How to Easily Make Milk Kefir at Home

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Are you looking for an easy fermented drink to make at home? Then milk kefir is for you! You just need milk kefir grains, organic whole milk, a glass jar, a cloth covering, and a mesh strainer. You never have to replace the starter culture for milk kefir. Once you acquire milk kefir grains, they last forever as long as you feed them fresh milk. Homemade milk kefir is an affordable source of probiotics, vitamins and nutrients. 


  • 16 Ounces fresh whole milk (about 500 mL)
  • About 20 grams of hydrated and active milk kefir grains


  1. Add the milk to a glass jar.
  2. Add in the milk kefir grains and stir the milk gently.
  3. Place a tight-weave breathable cloth lid on the jar and secure it with a rubber band.
  4. Allow the milk to ferment for 24-48  hours. (Aim for less time if it is warm in your house. ferment longer if it is cooler in your house)
  5. When the kefir is finished, you may need to give it a stir. It should be thick, pleasantly tart, you should see “rivers” on the sides of the jar after pouring.
  6. After fermentation, strain off the kefir grains and add them to a fresh batch of milk. Store the finished kefir in the fridge in a sealed bottle for up to a month.


  • You can make kefir with fresh raw milk or pasteurized milk. Pasteurized milk will give more consistent flavor, while raw milk kefir give variation across batches and changes in your grains over time.
  • To pasteurize your milk: Place a thermometer in the jar of milk. Place the jar of milk in a pot of water and allow it to get to room temperature. Slowly, on low heat, bring the pot of water to a light simmer.  Bring the temperature of the milk up to 181° F (83° C). Once it reaches this temperature, remove the jar of milk from the hot water bath. Leave the thermometer in the jar, and cover with a clean towel. Allow the milk to cool down to about 110° F (43° C). Cooling can take an hour. Once cooled, remove the thermometer and proceed to step three.
  • Keep the ratio of grains to milk about the same (10 grams of active grains per cup). When the grains multiply, you can remove some of them, dehydrate them at a low temp in a dehydrator, and store them in a mason jar at room temp.