Homemade Kefir

"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."
photo by a food.com user photo by a food.com user
Ready In:
24hrs 2mins
1 quart


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


  • Put kefir in glass jar and fill almost full with the whole milk (organic, non-pasteurized is preferable).
  • Cover with a clean cloth and place on the counter.
  • Wait 1 to 2 days, stirring periodically with a PLASTIC spoon (not metal).
  • When thick, strain out the kefir grains with a plastic strainer. Don't smash the grains.
  • Place grains in a clean jar and repeat.
  • 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.
  • NOTE: If you run out of milk or will be out of town, place grains in a glass jar and cover with milk. Put a lid on jar and keep in fridge until ready to use again (they should be okay for a week or two, but will need fresh milk to feed on then.).

Questions & Replies

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  1. 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 hand........do 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
  2. 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!
  3. I make this all the time now. thanks for the clear directions. We mostly make smoothies with it so we can get all those good probiotics. The longer it sits, the more probiotics it has, but the more sour it is. Now, just need more recipes to use it in.
  4. Excellent stuff, however, if you put your milk kefir grains in WATER they will DIE. They need MILK to feed on.
  5. Thanks! I am beginning today on my first Kefir adventure. Thanks for your post!


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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