Making Creamy Cold-Fermented Kefir at Home

I like to make Kefir at home. You can find many resources that teach you how to make kefir, but I know a way to make it which is a bit different. This article assumes that you at least know the basics of kefir making. I will go over how I make it but I assume that you know all about how long to ferment it and what a properly fermented batch looks like.

Several years ago when I got started making kefir, my kefir grains multiplied to the point where I could ferment a gallon of milk at a time. The problem here is that since I am the only one who really drank it at the time, and it only takes 24-48 hours to ferment, I couldn’t drink it fast enough. The other problem I had came in the summertime. Kefir ferments much faster when it is warm. I was living in an apartment where it would easily get to 80-85 degrees Fahrenheit, and I usually would go away to my parents’ lake house on the summer weekends, so I didn’t want to leave a gallon of explosively fermenting milk alone in the kitchen….

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