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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).
You can actually just buy a bottle of store kefir, and pour about 1/2 – 1 cup into a store bought 3 pint plastic bottle of milk. Once your first batch works, just get buying milk, and pouring a half cup of your own kefir in a fresh bottle of milk. Once its working, your kefir will work better than the store bought stuff. Put a cloth towel and rubber band around the top while it is brewing. No need to wash or clean anything this way.
Do the milk/kefir grains go bad when left out for fermentation?
They could, but they should be find for a few days! Best to keep them in kefir though.
Can I ferment it by putting it in the over at the mentioned temperature?
Yes that could work, especially if it’s cold where you are!
Hi, many thanks for your clear instructions.We have a simple old ,but effective yoghurt maker, for ease could I just put the just use this?
Kind regards,
Dee
I think that would work! Kefir doesn’t need to be quite as warm as yogurt, in my experience, so it might just ferment more quickly.
Hi, I ordered milk kefir grains on Amazon. They are cultures for health kefir grains. My second batch turned blue. Can you please explain why, and is it mold? I had only fermented for 20 hours and replaced with fresh cow milk. Clean jar with a jar lid.
That does sound like mold to me unfortunately. Is it nearby any other fermentations?
No, not near anything else. I didn’t think mold could grow in just 20 hours?
Does it have a circular pattern and fuzzy appearance?
Is a circular pattern.
That does indeed sound like mold then. If it’s warm where you are the fermentation might have just gone super quickly? Or perhaps it was contaminated from the start?
hi.
is this regular kefir or some kinda variation? the reason i ask is that you got it from a brewer and i dont see why a brewer would have anything to do with kefir. so i think this might be a different type.
thanks,
This is normal kefir! I got that grains from a kefir home brewer 🙂
HELP! You make it look and sound so simple and yet I am still struggling. Is the finished product supposed to taste cheesy or am I letting it go too long? I once left it on my counter for 24 hours . . . it separated and I spent 20 minutes separating the grains from the curds. (I have been using raw milk)
Raw milk could be your issue, because there’s a lot of “wild” bacteria in there that could be interfering! It should taste a bit sour and creamy, but I haven’t got cheesy before. (If you’re unsure, try buying a bottle of kefir and using that as your taste reference!)
I have been making this since last spring and love it. When I go out of town I just put it in the fridge and then when we get home I can take it our, set it on the counter for 24 hrs and I’m good to go. I’ve done this multiple times and it’s always worked perfectly.
However, the last time I did this it didn’t seem to work. I am getting sour milk now but nothing like what I had before. Also, some that I had in the fridge ready to make a smoothie with is runny and tastes like sour milk. (In the past it has gotten thicker the longer I left it in the fridge.)
Help! What have i done wrong? And how do I get back to my delicious Kefir?
Thanks in advance for your advice.
In my experience, putting the fermenting kefir in the fridge has caused the fermentation to stop (for me that led to mold, but it sounds like in your case it led to the cultures getting weak). I haven’t found a great solution, but I think it would be happier at room temp with plenty of fresh milk before you go!
My kefir grains came with instructions to “activate” them by soaking in 1 cup of milk for 12+ hours initially, then continuing to transfer to new milk, and adding 1/2 cup each time, for 7 batches (4 cups). However, it’s hour 19 and the milk hasn’t thickened to a heavy cream consistency yet which is when the instructions say to move to new milk…and all the recipes I see online are like this one- a one-and-done method of soaking! I wish I’d checked here first instead of following the package directions! Should I keep going with what I’m doing? How long is too long for the initial soak? Can I add more milk now and just wait longer without doing the “activation” process? Any advice would be appreciated…
That method sounds like it should have worked. Make sure you’re fermenting somewhere that’s warm and away from direct light! It should start to thicken and smell tart soon.
I followed the recipe, left out on counter for 24 hours, strained it, and it’s not very thick or sour. I used whole milk and can’t decide if I should try leaving it out longer (not sure I can try with the same milk as it’s been in the fridge) or should I just start over from scratch with the grains I have. A friend gave me the grains. My milk was ultra-pasteurized. Does that matter?
The ultra pasteurized milk should be okay for making kefir, so I’m not sure why it wouldn’t be working. It definitely sounds like a fermentation is not happening, I wonder if the grains are healthy enough? It could also be too cold in your kitchen and may just be fermenting very slowly.