Activating milk kefir grains involves rehydrating and getting them accustomed to milk, so they can start fermenting it properly. Here’s a simple guide to follow:

Supplies You’ll Need:

  • Milk kefir grains (dehydrated or fresh)
  • Fresh milk (preferably whole milk, organic if possible)
  • A glass jar (avoid metal containers)
  • A plastic or wooden spoon (avoid metal utensils)
  • Cheesecloth or a breathable cloth
  • A rubber band
  • A plastic mesh strainer (non-metal)

Step 1: Prepare the Grains

  • If your kefir grains are dehydrated, rinse them in non-chlorinated water.
  • If they are fresh, proceed directly to the next step without rinsing.

Step 2: Add Grains to Milk

  • Place the kefir grains in a glass jar.
  • Pour about 1 cup (250 ml) of fresh milk into the jar.
    • Start with a small amount of milk to avoid overwhelming the grains during activation.

Step 3: Cover the Jar

  • Cover the jar with a breathable cloth or cheesecloth to allow air circulation while keeping dust or insects out.
  • Secure the cloth with a rubber band.

Step 4: Let it Ferment

  • Place the jar in a warm spot, away from direct sunlight, ideally around 68-78°F (20-26°C).
  • Let the grains ferment for 12-24 hours.
    • You’ll know it’s ready when the milk thickens slightly and has a tangy aroma.

Step 5: Strain the Kefir

  • After 12-24 hours, strain the kefir through a plastic mesh strainer to separate the grains from the milk.
    • Use a plastic or wooden spoon to gently stir if needed.

Step 6: Repeat the Process

  • Add the strained kefir grains to a fresh batch of milk.
  • Repeat the process (Steps 2-5) for about 3-7 days.
    • Each day, the grains will become more active and ferment the milk more effectively.

Step 7: Taste and Adjust

  • After about a week, your kefir should taste tangy and slightly sour. This means the grains are fully activated.
  • You can start using more milk to create larger batches of kefir (e.g., increase the milk to 2-3 cups or more depending on how much kefir you want).

Step 8: Maintenance of Activated Kefir Grains

  • To keep your grains healthy, continue fermenting them daily in fresh milk.
  • If you need a break, store the grains in fresh milk in the fridge for up to 1-2 weeks. Replace the milk every week for long-term storage.

Tips:

  • Always use non-metallic utensils and containers, as kefir grains can react negatively to metal.
  • The fermentation time can vary based on temperature; warmer environments will ferment faster.
  • If your kefir