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Recipes taken from OF CABBAGES & KIMCHI by James Read (Particular Books, £18.99)
Prep Time
8-12 hours
Cook Time
-
Servings
-
Calories
-
Method
1 Pour the milk into a jar, add the kefir grains and stir. Seal the container and leave for 8 hours (or 12 if the temperature is cooler than 210C).
2 Taste the kefir and see if it’s sour enough for your liking. If so, strain it into your bottle and lid it, then keep in the fridge for another 24-72 hours for secondary fermentation. The resulting kefir will last in the fridge for about a week.
3 Fancy a kefir smoothie? Blend in 3 tbsp peanut butter and half a banana.
4 Waste not… Put the leftover kefir grains in a small container and pour over just enough milk to cover them. Rinse the milk off the grains weekly and replace it.
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