500ml heavy cream (ideally organic)
10g milk kefir grains
salt and ground black pepper, to taste
glass mason jar with lid
fine mesh strainer
Ingredients provided by:
Place cream and milk kefir grains in the mason jar. Seal with the lid and leave in a cool place out of direct sunlight for 24 hours. The cream will get really thick, like sour cream.
After 24 hours, strain out milk kefir grains from kefir cream. Use spatula to push the cream through the strainer, to separate grains from cream.
When the desired consistency and taste is achieved, remove kefir grains. Place in fresh milk and refrigerate until needed.