Homemade Milk Kefir

How to make milk kefir at home with just milk and kefir grains. Creamy, tangy, and lightly fizzy, with 5 minutes of hands-on work and a 24-hour ferment on the counter.

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Prep Time: 5

Fermentation Time: 1

Total Time: 1 5

Course: Drinks

Cuisine: Eastern European

Servings: cups

Author: Shilpa

Equipment

Glass jar (1 quart)
Fine mesh strainer
Cloth cover or paper towel with rubber band

Ingredients

▢ 2 cups whole milk
▢ 1 tablespoon kefir grains (active)

Instructions

Ferment

Put the kefir grains in a clean glass jar and pour the milk over them. Do not stir.
Cover the jar with a breathable cloth or paper towel and secure it with a rubber band.
Leave the jar on the counter, out of direct sunlight, for 12-24 hours, until the milk has thickened slightly and smells tangy.

Strain

Set a fine mesh strainer over a clean jar and pour the kefir through, stirring gently so the kefir passes and the grains stay behind.

Start the next batch

Put the grains straight into fresh milk to start the next batch. 6. Lid the finished kefir and refrigerate it for up to 2 weeks.

Notes

Whole milk gives the creamiest kefir; 2% works but is thinner. Avoid ultra-pasteurized and lactose-free milk.
Warm kitchens can finish in 18-20 hours; cool kitchens can take up to 30 hours. New grains may take 30 hours or more for the first couple of batches.
Stainless steel and plastic strainers and spoons are fine. Avoid reactive metals such as aluminum or copper.
Separation into curds and whey means the kefir fermented longer. Stir it back together and strain as usual.
The ratio is 1 tablespoon of grains per 2 cups of milk and scales in either direction.
Extra grains can sit in a jar of fresh milk in the fridge to slow down. Use them within a week.
Never rinse grains in tap water; chlorine damages the culture.

Nutrition

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