Breaking down the basics of how to make homemade milk kefir, a probiotic-rich fermented drink that’s soon to be a staple in your kitchen!
After having delicious success with kombucha (one of the most popular recipes on the blog!), I got to thinking about what other tasty fermented things we could brew up at home. And over the course of a day I went from not having a clue how kefir worked to biking across town to buy my very first kefir grains from a passionate home brewer.
I spent the next few weeks getting to know my new kefir baby. Our relationship was first that of fear. When I wasn’t scared of killing it, I was scared of drinking it. But after a few days I started to get the hang of what it needed (and oh my the way, it started to turn out some delicious kefir!).
So after fermenting hundreds of batches of kefir at home, I’m excited to share with you the secrets to seriously delicious, creamy, homemade kefir. Click the links below to jump around the post, or scroll on to dive into the world of homemade kefir!
- What is kefir 🥛
- Kefir grains (and where to get them) 🧐
- Best milk for kefir 🐮
- Kefir FAQ 👩🏫
- Step-by-Step Instructions 📝
How to Make Milk Kefir Video
What is kefir?
For the unfamiliar, kefir is a thick, fermented milk drink. It tastes a bit like plain Greek yogurt – slightly sour and ultra-creamy. But even more so than yogurt, kefir is jam-packed with all kinds of gut-friendly probiotics!
So if you’re curious about kefir or looking for a fun summer project, try giving kefir a go! Let’s get into the nitty gritty.
What are kefir grains?
To start off this kef-venture, you’ll need to get your hands on some kefir grains. Kefir “grains” are the engine of this whole process, containing all the yeasts and bacteria needed to ferment the milk into creamy kefir. (The gluten-free folks don’t need to worry – these aren’t true grains, but rather rubbery, cellular structures).
They’re like what the SCOBY is to kombucha, only instead of looking like alien pancakes they look like cauliflower! But unlike kombucha, you cannot grow your own kefir grains and will need to acquire them somewhere.
Where do you get kefir grains? Unless you have a friend who makes kefir, it’s easiest to get your grains online. I recently bought my new grains from Alles Voor Kefir (Dutch), but our U.S. friends can find them on Amazon.
Once you have your kefir grains, you won’t have to buy them again. They will grow and continue to ferment many batches of kefir.
The best milk for making kefir
The only other ingredient besides kefir grains in this recipe is the milk! You’ll want to use pasteurized milk to start, but can switch to raw milk slowly after a few weeks of getting your kefir grains used to their new environment.
In terms of fat level, the grains will be a lot happier in whole milk, though you can slowly transition to a lower fat option over time.
And finally, though you can use cow’s or goat’s milk, though I’ve only had experience with whole cow’s milk for making kefir.
Supplies needed to make kefir
While making kefir is easy and doesn’t require specialized equipment, you’ll need a handful of common kitchen supplies to make kefir.
- Large(ish) glass or ceramic jug (at least 5 cup capacity)
- Non-metal slotted spoon
- Fine woven cloth, paper towels, or coffee filters
- Wide non-metal bowl
- Fine non-metal colander
- Jar for storing finished kefir
How to make your own kefir
- Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!
- Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of whole milk to a large glass jug. Cover the jug with either a few layers of paper towels or a few paper coffee filters. Secure with a rubber band to prevent any bugs or dust from getting in.
- Ferment: Set in a warm, dark spot (65 to 85°F / 18 to 29°C) for about 24 hours. You’ll know your kefir is done when it has slightly thickened and smells fermented. If you kefir has separated into yellowish watery-looking whey, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more milk next time.
- Strain: Place a wide non-metal bowl under a fine-mesh non-metal colander (a plastic colander is great here). Pour finished kefir into the colander, stirring with a plastic or wooden spoon to gently force kefir through. The grains will be left.
- Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over again!
- Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.
Homemade milk kefir FAQ
Give your kefir grains fresh milk, cover with paper towels or coffee filters as described, then set in the refrigerator. This dramatically slows down the fermentation process, so you will only have to change out the milk every 1 to 2 weeks (or when you see the milk separating into layers).
This is normal! When the milk separates into layers, it’s a sign that the kefir as “eaten” everything it can. You can prevent it by either reducing the time you let it ferment (ex: 18 hours instead of 24), or by giving it more milk. It depends on your grains, house temperature, and milk, so don’t worry if it takes a few batches to understand how your kefir will brew best.
Metals can hurt the microbial wonderland that is kefir. Avoid minimizing contact of the kefir with metal where possible (and definitely don’t brew the kefir in a metal vessel).
As with other fermentations, kefir is full of probiotics which promote good digestion and a healthy gut. The fermentation also breaks down a lot of the lactose in the milk, meaning kefir may be more easily digested than other dairy products for people with lactose intolerance.
Milk and water kefir are two different types of fermentations, using different ingredients and different kefir grains. You cannot use milk kefir grains to make water kefir.
Yes! 1 cup of kefir can be flavored by blending in fresh fruit (¼ cup), chocolate (1 Tbsp cocoa powder), vanilla (¼ tsp vanilla extract), or dates (1 pitted date).
Ways to use kefir
Once you get going, you’ll likely find yourself with more kefir than you know what to do with! Here are a few of our favorite ways to use milk kefir.
- On its own: You can drink it, or use it in place of yogurt (like in a bowl of cereal).
- Smoothies: Use kefir in place of milk or yogurt to add a probiotic punch to smoothies.
- Salad Dressing: I love using kefir to make a tangy ranch dressing!
- Ice Cream: Creamy and rich, kefir makes a great ice cream! It takes on a taste like frozen yogurt.
- Baked Goods: Kefir makes a great substitute for buttermilk, so things like pancakes and biscuits are great with kefir!
Be sure to try our other fermentation projects, like kimchi, Greek yogurt, tepache, and kombucha!
Ingredients
Ingredients
- 1 Tbsp kefir grains
- 4 cups whole cow’s milk 960 mL
Instructions
- Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!
- Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of whole milk to a large glass jug. Cover the jug with either a few layers of paper towels or a few paper coffee filters. Secure with a rubber band to prevent any bugs or dust from getting in.
- Ferment: Set in a warm, dark spot (65 to 85°F / 18 to 29°C) for about 24 hours. You’ll know your kefir is done when it has slightly thickened and smells fermented. If you kefir has separated into yellowish watery-looking whey, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more milk next time.
- Strain: Place a wide non-metal bowl under a fine-mesh non-metal colander. Pour your finished kefir into the colander, stirring with a plastic or wooden spoon to gently force kefir through. The grains will be left.
- Start new batch: Rinse out the large jar that you fermented the grains in, then add the grains back into it. Add 4 cups of fresh milk to start the process over.
- Store fresh kefir: Transfer the finished kefir that collected in the wide bowl and transfer it to a sealable jar. Store in the fridge for around 2 weeks.
Tips & Tricks
- Flavor kefir by blending in fresh fruit (¼ cup), chocolate (1 Tbsp cocoa powder), vanilla (¼ tsp vanilla extract), or dates (1 pitted date).
- Where do you get kefir grains? Unless you have a friend who makes kefir, it’s easiest to get your grains online. I bought mine from Alles Voor Kefir (Dutch), but our U.S. friends can find them on Amazon.
Kyaw Kyaw Htun says
Let us know milk is raw milk or pasteurized milk?
Sarah says
Great question! Use pasteurized milk here 😀
Greg says
Kefir grains seem to grow like crazy, at least mine have. I started out with a tsp about 3 weeks ago and now have about 1 1/2 tlbs. At least for me, i have fermented all at room temp, which greatly increases the speed, such as fermenting 2 cups within 8 hours. I started out with 2%, but then transitioned to skim, which seems to work well. When i have enough, I rinse the Kefir grains with water and store in a glass jar in the fridge and when ready for another batch, pull them out and do it again.
Sarah says
Yea they multiply like crazy! Happy they’re working well for ya! 😀
Sam says
Like this. Thanks for sharing. Maybe I’ll give it a try!
Sarah says
Would love to hear how it goes. Happy fermenting! 😀
Hannah says
Thanks!! You did a super Job explaining everything and I wanted to tell you Thank-you!! Because the times I tried fermenting … was very unsuccessful only now to realize it was I just fermented it too long!!! I am READY to try AGAIN thanks to you!
Sarah says
YAY! Let me know if you have any questions along the way!
Hannah says
DO you sell the grains?
Sarah says
I don’t unfortunately. But there are many places online that sell them for pretty affordable prices.
Jen says
Hi brand new to kefir. making for my dog. My end game is to make goat milk kefir from raw goats milk. my question is should I try to make the starter using goat milk from grocery that had been pasteurized? Do you think it would make any difference if I make the starter with pasteurized whole cow milk then used it in raw goat milk?
Sarah says
Such a tough question, and I haven’t tried this with goat’s milk so it’s hard for me to say. You’ll probably need to get kefir grains (which is usually made for cow’s milk), then slowly transition them to goat’s milk.
Mrs Ann Gearty says
I started making my kefir after watching your film about 4 weeks ago, it is marvellous, I love it , I suffer with Diverticular Disease and it has definitely helped. But from one very small amount I have more than enough for me alone, the grains are growing and growing more than I need, what do I do, do I discard half of them, or can I freeze some.. I need some help and advice please.
Sarah says
I had this problem too! Do you have a friend who might like to ferment kefir that you could give them to? Otherwise you could try freezing them, I just haven’t personally tried that!
Cyril says
Is Kefir a Ketogenic food?
Sarah says
1 cup of kefir has 15g of carbs, so it is on the border of ketogenic (depending on how many carbs you want to eat per day).
ANDRE GURSES says
Living in *boondocks* and trying to experiment, MANY TIMES I did buy *LIFEWAY* Kefir, which is available in all WALMART+PUBLIX Stores. I use PLASTIC jar, add 1/4 cup LifeWay Kefir to 3-4 CUPS milk. Waits in kitchen 75F for 2-3 DAYS, and becomes KEFIR. Your comments would be welcome, as an alternate to looking for GRAINS. PS. I do not re-cycle, and use FRESH LifeWay Kefir for EACH Batch. Thanks.
ANDRE GURSES says
Sarah: You seem to know a lot on food, so I am elaborating my KEFIR argument further: Direct copy from Google: Can You Make Kefir From Prepared Kefir? The answer is yes…and no. If you want to make milk kefir from pre-made kefir, either store-bought or from a friend, then you may have success one, two, three, or even four times. It is also possible that you may not end up with a successful batch of cultured kefir at all.
As I said before, I DO USE *Fresh* LifeWay kefir 1/4 cup for each of my 4-cup batch. So far I have something like Kefir tasting same like original, maybe a touch more liquidy. Comments? One more, when I worked in Kazakhstan, most housewives made it, goat-skins-hanging at door, and any visitor gave it a kick. That means, SHOULD WE SHAKE the JUG once a few hours while it is fermenting for a few days???
Sarah says
I haven’t heard of making kefir without the grains, but I suppose it could work for a batch or two. You shouldn’t need to shake it while it ferments, but it may help move the fermentation along if it’s going slowly!
K. Robert says
This was very helpful. Thank you! I am just getting into it. One question, the strainer you use in your pictures/short clips (#4) looks like a nice one for this. Do you mind telling me what the brand is or where I could purchase it? Thanks.
Sarah says
I believe it was this brand!
Nena Hammond says
Has anyone heard that stainless steel is OK for straining kefir (other metals are not). I have only heard of plastic and stainless steel strainers. so maybe this is not accurate.
Sarah says
I think stainless steel would be fine for straining, especially because it is touching the steel for such a short amount of time.
Stef McCabe says
What about freezing Kefir?
Sarah says
I haven’t personally tried this before, but think it would probably influence both the texture and probiotic colonies.
Andrew says
What happens if cream is used instead of milk? Like for ice cream or something like that? I haven’t made any yet, but I will be soon.
Sarah says
While I haven’t tried this before, I did a little digging and it should be possible! I would love to hear how it goes if you try it, sounds delish! 😀
Ray says
Just so everyone else can be informed if you didnt already know…kefir is nothing more than liquid yogurt. It has been around since the rise of the Egyptian empire 4400 years ago. The best kefir I have ever drank was when I was in Iraq. And strangely enough, I asked a Iraqi chef how to make kefir. All you need is to retain a portion of already made kefir for the next batch, or, use a good yogurt to start off a first batch. They is another way, use soured raw milk. Pasteurized milk cannot be used because the process kills off all the beneficial bacteria. I use Fage yogurt as the agent to ferment the whole milk I use. Fage contains the most live cultures and the most desirable bacteria. Kefir is a powerful probiotic and is a low carb food as the bacteria metabolize the lactose during fermentation. I also make the yogurt by warming the mixture to 115 for 8-10 hours.
Ray says
Cream can be used to make yogurt or kefir, but you will need to add a little sugar. Sugar is what the bacteria/yeast consume during the fermentation process. Cream is loaded with fat (~40%) and whey. If you keep taking out the water in heavy cream, you get butter.
Kathy Berken says
I first just bought a quart of kefir from Aldi and used that to get started. I used 1/4 cup per quart of whole milk. I didn’t strain it just used that kefir to make more. Been doing this since spring.
Sarah says
Oh that’s so interesting! So you’re not using any kefir grains?
Farzana says
Kefir grains have way more good bacteria probiotics from what I read…making already made kefir into more kefir has a minute amount of the good stuff
perry whittingham says
do you have to heat up milk or can you heat up milk before adding grains
Sarah says
No need to heat the milk! 😀
Neal Parry says
Excellent
Victoria Yao says
Can the recipe be divided straight to make a smaller batch since I just want to use it to make a hair mask or a milk bath for scalp and skin health? Or is the conversion different?
Sarah says
Proportions are the same for scaling up or down!
rita says
I never knew it would be that easy.
And thank you for the caloric information. I did not think it had that many calories and its plain too.
Bob says
Can I use plastic to cover the fermenting kefir or is a coffee filter better? Thanx,
Bob
Sarah says
Cover it with a coffee filter (or a cloth) 😀