Inoculation

• Add 1 tbsp grains to 1 liter of milk to a big jar.
• Use whole milk, raw if possible, ideally not ultra-pasteurised. The red milk seems to be the tastiest.

Incubation

• Place jar anywhere at room temperature, no direct sunlight spot.
• Seal and build pressure or loosely cover.
• Stir occasionally and release pressure if necessary.

Processing

• After 24h, or when it's thickened, remove grains (or strain).
• Seal and leave to carbonate for a few hours (ambient temperature) or days (fridge).

Store grains

• Pour fresh milk over grains and store in small jar or container in the fridge. They can last in the fridge for several months.
• Try to avoid washing them with water, the grains like the milieu they create around them.
• You can try freezing them too for longer storage.
• Alternatively pat dry and dehydrate on low temperature.