Milk Kefir (Intense Probiotic)

Source: Fresh whole milk + active kefir grains | Yield: ~1 quart per batch | Fermentation Time: 12–24 hours

Ingredients

• 1 quart fresh whole milk (raw, grass-fed preferred)
• 1 tablespoon active milk kefir grains

Instructions

1. Place kefir grains into a clean quart-sized glass jar.
2. Pour fresh milk over the grains. Do not use metal utensils — use wood or plastic to protect the live cultures.
3. Cover the jar with a breathable cloth or paper towel secured with a rubber band. Do not use an airtight lid — the fermentation produces CO₂.
4. Leave at room temperature (68–78°F / 20–25°C) for 12–24 hours. Warmer = faster fermentation; cooler = slower and milder.
5. When the kefir has thickened and smells pleasantly tart and yeasty, strain out the grains using a plastic or stainless mesh strainer into a second jar.
6. Refrigerate the finished kefir. Return the grains to a fresh jar of milk to start the next batch immediately.

Therapeutic Use

Contains 30+ strains of beneficial bacteria and yeasts — vastly superior to commercial yogurt for repopulating gut flora. Particularly valuable after antibiotic use, illness, or prolonged stress. The yeast component also makes it effective against Candida overgrowth.