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Love milk kefir? This step-by-step tutorial will walk you through how to make it at home. All you need are milk kefir grains and milk!
Who here is a kefir fan?
I grew up with a kefir-loving momma, and after I got married, I watched in amazement as the husband drank it BY THE PINT.
His love for the rich dairy drink borders on obsession.
If you’ve been buying kefir at the store, you probably know that it can get expensive.
Plus, store-bought flavored kefir is packed with quite a bit of sugar– and I don’t like that.
If you too love kefir, you should know that the HOMEMADE version TASTES BETTER than store-bought!
As in, about a million times better!
This tutorial will walk you through making your own milk kefir at home!
What is Milk Kefir?
It’s a lightly fermented milk that’s very similar to yogurt.
It’s basically a drinkable yogurt.
And similar to yogurt, it’s packed with probiotics and other healthy nutrients.
It’s made by adding kefir grains to cow’s milk or goat’s milk, and then leaving it at room temperature for about a day to ferment.
Love fermented drinks? Learn how to make a kombucha SCOBY, how to make kombucha and how to brew hard kombucha.
What Are Milk Kefir Grains?
They’re cultures made of yeast and lactic acid bacteria.
Similar to a vinegar mother, or a kombucha scoby, kefir grains are alive. They’re the organisms that keep the milk safe at room temperature, and that turn your milk into a fermented drink.
Kefir grains look a little bit like cauliflower, and when you hold them they feel like gummies.
Where Can I Get Kefir Grains?
If you have a kefir-making friend, check with them first. The grains multiply quickly, and they’ll likely have extra!
You can also buy active milk kefir grains, or dehydrated grains.
In my experience, active (already hydrated) grains are much easier to work with. I don’t recommend dehydrated grains.
I bought milk kefir grains from Lifetime Kefir on Amazon in 2017 and they’re still alive and going strong– I highly recommend them!
Can I Use Water Kefir Grains?
Maybe.
Water kefir grains contain different organisms from what you’re actually looking for in this recipe.
They might (or might not) turn your milk into kefir, but there’s a really good chance that the water kefir grains will not continue to multiply and grow in your milk.
So they won’t work long-term.
But they WILL work long-term in water kefir– so learn how to make water kefir next!
Can I Use Non-Dairy Milk?
Kefir grains can turn coconut milk into kefir, but the grains will probably stop growing or multiplying once you put them into non-dairy milk.
If you want to use coconut milk, try keeping a small batch of kefir grains going in regular dairy milk, and use the extras for the coconut milk.
That said, the lactic acid bacteria inside the kefir grains will turn the lactose into lactic acid. Kefir (like yogurt) is usually okay for those with lactose intolerance (but check with your doctor first).
Can I Use Pasteurized Milk?
Yes.
Raw milk and pasteurized milk will both ferment into kefir.
Avoid ultra-pasteurized milk— it has trouble culturing.
If you usually buy organic milk— check the label. A lot of organic milks are ultra-pasteurized to make them last longer on the shelf— and those milks won’t work here.
How to Make Milk Kefir
Once you’ve got kefir grains, the rest is easy!
Add a few grains to a glass jar, add the milk, cover the jar with a cheesecloth, coffee filter, or a paper towel, and seal it shut with a rubber band.
Leave the milk out for about a day, and that’s it!
You’ll simply strain out the grains, place them in a clean jar, and start again.
Removing Kefir Grains: I’ve found that the easiest way to strain the grains out is simply to use a slotted spoon.
However, if you’re using kefir grains that have been dehydrated, it’s possible that they’ll be too small for a spoon. In that case, use a mesh colander or a nut milk bag.
If you prefer your kefir plain — you’re done! Drink up and start your next batch!
If you want to use it to make smoothies– try an orange smoothie with kefir, a mango lassi with kefir, a turmeric smoothie with kefir, or my favorite– kefir ice cream!
And that’s it– your kefir is ready! Enjoy, and then tell all your friends, and then pass along kefir grains as gifts!
Want more recipe ideas? Check out these kefir recipes!
How to Make Milk Kefir
No
3 Weeks
Ingredients
Basic Milk Kefir Recipe:
- 1 cup milk, 2% or whole, avoid ultra-pasteurized (See Recipe Notes for non-dairy milk)
- 1 teaspoon kefir milk grains
- Optional: Fruit of choice for flavored kefir. Amount will vary based on how sweet you prefer your kefir. (Strawberries, cherries, + blueberries are highly recommended.)
Equipment Needed:
- 1 glass jar
- 1 paper towel, napkin, cheesecloth, or coffee filter
- 1 rubber band
- slotted spoon, mesh colander, or nut milk bag
Instructions
Basic Kefir Recipe:
- Add kefir grains to the glass jar and add the milk.
- Cover jar with the paper towel, and seal with a rubber band.
- Set milk out of direct sunlight and allow it to ferment at room temperature for about 24 hours.Room Temperatures: When it’s approximately 70ºF, the kefir will take about 24 hours. In warmer rooms, it may be closer to 12 hours, and in cooler rooms, it may take as long as 48 hours. Rooms that are warmer than 90º are generally considered unsafe for kefir fermentation, because the milk will spoil faster than the kefir grains can work.When is the Kefir Ready?: The kefir is ready when the milk has thickened, but before the milk begins to separate into a watery bottom layer and a more solidified top layer. If your kefir separates during fermentation, it’s still drinkable, just stir it up. Ferment the next batch for a shorter period of time.
- When the kefir has fermented, strain out the grains using a slotted spoon, a mesh colander, or a nut milk bag. (A slotted spoon is typically the easiest method, but if you’re using kefir grains that have been dehydrated, the spoon’s slots might be too big.)
- Set the kefir grains in a clean jar, and start the process over with more milk.
- Optionally, pour the kefir into a blender, and add fruit. Blend until smooth.
- Refrigerate kefir for up to 2 or 3 weeks. Kefir may separate in the fridge, especially after watery fruit has been added. Simply stir before drinking.
Notes
- While troubleshooting kefir issues, you’ll likely need to change the milk and try fermenting the kefir grains again the next day. Each time, use the recommended 1 tsp of grain to 1 cup of milk. (You may be able to get away with using a little bit less milk, particularly when rehydrating dehydrated grains, but if that doesn’t seem to be working, try using the full one cup each day.) And yes, that means you’ll be throwing away some unusable, not fully fermented milk.
- My milk isn’t fermenting. Have your kefir grains been in storage in the fridge? Were you rehydrating dehydrated grains? They might take a few days of fermenting (changing the milk each day) to ferment normally again.
- I bought dehydrated grains. Rehydrating grains can take 4-10 days of fermenting (changing the milk each day) to fully rehydrate and produce drinkable kefir.
- My kefir smells or looks “yeasty, sour, or off.” Discard the milk, and place kefir in a fresh batch of milk. Repeat for 2-3 days. If it still smells off, discard the grains and start over with new grains.
Sooo… being born in Russia, I grew up drinking kefir! It’s one of my favourite dairy products and I currently have a big jar in my fridge. I’m very picky about my kefir. The one hat I remember from my childhood was almost fizzy, sort of like a lightly carbonated dairy drink. I was only able to find one brand that makes his kind and it’s very expensive. I buy it on occasion as a treat.
With all my love for kefir, I’ve never made my own. Something about it scares beejezuz out of me!
Awww.. You should try it- it’s SO MUCH better than the store bought kinds I’ve found!
Hubby loves kefir milk and it’s something we buy on the regular! How cool to make it at home! I usually just prefer to use in a smoothie, but hubby loves it straight up. Gotta try this 🙂
Thanks for sharing this! I buy Kefir every week so this will definitely be the next project to make at home! Do both pasteurized and unpasteurized milk work for this?
You’re very welcome!! Yes, both pasteurized or unpasteurized, but I would avoid using ultra-pasteurized. (A lot of organic milk is ultra pasteurized so double check if that’s what you buy!)
I have never tried to make kefir milk (or any milk for that matter). I do have several recipes that include kefir. Perhaps this is a great experiment for a snowy weekend. Saves me buying it at the store.
You must’ve been reading my mind because I’ve been doing a lot of research on making kefir milk for the past few weeks. LOL Your post is definitely making me take the plunge starting next week. Do you also make water kefir? Off to go purchase some kefir grains!
Oh yay!! Let me know how it goes! And I’m debating trying water kefir.. I’m doing this kefir and kombucha right now and I’m not sure how many fermented drinks I want to keep going at one time hahaha!
We love Kefir here and make our own all the time and have it in smoothies, overnight oats or just drink it. Even Herbert our miniature dachshund has a little bowlful, and he eats the extra grains. I think the health benefits are astonishing.
I have a friend who feeds her dog kombucha SCOBY- I love that these starter mothers are so healthy!!!
I buy those yogurt smoothies once in awhile but have never thought of the kefir ones. To be honest I wasn’t positive what they were! Your tutorial makes it look so easy. The kids and I might enjoy it with the puréed fruit.
Thanks Brandy! Let me know if you try it!!
I kinda had an idea of what kefir is and found your article extremely helpful. How fun! I might try this, I love fermented foods. Thanks for sharing this and your photos are very helpful.
I want to start so many fermenting projects!!! Lol, now I want to try kefir, especially since I’m working out of the home now, it seems like a good easy and high protein snack to take to work.
A few years ago my daughter had orthognathic surgery and her jaw was wired shut for a full week — I was up to my eyeballs making her creamy soups and yes, she drank a lot of kefir. Where were you THEN?!!! I’ve never heard of making Kefir before, but you’ve made it seem very approachable. Thanks for the tips, Sarah!
I love trying DIY kitchen projects like this! I’ve never made kefir milk or knew about the milk grains. So interesting!
I have been wanting to make my own homemade kefir! We buy it weekly in the store and the price is crazy, plus they add so much sugar that I question if I’m even doing our bodies a favor. Definitely have to make it at home!! 🙂
As someone who has never had kefir (though I do love drinkable yogurt – except the sugar!), this was a great how-to post. Very informative and you answered my questions almost before I knew I had them. 🙂 I’m going to have to put this on my to-do list since I would love to add more fermented dairy to my diet without adding more sugar.
I have only JUST tried kefir milk, and I love it! But I have never thought of making it myself!
Everything is always better homemade! I’ve never had kefir milk but I’m glad I now know how to make my own! Your step by step is great!
This was so educational! I’ve never heard of kefir milk until now. I think I’m going to get some kefir milk grains so I can try this out. What do I do with the grains in between making the milk? Does it always have to be fermenting milk?
Thanks Miranda! So what I do is just leave the grains in some milk in the fridge. They’ll be fine for about a month. If you’re going to have them on hold longer than that, you can try to dehydrate them with a dehydrator, but I haven’t had a lot of success rehydrating grains. My recommendation would be to swap the milk out once a month if it’s in long term storage. Let me know how it goes!
I have never tried kefir before but I do love yogurt smoothies. This really does sound delicious though – I’m a big fan of making things at home instead of just buying them.
I had absolutely no idea that you can make Kefir milk at home! I learned so much reading this post. And now I definitely need to make this with the farm milk I’m so obsessed with. And blueberries or strawberries. YUM. Will be buying the grains this week!
Aw yay!! Let me know how it goes!!
This is so interesting! I’ve heard of kefir milk before but didn’t actually know what it was. I do love kombucha, so I would be interested in trying this!
I make kombucha too and this is much easier to keep going! Let me know if you give it a try 🙂
I’ve been making and drinking milk kefir daily for months. I strain my kefir in the morning and put it in a jar with a tsp of honey, seal it and keep it on my counter until evening. Recently, the second fermented beverage is extremely fizzy, to the extent that it explodes from the jar and I loose 1/2 of it into the sink. Is it the honey or am I using to many grains in my 1st ferment? I use 1 Tbsp/cup.
Hi Wendi! When I make my milk kefir I just cover it with a doubled-over tea towel or paper towel and seal it with a rubber band. If you seal the jar you’re going to get carbonation, which is fine, until it explodes. If you want carbonation, I’d recommend doing it my way first, and then sealing the jar for a little bit while you keep an eye on it. Keep in mind that as we enter hotter weather, the milk will ferment (and carbonate) a lot more quickly, which is probably why you just started having issues with the carbonation. I hope that helps!!
Hi Sarah!!! 🙂 Can I ask you a question? Is that bottle in your photo with the strawberry infused kefir considered a kefir jar?
I have the same jar, that someone gave me…it actually says LIFEWAY on it (like the kefir company, in their logo…maybe it was a gift or something to their shareholders) I thought it would be the perfect jar to store my kefir. But when I make kefir…I cannot keep the lid on it. Sometimes it pops off completely in the fridge, and sometimes it is lifted off hanging on by a thread. It seems due to the fermentation (gas?) to push the lid off. Have you ev er had that issue?
Hi!! Nope, not that I’m aware of! I actually got that bottle super cheap at Home Goods (I think?) and mine says “country life” on it haha. I haven’t had trouble with mine popping off, but maybe you need more headspace in the bottle to give the gasses more room to breathe. I’d probably just try not filling it up all the way (leave like 2” at the top) and see if that helps. 🙂
Thanks for replying back!!! 🙂
I’m just starting to be a kefir convert. Should I rinse the grains off between batches or just put the “dirty” grains in a clean jar?
Hi Chris, there is no need to rinse the grains off. You can just strain them out and keep going!
-Alisha at Champagne Tastes