How To

How to make milk kefir

  1. Start with a clean quart jar, dairy milk of your choice, and at least 1 teaspoon of milk kefir cultures (also known as grains.)
  2. Put your kefir grains into the jar and fill the jar most of the way with milk. Leave a bit of space at the top so that there is no overflow as the milk cultures.
  3. Cover your jar with a cotton tight knit cloth and rubber band. I recommend using a clean cut up T-shirt since fruit flies can't get in, and particles don't fall off like they do with cheesecloth. 
  4. Let your milk culture anywhere from 8-24 hours (more or less depending on your taste preferences.)
  5. Once the kefir has cultured to your liking, pour all the contents of the jar through a strainer that is over a bowl large enough to hold all the liquid. If needed, use a plastic spoon to move the kefir and grains around to let the cultured milk strain through.
  6. Place the kefir cultures which are now in your strainer back into your jar, cover with fresh milk, and repeat. 
  7. Take your finished kefir in your bowl, and drink it, make a smoothie out of it, or bottle it up and refrigerate it for later use. You also have the option to do a second ferment at this stage.

How to make kombucha (batch brew style)

  1. Start with a clean vessel such as a gallon jar, enough water to fill your vessel, the appropriate amount of tea (see below), the appropriate amount of sugar, starter liquid, and your SCOBY.
  2. Per gallon of water you use 1 cup of sugar and 1/2 a cup of LOOSE LEAF TEA.
  3. Bring your water to a boil.
  4. Add your loose leaf tea and let it steep for 10 minutes. Once it's done steeping, remove the tea.
  5. Add the sugar and stir until dissolved. 
  6. Allow to cool to room temperature. (Be patient!)
  7. Place your SCOBY and starter liquid into your vessel, then pour in the sweet tea. 
  8. Cover your vessel with a cotton tight knit cloth and rubber band. I recommend using a clean cut up T-shirt since fruit flies can't get in, and particles don't fall off like they do with cheesecloth.
  9. Allow the kombucha to brew (ferment) for at least 7 days. More or less depending on your taste preferences. 
  10. Once it's ready, remove the SCOBY and a good amount of starter liquid (2 cups per gallon) and bottle the finished booch. 
  11. Repeat.

How to make jun tea (batch brew style)

  1. Start with a clean vessel such as a mason jar, enough water to fill your vessel, the appropriate amount of tea (see below), the appropriate amount of honey, starter liquid, and your SCOBY.
  2. Per quart of water you use 1/4 cup of honey and 2Tbs of GREEN LOOSE LEAF TEA.
  3. Bring your water to a boil.
  4. Add your loose leaf tea and let it steep for 5 minutes. Once it's done steeping, remove the tea.
  5. Allow to cool to room temperature. 
  6. Add the honey and stir to dissolve.
  7. Place your SCOBY and starter liquid into your vessel, then pour in the sweet tea. 
  8. Cover your vessel with a cotton tight knit cloth and rubber band. I recommend using a clean cut up T-shirt since fruit flies can't get in, and particles don't fall off like they do with cheesecloth.
  9. Allow the jun to brew (ferment) for at least 3 days. More or less depending on your taste preferences. 
  10. Once it's ready, remove the SCOBY and a good amount of starter liquid (1/4 cup per quart) and bottle the finished jun tea. 
  11. Repeat.

Resources 

Websites:

https://www.culturesforhealth.com/

Facebook groups:

https://www.facebook.com/groups/WlidFermentation/

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