Ingredients
- 1 c raw milk kefir
- 1 gal raw milk
Directions
- Skim cream off the top of the milk, and use as desired
- Pour the raw milk kefir into the skimmed raw milk
- Fasten lid and shake jar
- Allow to ferment 24 hours, or until the whey breaks1
- To slow down the fermentation process, store the kefir in the refrigerator. If you prefer it sourer, leave it out.
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You can tell the whey has broken by the presence of little thin yellow lines in the kefir. ↩︎