Milk kefir is a wonder drink loaded with healthy probiotics…. Learn how easy it is to make homemade kefir.

Many cultures worldwide value and respect cultured milk and water kefir for their health-giving benefits. Kefir is often considered a perfect food to add to your daily diet, but it is expensive if you must buy it from the health food section of your local grocery store.

Homemade Milk Kefir

Kefir has healthy probiotics that help with digestion and support a strong immune system. Many lactose-intolerant people can enjoy milk kefir because the bacteria in it breaks down lactose.

Learn how to make milk kefir at home! These beneficial bacteria also stop harmful bacteria from growing in the milk.

Make Homemade Milk Kefir + Second Fermentation

First, get milk kefir grains. These grains are soft, white, and look like small pieces of cauliflower, not like wheat or oats.

You can buy kefir grains online, but it’s better to find them locally. The best option is to get them from a friend since they keep growing and producing more grains.

Once you have your fresh kefir grains, follow the steps below…

How to Make Milk Kefir from Grains

INSTRUCTIONS:

1. When you get your kefir grains, rinse them in cold water using a fine mesh strainer and non-chlorinated water.
2. Put the grains in a clean jar and add about 1 cup of fresh milk. I use raw goat’s milk, but organic cow’s milk works, too.
3. Cover the jar with a lid or a clean cotton cloth or paper towel and secure it with a rubber band. Place the jar on your kitchen counter and leave it for at least 24 hours.
4. Check for thickening milk. Stir it a couple of times a day or swish the jar gently.
5. The kefir should be ready in about 24 hours, depending on your kitchen’s temperature. The milk will thicken slightly and taste fresh and tart, similar to cultured buttermilk. If it separates into curds and whey, it’s still okay—just stir it back together and strain it. This over-cultured kefir may taste more sour, so consider using it in cooking.
6. Strain the kefir mixture through a fine-mesh strainer into a 4-cup measuring cup. Pour the kefir back and forth through the strainer to get all the goodness off the grains. Remember to save your new grains in the strainer for the next batch!
7. Rinse the new kefir grains under cold water (never warm or hot) while still in the strainer to start the process again. Some people skip rinsing, but I find it helpful, especially when using raw milk. After rinsing, you’ll see healthy, creamy white grains that look like large-curd cottage cheese or small cauliflowers—that’s what you want.
8. Now, you can start the process again by placing your freshly strained and rinsed kefir grains into a clean jar with fresh milk.

If you have extra kefir grains, you can eat them or share them with friends and neighbors so they can make their own kefir.

If you find kefir too sour, you can add some sugar, jam, or fruit to make it sweeter. Enjoy!

Milk kefir grains may also be chewed or swallowed whole. The grains are soft and pliable.

These may be chewed or swallowed whole. The grains are soft and pliable.

I have also found that our dogs, cats and chickens love these homemade kefir grains as well as the liquid kefir. 

Feed them some when you have extra. The more grains that you have in your milk, the faster your kefir will make.

Each individual milk kefir grain will multiply on its own; you may slow the process by removing some of the grains and either eating them yourself or feeding some to your animals or by increasing the amount of milk that you use.

RECIPES NOTES:

Be patient with yourself as you start making homemade milk kefir.

Milk Kefir Benefits: I used to purchase probiotic supplements but do not need to anymore, as the kefir provides fresh probiotics. I love the idea of providing our daily needs with simple foods!

Kefir is rich in these essential probiotics as well as other nutrients. Find books about other uses for kefir, like making cheese and cream cheese spreads.

Consider adding fresh fruit to your kefir for an exceptionally refreshing and healthy treat.

Always save your kefir grains for the next batch. Start the new batch while you strain the first one!

If you have extra kefir grains, you can eat them or give them to friends and neighbors to make their own kefir.

If you are wondering if you can eat kefir grains, the answer is yes! So, if a family member doesn’t like the taste of kefir, they can still get the amazing probiotic benefit from simply eating a kefir grain or two. That is a very simple solution!

PRINTABLE RECIPES:

Additional Important Info:

If your milk kefir separates, simply pour it back and forth through your mesh strainer. It will blend back to a rich creamy mixture.

Freshly strained kefir milk makes a refreshingly light drink. At this point, the kefir is ready…tart but tasty. I usually blend in some frozen berry puree or even some type berry fruit spread. You may add a little sugar if you like. Experiment a bit to find what works best for you.

Fresh fruit may also be added plus a little raw sugar if the taste is too tart for your liking. Any type of fruit may be used.

I love adding either fresh or frozen strawberries, raspberries, bananas, blueberries, or pomegranate seeds… Use your imagination!

Fruit puree works well. Just add enough to flavor the milk kefir and let it ferment for a few more hours. You can also blend whole fruits in a small blender and mix them into the kefir jar for a smoother texture.

Finally:

In conclusion, making homemade kefir is a satisfying process and a great way to add probiotics to your diet. Remember to try different flavors by adding various fruits and berries to enhance your kefir flavor and nutritional value. Start your kefir journey today and enjoy its many health benefits!

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