Description
Learning how to make milk kefir at home is one of the easiest ways to add a naturally fermented drink to your daily routine. Creamy, tangy, and made with just milk and kefir grains—no special equipment needed.
Ingredients
Scale
- 1 tablespoon active milk kefir grains
- 2 cups whole milk (cow’s milk works best)
Instructions
- Place the kefir grains into a clean glass jar.
- Pour the milk over the grains, leaving about 1 inch of space at the top.
- Cover the jar loosely with a lid or breathable cloth.
- Let the jar sit at room temperature, out of direct sunlight, for 24 hours.
- Check the consistency. It should look slightly thickened and smell tangy.
- Strain the kefir using a plastic or stainless steel strainer.
- Transfer the finished kefir to the refrigerator and reuse the grains.
Notes
Whole milk produces the creamiest kefir. Avoid ultra-pasteurized milk as it can slow fermentation. For a thicker kefir, ferment up to 36 hours. For milder flavor, strain at 18–20 hours. Add fruit or vanilla for a second ferment in the fridge for 12 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Probiotic
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
Keywords: milk kefir, homemade kefir, fermented drink, probiotic