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    You are in: Home / Recipes / Homemade Kefir Recipe
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    Homemade Kefir

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 2 mins

    2 mins

    24 hrs

    WI Cheesehead's Note:

    Kefir is like yogurt, but it's healthier for you and easier to make. Put it on a counter and let it go. How easy is that? UPDATE: According to one review, if you store kefir in spring water, they will die. You can store them in spring water for short periods in the fridge. OR you can store them in a little milk. I've done both and both work fine. I've heard you can store them in the freezer even, for longer periods of time.

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    Units: US | Metric

    • 1 tablespoon kefir, grains (looks like little pieces of cauliflower)
    • 1 quart whole milk


    1. 1
      Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
    2. 2
      Cover with a clean cloth and place on the counter.
    3. 3
      Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
    4. 4
      When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
    5. 5
      Place grains in a clean jar and repeat.
    6. 6
      You can cut down the tang of the kefir by '2nd fermenting': After removing grains, put 1-2 slices of lemon or lime peel or a vanilla bean back in the jar with the kefir. Cover and let sit on counter another day. After removing the peel/bean, taste the kefir. If it is to your liking, then cover with a plastic lid and put in fridge until ready to drink. If not, let sit a little longer with the peel/bean.
    7. 7
      NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with water. Put a lid on jar and keep in fridge until ready to use again.

    Ratings & Reviews:

    • on March 25, 2013


      Totally addicted!!! But I use less milk....about an ounce (1 tbsp) kefir grains to 1 to 1 1/2 cup milk.........also love to strain in cheesecloth to make yogurt balls or cream cheese seasoned with whatever is on not throw out the whey - use in drinks, cooking or add to your pets food - they love it! I would store in milk for extended time away if not using right away.......the longest mine has sat in a container is 6 days on the counter then I made cream cheese. The health benefits are truly amazing. I find the more you divide the grains the faster they grow to share

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2010

      Excellent stuff, however, if you put your milk kefir grains in WATER they will DIE. They need MILK to feed on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2009


      This is a great "food" - better for us than yogurt. I use it to bake and in place of any recipe calling for buttermilk or sour milk. We drink it almost every day!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Homemade Kefir

    Serving Size: 1 (976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 595.3
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 18.2 g
    Cholesterol 97.6 mg
    Sodium 419.6 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 0.0 g
    Sugars 49.2 g
    Protein 30.7 g

    The following items or measurements are not included:


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