Containers During Fermentation
・During the activation and fermentation of milk kefir, keep the container out of direct sunlight.
・If you are handling other bacteria such as fermented foods, please put the container containing milk kefir a few meters away from the other bacteria.
If you are handling strong bacteria such as Bacillus subtilis natto, it is safer to culture the milk kefir container in a separate room. Also, avoid placing it near houseplants (planted in soil) or on the floor.
Take a Break from Milk Kefir Fermentation
Put milk and grains in a small jar, seal it, and store it in the refrigerator.
Storage period：Up to 7 days
Storage and precautions
・Store unopened packages away from direct sunlight, high temperature and humidity.
・Use it immediately after opening.
・All fermented foods may contain trace amounts of alcohol and histamine. Children and nursing or pregnant women should consult a a doctor before ingesting.
Returns and Exchanges
■If there is a defect, damage, or mistake in the product, we will process a return, exchange, or refund. We apologize for the inconvenience, but please send your name, order number, store name and date of purchase, and a picture of the item if it is damaged to our email address.
■Please note that the customer is responsible for shipping charges for returns and exchanges due to customer reasons, such as differences in product image or wrong order.
We do not accept returns of products that have been used or opened, so please be sure to contact us in advance by email.