OPTIMAL FERMENTATION CONDITIONS AND SIMPLIFIED PROCEDURE OF SEPARATING THE GRAINS FROM THE KEFIR AT THE SAME TIME

 

 

TOP LID

The top lid of the KEFIRKO jar enables the airflow needed in kefir-making, and helps to prevent impurities from entering the jar. A measuring cup for the kefir grains is integrated in the top lid. The top lid can also be used as a coaster to keep your kitchen tidy.

STRAINER LID

Integrated in the strainer lid is a sieve designed with having in mind the thickness of kefir and the size of grains. The sieve has two pouring areas: one for milk kefir (larger strainer slots) and another for water kefir (smaller strainer slots). This makes the separation of the grains from the kefir very simple – by just pouring the kefir out. Pouring of the kefir into a glass is made easier thanks to a special shape of the outer rim.

GLASS JAR

The concave form of the glass jar provides for comfortable handling. The tactile markings on the outside of the jar indicate the levels for the preparation of kefir for one or two servings (two servings: 0.6 L / 20 oz.).

SQUEEZER

The squeezer included enables you to squeeze juice directly into your water kefir.

 

SWIZZLE STICK

This practical utensil will come in handy for adding the grains and stirring the kefir.



HOW TO MAKE MILK KEFIR

1. Put the grains into the jar and add the appropriate amount of milk – up to the first tactile marking for one serving and up to the second mark for two servings.

2. Open the top lid of the jar slightly to allow the air circulation needed for the fermentation. Leave it like that at room temperature for about 24h. The primary fermentation is finished when the liquid becomes thicker.

3. When the process of primary fermentation is finished (~ 24 hours), remove the strainer lid and use swizzle stick to gently mix produced kefir. This will help you pour it. You can also mix kefir by shaking Kefirko, however, be sure to firmly screw the top lid before. 

4. After shaking the jar, apply the strainer lid and simply pour the kefir into glasses. The special design of the strainer lid will keep the grains inside the jar, separating them from the liquid.


HOW TO MAKE WATER KEFIR

1. Put the grains into the jar and fill it with fresh water. Add sugar and/or sweetened dried fruits. With a full lid of tibicos grains you can prepare 0.6 L of water kefir.

2. Open slightly the top lid of the jar in order to allow the air circulation needed for the fermentation. Leave it like that at room temperature for about 24h.

3. When the process of primary fermentation is finished (after approximately 24h), you can apply the squeezer to squeeze fresh citrus juice directly into your water kefir.

4. After that, use the strainer lid and simply pour the water kefir into glasses. The special design of the strainer lid will keep the grains inside the jar, separating them from the freshly prepared water kefir.


MEASURING KEFIR GRAINS FOR KEFIR

MILK KEFIR

The proper ratio between the grains and milk is important, when making kefir. KEFIRKO is equipped with a measuring cup in the top lid and tactile markings on the outside of the jar. Measure the grains first: for one serving fill the measuring cup with the grains up to the first mark for one serving, or up to the top for two servings.

WATER KEFIR

The proper ratio between the grains and water is important, when making water kefir. With a full lid of tibicos grains you can prepare 0.6 L of water kefir.


TIPS

SECONDARY FERMENTATION

Seal your glass of fresh kefir with an airtight lid and put it in the refrigerator for one day to complete the secondary fermentation process. This will add the full spectre of probiotics to your kefir while preserving its freshness on the next day.

HOW TO STORE EXTRA KEFIR GRAINS

You can either prepare a new batch of kefir or store the kefir grains. If you want to store your extra milk kefir grains, put them in a small jar and add some milk (for a shorter period – up to 7 days) or add water with a pinch of sugar (for a longer period – up to 2 months) and store the sealed jar in the refrigerator.

GIVE YOUR EXTRAS

Kefir grains are constantly growing and multiplying and it is common practice to share your extras with others. Measure the grains periodically by using the measuring cup and give your extras to other kefir makers