Learn how to make milk kefir with this simple tutorial. Milk kefir is a thick, and tangy fermented milk that is rich in gut-healthy probiotics. Follow my tips below to make this healthy ferment.
One thing I really like making in the farmhouse is fermented foods. You will always find something fermenting on the counter. From sauerkraut, water kefir, kimchi, to even jalapenos. We love it all.
Milk kefir is a fantastic way to begin with fermented foods. The process is so simple to make that you can’t really mess it up. It requires no specific temperature to culture like yogurt does.
It doesn’t grow mold, as sometimes happens with fermented vegetables when not made correctly.
Kefir is just plain simple, easy to make and easy to use.
Benefits Of Fermented Foods:
Everyone knows by now just how important probiotics are to the body. So many things in our modern lifestyles wreak havoc on the living organisms that inhabit a healthy digestive tract, otherwise known as our gut flora.
It is widely known that antibiotics like penicillin and amoxicilln destroy healthy gut flora.
But, our modern diet, full of non-organic meats, plenty of processed sugar and the USDA’s recommended 11 servings of grains per day is also responsible for poor gut health.
Since imbalanced gut flora can contribute to degenerative diseases like cancer and also hamper the effectiveness of our immune system, it is vitally important to rebuild a damaged gut.
Enter….fermented foods and for the purpose of today’s discussion, specifically, kefir.
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Tips For Making Milk Kefir At Home
- When kefir grains are “fed” regularly with fresh milk, they will multiply like crazy. Soon you will have more than you even know what to do with! Pass them along to your naturally-minded family and friends.
- Depending on the temperature of your house may change the time the kefir needs to ferment. In the winter, when the temperature is cooler, it may need to ferment longer than say during the summer.
- It is totally normal for the whey to start separating from the milk. This naturally happens when you ferment something.
- Kefir grains will last years. I’ve been using the same ones for over 6 years now.
- You don’t want to add too many kefir grains to your milk or it will ferment way too fast.
- When you first get kefir grains and start using them, your milk kefir may not turn out really good. This is because they are adjusting to a new environment and after a few times they will start making really good batches.
What you may need:
Live kefir grains on Amazon or sometimes I sell off my extras when I have them in my Etsy shop.
Strainer
How To Make Milk Kefir Video Tutorial:
How To Make Milk Kefir:
- Place 2 tablespoons of grains in a clean Mason jar with plastic lids. I like to use these mason jars because we drink a lot of kefir per week.
- Fill with milk to two inches below the rim. (The beverage will expand slightly, so be careful it doesn’t get too full and spill over.)
- Cover with a coffee filter, or small towel, and secure with a rubber band. You could also cover with a loose jar lid.
- Let the milk kefir sit out on the counter until the desired thickness and sourness is reached. This will depend on your personal preferences. I like the probiotic benefits of extra thick and sour kefir, so I leave mine out about 36 hours. Some people leave it out only 12 hours.
- Strain kefir grans using a strainer. Place the milk kefir in the fridge, with a lid, up to two weeks.
- Now you can start another batch of milk kefir or store the grains between batches in the refrigerator in a glass jar covered with milk.
How long does kefir last in the fridge?
Kefir lasts for up to 2 weeks in the fridge.
What type of milk should you use?
I use raw milk and I find that makes the highest quality kefir. However, you are still able to make kefir with store-bought milk. The only milk that will not work is ultra-pasteurized milk, (example: Horizon Organic milk is ultra-pasteurized) so make sure to check your label.
Can you make dairy free milk kefir?
You can also make kefir with coconut milk, but you need to alternate back to cow’s milk after a few batches to revive your grains. They will start to lose their effectiveness in milk alternatives, like coconut and almond.
You could also make water kefir.
What does milk kefir tastes like?
It tastes like slightly sour, tangy, and almost fizzy yogurt. Since it is a cultured milk product, it shares some of the same qualities as yogurt.
How to use milk kefir:
- Drink it plain or add a bit of sweetener, like honey or maple syrup.
- Use as you would yogurt. Add some fruit or homemade granola.
- Incorporate them into your daily life with a morning smoothie. We like to add frozen bananas for sweetness and to give a nice thick, creamy consistency and then other fruits for flavor. Strawberries and blueberries are our favorites!
- Make homemade ranch dressing.
- Use it to make popsicles.
Try more of our favorite fermented foods:
- Fermented Carrots Recipe
- How to Make Yogurt in the Instant Pot
- Lacto Fermented Salsa Recipe
- How To Make Fermented Jalapeños
- How To Make Sour Cream From Raw Milk
If you try this recipe and love it, I would appreciate if you could come back, commented on the post, and give it 5 stars! Thanks.
How to Make Milk Kefir
Learn how to make milk kefir. A thick and creamy yogurt like drink bursting with beneficial bacteria.
Ingredients
- 2 tablespoons kefir grains
- 1/2 gallon milk
Instructions
Place 2 tablespoons of grains in a clean half gallon mason jar with plastic lids.
Fill with milk to two inches below the rim. (The beverage will expand slightly, so be careful it doesn’t get too full and spill over.)
Cover with a coffee filter, or small towel, and secure with a rubber band. You could also cover with a loose jar lid.
Let the milk kefir sit out on the counter until the desired thickness and sourness is reached. Anywhere from 12-36 hours.
Strain kefir grans using a strainer.
Place the milk kefir in the fridge, with a lid, up to two weeks.
Now you can start another batch of milk kefir or store the grains between batches in the refrigerator in a glass jar covered with milk.
Notes
When kefir grains are “fed” regularly with fresh milk, they will multiply like crazy. Pass them along to your naturally-minded family and friends.
Depending on the temperature of your house may change the time the kefir needs to ferment. In the winter, when the temperature is cooler, it may need to ferment longer than say during the summer.
It is totally normal for the whey to start separating from the milk.
You don’t want to add too many kefir grains to your milk or it will ferment way too fast.
When you first get kefir grains and start using them, your milk kefir may not turn out really well. This is because they are adjusting to a new environment and after a few times they will start making really good batches.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 135mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 9g
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This post was updated November 2019.
DIY Sauerkraut | Farmhouse on Boone says
[…] I already blogged a little about probiotics and why they are so important in my Raw Organic Milk Kefir post. […]
Lori says
Hi, I made the fermented cabbage and all seems great after a week , however there is absolutely no brine left in the jar. I took out the rock and the cabbage leaves and placed it on the fridge, should I add filtered water???
Lisa says
Yes Just add a little filtered water! 🙂
Whole Grain Coconut Oil Sourdough Doughnuts | Farmhouse on Boone says
[…] already confessed my love for fermented foods. We make kefir and sauerkraut on a regular basis, but there is usually one more ferment that hangs […]
Charlyn says
Hi Lisa,
Where do we get the grains? Thanks for your beautiful blog and YouTube channel!
Juju says
I’m interested in where to find the grains for the Kefir Milk recipe, and also how much to use.
lyn says
Hi. Is it possible to use plain soy milk to make milk kefir? I am lactose intolerant so I don’t use regular milk.
Lisa says
I would recommend coconut milk. 🙂
Andrea says
Lisa,
I have checked your Etsy shop for the kefir grains, but didn’t see any. Will you be adding more for folks to order?
Thank you!
Lisa says
I sold several orders a few weeks back, so I don’t have enough to sell at the moment. I should in a few more weeks. They always go super fast!
Lynette says
Love all your videos! I have been making kefir for a while now and wish more people would get aquainted with it and reap its benefits. I use my kefir for smoothies and instead of buttermilk in cornbread amd pancakes/waffles. Just wanted to add that I make my kefir with Horizon or other ultrapaturized milk (raw milk is illegal to sell for humans in our state. I used to be able to get “pet” raw milk at a local farmer’s market, but they have, sadly, gone out of business) with no problems at all…rich, tart, and creamy and the grains grow quickly. Do you say not to use ultra-pasturized because it won’t ferment or because the end result is lacking in probiotic benefits? I hope mine is still health-worthy?
Carolyn says
LOVED your sauerkraut video!!!!!!! I thought it would be so very hard to make but you made it simple! Can you tell me the kind of food processor you used on your sauerkraut video? My food processor is 30 years old and is finally pushing Daisys. I have searched all over for one that is large, has a large feed and looks like yours. I hope this message gets to you. Could you send me the name and model number? Carolyn@cormey.com. Thanks so much and again GREAT VIDEO!
Emily says
Hi,
Is there a certain brand of kefir grains you would recommend? You may have mentioned it but I do not recall. Or do you have any extra right now for sale?
I just recently came across your YouTube and blogs, and you are doing everything I would one day love to be doing (baby steps) but it has been an inspiration to get my butt moving on them!
Thanks!
Lisa says
Hi- Yes I linked it in the post 😊 At the bottom where it says Shop This Post… Thanks!
Isabel says
Would it be okay to store the grains in milk in the fridge for 5 days then take it out to let it ferment for 36 hours and still consume it? I would love to make my own Kefir but I don’t know if I could consume enough to make a batch everyday and I am afraid to waste too much milk by storing the grains and disposing of the milk each time… Any advice would be appreciated, thank you!
April says
I had grains given to me but then a very hectic life happened with lots of travel and moves. So my grains have unfortunately been in my freezer for probably over a year now. Is there any way I can bring them back to life? Thanks for any info.
Brenda says
I got my kefir grains from your source and made my first batch. But it seemed I had a lot more grains this time. I added them all to my mason jar along with about two cups of milk. It’s separated and looking like it will overflow. Did I add too many grains? How do I use the extra ones? Thank you!
Got my sourdough starter going too! Your recipes for using the part you throw away are a lifesaver!
Kalyn says
Does it matter if I just use the original stainless steel lid that the mason jar came with?
Kristen Lee says
Hello! Does kefir have a lot of lactose? I am sensitive to lactose..
Lisa says
It depends on how long you let it sit out, but fermentation is very effective in removing lactose.
Mary FRAGIACOMO says
You can actually use ultra pasteurized milk. I’ve been using this and it does just fine. Organic milk by me is always ultra pasteurized unfortunately :/