How to Make Kefir

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

1. Clean: Clean everything well with regular soap (avoid antimicrobial soaps). I’m talking the hands, glass jugs, spoons, everything!
2. 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.
3. 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.
4. 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.
5. 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!
6. 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

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!