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Milk Kefir
4.7 from 138 votes

Milk Kefir

Milk kefir is a fermented dairy beverage made by culturing fresh milk with kefir grains. The process involves mixing kefir grains with cow or goat milk and allowing it to ferment at room temperature for about 24 hours until it thickens and develops a tangy, fermented aroma. The fermented milk is then strained to separate the grains from the liquid kefir. Optionally, a second fermentation with added fruit can increase probiotic content. This homemade milk kefir offers a mildly tart and creamy drink rich in probiotics.

Prep Time
5 mins
Additional Time
1 d
Total Time
1 d 5 mins
Servings: 6
Course: Drinks
Cuisine: American

Ingredients

  • 2 teaspoons kefir grains
  • 3 cups milk cow or goat milk, fresh

Instructions

    Cup of Yum
  1. Put kefir grains, about 2 teaspoons of grains, into a clean glass jar with about 3 cups fresh milk. Make sure you leave about 1-inch of room at the top of the jar.
  2. Place a plastic lid on top of the jar, but do not tighten it. You want the lid to be loose on top of the jar.
  3. Place the jar in a warm place, out of direct sunlight, for 24 hours. I put my jar in a cabinet in our kitchen. You will know your kefir is done when it has slightly thickened and smells fermented.
  4. Tighten the lid and shake well. Place a stainless-steel strainer or plastic strainer over a clean jar. Strain the kefir into the jar.
  5. At this point, you can add fresh or frozen fruit if you want to do a second fermentation. I add ½ banana and then put the lid on tight and let the kefir sit out on the counter for another 2 to 5 hours. This will double the amount of probiotics. If you don’t want to do the second fermentation, you can put the lid on and store the kefir in the refrigerator.
  6. Now, you start the process over again with the kefir grains you have in the strainer. Put the kefir grains in a clean jar, add milk, put the lid on (but not tight) and repeat the process.

Notes

  • Use fresh, whole or low-fat cow or goat milk for best results.
  • Do not tighten the lid during fermentation to allow gas to escape.
  • Strain kefir grains gently with a stainless steel or plastic strainer to preserve their health for reuse.
  • Second fermentation with fruit boosts probiotics and adds flavor, but is optional.
  • Once fermented, store kefir in the refrigerator and consume within a few days for best taste.