Kefir & Ferments Instructions

Ingredients

• 1 tbsp NuMeSA milk kefir grains
• 1 cup (250ml) fresh milk (avoid UHT)

Method

1. Ratio: 1 tbsp grains : 1 cup milk.
2. Ferment at room temperature for 18–36 h (cooler rooms can take up to 48 h).
3. Strain out grains, refrigerate kefir, and reuse grains immediately with fresh milk.

Tips

• Longer ferment = tangier taste and less lactose.
• Grains multiply; store extra grains in milk in the fridge and refresh weekly.

1. Place dehydrated grains in milk; cover with cloth.
2. Change milk every 24–48 h for 4–8 days until grains are plump and active.
3. Begin regular 24–48 h batches once aroma is clean and tangy.

Avoid UHT milk during rehydration. Use a warmer spot if sluggish (never hot).

• Too thick / curds & whey? It over-fermented. Stir to loosen, strain, and shorten the next batch.
• No activity? Grains may still be rehydrating; allow up to a week of short batches.

Ratio

1 tbsp grains : 1 tbsp sugar : 1 cup (250ml) water

Method (2-step)

1. 1st ferment (24–48 h): Dissolve sugar, add grains (+ optional minerals), cover and ferment.
2. Strain to separate grains (reuse immediately in a new batch).
3. 2nd ferment (≈24 h): Add fruit/juice/herbs to the strained liquid; loosely cover or bottle for carbonation.

Flavor ideas

• Ginger slices, lemon & mint, or vanilla (cream-soda style).

1. Soak dehydrated grains in plain water (covered) for up to 5 days.
2. Then run 3 short cycles in sugar water (1 tbsp sugar + 1 cup water), changing every 24–48 h.
3. Begin normal batches when grains smell pleasantly yeasty and look plump.

Using RO water? Add minerals (pinch salt, molasses, or eggshell). Mineral water may not need extras.

• Tools: Jar, sieve, spoon, breathable cover, bottles for 2nd ferment.
• 1st: 24 h (summer) to 48 h (winter).
• 2nd: 24 h for flavour & carbonation. Keep headspace; refrigerate after.
• Rule: 1:1:1 grains : sugar : water.

• No bubbles? Most fizz forms in the 2nd ferment, not the 1st.
• Sugar type? Use white/brown sugar (no honey/stevia). Add minerals if water is very soft/RO.
• Safety: Don’t over-pressurise; burp bottles; always leave headspace.

1. Combine 2 tsp grains with 1 cup coconut milk. Ferment 12–24 h.
2. Add a tiny amount of date paste or coconut sugar to feed grains.
3. Strain grains; repeat with fresh coconut milk.

Keep grains healthy: rest them in dairy milk every 2–3 batches; rinse in non-dairy milk or water if needed.

1. Use 1 tbsp grains : 1 cup coconut water. Sweeten with 1 date per cup (or sugar).
2. Add minerals (pinch salt / molasses / eggshell). Ferment 24–48 h; strain.
3. Optional 2nd ferment: add a date or fruit for 24 h; chill.

Rotate every 4th batch with regular sugar-water to keep grains strong.

• 3.5 L water, 1 cup sugar, 8 tea bags (black/green), 500 ml starter tea, 1 SCOBY

1. Brew sweet tea; cool completely. Add starter tea in a glass vessel.
2. Add SCOBY; cover with cloth. Ferment 7–14 days (longer in winter).
3. Taste from day 7. Bottle (add fruit/herbs if desired) for 1–3 days to carbonate; refrigerate.

• Per litre: 1/4 cup sugar, 2 tea bags, 100 ml starter tea.
• Prefer glass; avoid prolonged contact with reactive metals.
• To pause ≤3 weeks: start a fresh batch and leave on the counter (it will sour but the SCOBY survives).

• Normal: floating SCOBY, brown strings, bubbles, new cream layer.
• Not normal: green/black mold or black SCOBY — discard SCOBY & liquid; restart.