How to Make Milk Kefir

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 jalapeños. 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. It is something that I make every single day in the farmhouse. Start a batch one day, strain and use in a smoothie the next day.

With a constant supply of creamy cow milk from our jersey cow, we are never in short supply. I love knowing that my kids are getting beneficial bacteria every day.

Benefits Of Fermented Foods:

Fermented foods used to be used as a way to preserve food. Making them last longer than what they typically would. They are also an important part of traditional cultures and have since shown to contain lots of beneficial bacteria.

According to this PubMed article: These healthy bacteria found in the “fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity.” (Source)

Nowadays, just about 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 amoxicillin 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, mental health issues, 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.

Fermented foods have tons of health benefits Ac

What is Milk Kefir

Milk kefir is milk that has been soaked with kefir grains at room temperature. During this soaking, the milk goes through a fermentation process and produces lactic acid and carbon dioxide which creates a tangy, slightly sour and bubbly fermented drink. It creates a fermented milk drink that very similar to a drinkable yogurt.

Tips For Making Milk Kefir At Home

• When milk 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.
• The amount of milk you use will depend on the amount of kefir grains you have. If you have a lot of grains, you will be able to use more milk to make more homemade milk kefir than say if you have only a few kefir grains.
• Those who have lactose intolerance, may be able to tolerate kefir. Especially if made with raw milk.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

What you may need:

Live kefir grains on Amazon

1/2 gallon mason jar

Strainer

Plastic lids 

How To Make Milk Kefir:

Place 2 tablespoons of milk kefir grains in a clean Mason jar with plastic lids. 

Fill with 2 cups of milk. If you have more kefir grains, you can add more milk than this. At this point, I typically can do a half gallon to a gallon at a time because I have so many grains.

Cover with a coffee filter, paper towel, or small towel, and secure with a rubber band. You could also cover with a loose jar lid.

Let the milk kefir sit out at room temperature on the kitchen counter until the desired thickness and sourness is reached, about 12-36 hours. 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 for only 12 hours.

Strain kefir grains using a strainer. Enjoy or place the milk kefir in the fridge, with a lid, for up to two weeks.

Now you can start the next batch of milk kefir or store the grains between batches in the refrigerator in a glass jar covered with milk.

FAQ:

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?

Chose whole milk from cow, sheep or goat. Raw or pasteurized will work You can technically use low-fat milk, but it may need to be refreshed with whole milk every once in awhile to keep the grains healthy.

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 non-dairy milk like 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.

Is homemade kefir better than store-bought?

Store-bought kefir tends to have less good bacteria than homemade. This is due to the types of cultures used and a commercialized process. Homemade can have around 50 different strains and 20 billion CFUs (source)

How much homemade kefir should you drink per day?

It is recommended to drink 1/2 cup to 3 cups of kefir a day. 

How long can you store milk kefir grains in the fridge?

You can safely store kefir grains in the refrigerator for up to 3 weeks. Place the grains in a jar, cover with milk, and add a lid. Place in the fridge.

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
• Greek Yogurt Cream Cheese
• Fermented Pickles
• How To Ferment Fruit

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.