Kefir fermentation

Where to buy & price

Just examples of where to look and roughly what to expect to pay, get everything from wherever works for you, at whatever price you find.

Real grains, KefirKenya (Nanyuki, ships nationwide), 10g ~KSh 2,000 + shipping; cheaper backup, Naivas sells ready-made "Jolly Fresh Kefir" (500ml), use 1–2 tbsp as a starter. Milk ~KSh 60–70/500ml.

Cold storage / timing

None during fermentation, genuinely room temperature (18–25°C) for ~24 hours; refrigerate afterward.

Reagents & materials required

Procedure, step by step

1. 1

   Add live kefir grains (or 1–2 tablespoons of a ready-made live kefir starter) to about 2 cups of fresh milk in a clean jar.

2. 2

   Cover the jar loosely with a cloth or coffee filter secured with a rubber band, not an airtight lid, the culture needs to breathe.

3. 3

   Leave the jar at room temperature (18–25°C), out of direct sunlight, for approximately 24 hours.

4. 4

   Check for signs of fermentation: the milk should thicken noticeably, develop a tangy smell, and may show a little separated whey (a thin yellowish liquid).

5. 5

   Strain out the kefir grains (reserve real grains to reuse for future batches), and refrigerate the finished kefir.

6. 6

   Taste a small amount to confirm the tangy, slightly fizzy flavor characteristic of fermented kefir.