Strained kefir recipe with pre-selected milk, culture and temperature. Separate the grains, chill the finished milk kefir, then strain it in the refrigerator.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Why these settings?
Separate the grains, chill the finished milk kefir, then strain it in the refrigerator. This adds a concentration stage to a drinkable kefir instead of changing its fermentation culture.
Starting ingredients and settings
Milk: Whole milk (3.25%)
Starter: Heirloom Milk kefir grains
Starter dose: grains 1 : 20
Heat step: No heat step
Method: Countertop
Incubation: 22 °C; simulation window: 26 hours
Refrigerated straining: 8 hours
Plan your batch
Use whole milk (3.25%) without a separate heat step for this preset. Bring it to 22 °C before adding the culture.
Add Heirloom Milk kefir grains using the starting dose of grains 1 : 20. Follow the culture supplier's instructions for activation and dosing.
Use Countertop at 22 °C. The simulator explores up to 26 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Separate the kefir grains from the finished kefir, then refrigerate the kefir.
Strain in the refrigerator for 8 hours for the greek texture modeled here.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.