Recipes

How to Make Milk Kefir at Home

Kefir is a great probiotic, even more nutritious than yogurt, and it is very easy to make at home. This is because kefir does not need any special equipment like homemade yogurt does. Once you mix the milk with the kefir starter, you can leave the jar at room temperature until it is cultured and ready to drink. Unlike yogurt, which must be kept at a constant warm temperature while it is culturing. This is how to make milk kefir at home.

Where to buy Kefir grains

 

You can usually find fresh kefir grains advertised for sale on Amazon, or you may know of someone locally who will share some starter grains with you. When you get your kefir grains, you will need about 2-3 tablespoons of grains for a quart of kefir

Even though they are called grains, they are not actually any kind of grain, and look more like cottage cheese curds, or small pieces of cauliflower.


 

What you will need:

  • Fresh milk (organic is best)
  • A large glass jar with a lid
  • A wooden spoon
  • A mesh strainer
  • A large bowl
  • Kefir grains or a kefir starter set. (2-3 tablespoons per 1 quart of milk)

There are 2 ways to do this:

Using a Kefir Starter Set

 

The first and simplest way, is to use a kefir starter, which is just a little packet of dried kefir that you add to milk and let it culture overnight. This is how I started making my own kefir, and nothing could be simpler to do.

After you leave the kefir at room temperature, usually overnight, you will notice the kefir starting to separate into curds and whey. The whey is the watery-looking part.

When you see the kefir starting to separate and stick to the side of the jar, then your kefir is ready to drink. Just give it a good stir to mix the curds and whey together again, and then put it in the refrigerator to chill.

I usually leave the kefir in the refrigerator for another 12-24 hours to further culture and chill; but many people actually like to drink their kefir at room temperature. It is all a matter of taste.

You can either drink it plain, or add it into a fruit smoothie for a sweeter flavored kefir. Plain kefir tastes somewhat like plain yogurt or buttermilk; so if you like either one of those, you will probably like the taste of plain kefir.

If you prefer flavored kefir you will need fruit and a blender. You will need 1 cup of fruit for every quart of milk. Place the fruit in the blender with the kefir on top. Blend until smooth.

I always save the last fourth of the jar of kefir, and that can be used as a starter for the next batch, simply by adding more fresh milk, and then leaving it out on the counter overnight again to culture.

Each time you use the kefir as a starter, some unwanted bacteria will get into the culture, giving it a different flavor; so after using the starter a few times, then I would suggest using a new packet of the store-bought starter. This makes the starter that you buy last a lot longer than if you use a new packet for each quart of kefir that you culture. It is better to use whole milk than skim or 2% milk when making kefir, and some people make it from coconut, soy, or almond milk, as well.

Once you have made several batches of kefir from the starter packets and acquired a taste for homemade kefir, you may want to try using kefir grains and making your kefir that way. This is a little more work, but it does provide a lot more of the probiotic bacteria and yeast cultures than using the starter packets. However, even the packets will provide a lot more types of probiotics than commercial pasteurized kefir from the grocery store.

 

Using starter Grains

Put the grains in a quart jar and add the milk, just like you did with the starter packets, and leave the kefir out overnight to culture.

Once the kefir has cultured, then it is time to separate the grains from the kefir because you will reuse the grains for the next quart of kefir.

I use a mesh strainer, and gently pour the kefir through the strainer, stirring along the edges to help the kefir to strain faster and not clog the strainer.

When the kefir is strained, you should have the little clumps of the kefir grains left in the strainer, and these are what you will use to make the next batch.

The kefir grains can be used over and over forever, so you never have to buy more like you do when you are using the starter packets.

Each time you make a quart of kefir, the grains will grow in size, and eventually you will need to sell some or give them away if you are making the same size batch of kefir.

Using too many kefir grains will make the culture sour too fast and have a bad taste, so it is important to use the same amount of grains each time you culture kefir.

Of course, the grains are edible, too; so you can always just add the extra grains into your kefir smoothies, or even feed them to your dog or cat. I add a bit of kefir into my cats wet food so that they get their probiotics as well. The recommended dose for cats and small dogs is 1 teaspoon per day. Medium to large dogs can have 1-2 Tablespoons.


 

Conclusion

Milk kefir is a great source of probiotics. It is also a great source of calcium, magnesium, vitamin B12,and folate. Making your own milk kefir at home s easy. You will not have to worry about added sugars and artificial flavors that are sometimes found in store bought kefir.
Kefir can be used as a substitute for yogurt in just about any recipe.

 

Have tried Kefir? How do you like to drink it or use it in recipes?

Let me know in the comments below.
 

 

 

 

 

 

 

 

 

Please follow and like us:

You may also like...

8 Comments

  1. Daniella says:

    Hi there,

    Thank you for sharing the Kefir recipe, it’s been a long time I wanted to make this yogurt. I’ve heard a lot of good things about it, and after reading your article, I am even more convinced. I just would like to know something. I am allergic to lactose, so I was wondering if it would work as well with rice or almonds milk? Or maybe the lactose turn into another substance after letting rest the milk in the Kefir for a while?

    Thank you for this useful post!

    1. admin says:

      Hi Daniella.

      Almond or rice milk can both be used to make milk kefir with the recipe I provided here. It is also possible to make a flavored water kefir drink. I have a recipe for water kefir in this article Probiotic Drink Recipes. Make sure that you are using grains that are labeled as water kefir grains. Water and milk grains are not interchangeable.

  2. Alex & Ann says:

    I have never heard of Kefir before this is pretty interesting. I am always up for trying new things and this one I would give it a try. I am trying to find healthier foods to try because I am tired of the same old stuff.

    This is great because I would love to try making this myself. I want to know can you make different flavors? And if so how could I do that?

    I am looking forward to trying this, thanks for sharing something new.

    Ann

    1. admin says:

      Hi Ann,

      Different flavors of Kefir can be made by adding fruit and mixing it in a blender.I hope you enjoy making and drinking it. It has lots of rewarding health benefits.

  3. RN Didi says:

    Thanks for this excellent kefir recipe. I’m saving this page so that I can try it later this week.

    I’ve looked at your website pages, and I must say: I love your website. It speaks volume to me because I live with PCOS :). A lot of women with PCOS suffer from hirsutism, and I am one of them.

    I like that you provide many solutions for this horrible symptom of hormonal imbalance. I’m going to try a few of them.

    I’m saving your site to my bookmarks.

    1. admin says:

      Hi Didi,

      Thank you for all the support! I hope you find some helpful advice here and also hope that you enjoy the kefir recipe.

  4. Cheryl says:

    Hi Lisa, having never even heard of such a thing as Kefir, after reading your post, you have made me think seriously about trying this out.

    It does sound so easy to make and sounded like it was something that would be really nice to drink, more so when it was chilled though than at room temperature for me I think.

    1. admin says:

      Hi Cheryl,

      Kefir is easy to make and I think that you will like it. It tastes similar to yogurt so you will definitely want to drink it chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.