Catherine Britcliffe’s Kefir

The Kefir recipe is very simple. I use milk kefir grains (it shouldn’t work but it does.) I originaly got the grains from a commercial online store but I have now had them for several years and they keep growing, that’s why I decided to try them in grape juice and apple juice. The apple juice works best.

1 tablespoon of kefir grains in a litre of apple juice in a glass jar, leave to ferment for 48 hours.
Pour through a sieve (to catch all the grains) into a new litre jar or 2 half litre jars and store in the fridge.
Return the grains and another litre of apple juice to the glass jar for 48 hours.


I sometimes add extra flavour with ginger or sour cherry juice.