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We’re 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! This easy fermentation project is incredibly simple and produces perfectly creamy kefir in about 24 hours.
save this recipe!After having delicious success with home brewing kombucha, 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 one of fear. When I wasn’t scared of killing it, I was scared of drinking it. But after a few weeks, I started to get the hang of what it needed (and it started to turn out some delicious kefir!).
So years later, 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 🐮
- Step-by-step instructions 📝
- Kefir FAQ 👩🏫
Reader rating
“Thank you for your directions. I am new and hooked on making Kefir, both water and milk. The milk Kefir is so delicious and simple. My grains keep multiplying and can produce a quart in less than 24 hours.” —Barbara
Okay, so 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 most types of yogurt, kefir is jam-packed with all kinds of gut-friendly probiotics!
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.
Finding The grains
Unless you have a friend who makes kefir, it’s easiest to get your grains online (you can find them on Amazon here or check your local Facebook marketplace). 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.
Be sure to try our other fermentation projects, like kimchi, Greek yogurt, tepache, and kombucha!
How To Make Milk Kefir (Easy Tutorial!)
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!kefir Commonly Asked Questions
How do I take a break from making kefir? 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).
Why did my kefir form a yellowish watery layer on the bottom? 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.
Why do I have to use non-metal everything? Metals can hurt the microbial wonderland that is kefir. Avoid contact of the kefir with metal where possible (and definitely don’t brew the kefir in a metal vessel).
What are the health benefits of kefir? 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.
Is milk kefir the same as water kefir? 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.
Can you flavor 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).
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.
Can I use plastic to cover the fermenting kefir or is a coffee filter better? Thanx,
Bob
Cover it with a coffee filter (or a cloth) 😀
How long after starting with pasteurized milk do you have to wait to use raw milk?
I haven’t tried raw milk with kefir so I can’t say for sure. Sorry about that!
hi sarah happy i discovered you. i have made my own plum wine, yogurt, and make artisan bread and pizza from scratch. Sauces dips everything organic and fresh from ny..lived in ashland oregon for 20 years now in England; but this is the first time makin kefir. We have a cold kitchen and nothing was happening for the first 24 hours i have good grains then i decided to heat the cupboard with hot water bottles and there is now some action after 48 hours it looks like there is come coagulation at the top of the liquid no whey yet; but the bottom part, ie., the rest of the liquid still looks liquidy. do i mix in the top with the rest of the milk now? or just let it sit a little longer; or strain it now??
thanks for any helpful advice you can provide
truly stephen mellini
Yea you can mix it all up and see if that helps, but you may need to find somewhere warmer for it (or get some heating pads perhaps?).
Err “avoid minimizing contact with metal” should read “avoid making contact with metal”
But good recipe. Thanks
Thanks for pointing that out, Mary!
Hi there! I want to try making my own kefir milk. But I have questions I want to ask.
How many batches for a tablespoon of kefir grains? You said, you can reuse it.
And if I decided not to make another after one batch, where can I store it and for how long?
And the kefir milk, how long does it last in the fridge?
Many thanks!
It’s a bit difficult to take a break from kefir. You can try freezing the grains, or letting them sit in kefir in the fridge. Here are some tips! Finished kefir will last for about 2 to 3 weeks!
Your kefir recipe looks great! Is it an error that the nutritional information says it has 0 mg of calcium?
Thanks for pointing out that mistake, Kelli! It’s fixed now 😀
This business about the kefir never touching metal, I must admit, seems like some sort of romantic voodoo to me. (Like all those online recipes who insist on stirring with a wooden spoon, using unsalted butter and kosher salt). After all. commercially prepared kefir is probably prepared in contact with stainless steel because stainless steel is the standard for cleanliness in the dairy industry. Otherwise, I feel mightily encouraged by this recipe, although I will first try using not grains but a cup of kefir as a starter fin milk.
True, fermentation grade stainless steel is okay to use. But to be safe (and because many common household kitchenware is not fermentation grade steel), I advise people to just skip it entirely. Prolonged exposure to the metal can cause it to deteriorate (and leech into the kefir).
Hey! I bought grains from a local shop, but within a month My grains just disappeared. Today when I strained the milk, no grains were left in the strainer. Now I have the Kefir milk, can I make next batch using it? And will it have the same nutritional value? Awaiting your kind response.. thanks! 🙂
That’s really strange and I’ve never had it happen before after brewing many many batches of kefir! You generally would need the grains in order to start the next batch. If you’re close, I might stop by the shop that you bought them from to ask if this is something they have encountered with their kefir culture before.
Easy to make .
Successful on first attempt