Kefir’s a fermented powerhouse—loaded with probiotics, protein, and nutrients your gut (and the rest of you) will love. Think of this kefir recipe as yogurt’s cooler, fizzier cousin.
Today I’m sharing the homemade kefir recipe (fermented milk) that my son-in-law shared with me this spring. It’s packed with probiotics that help digestion, plus it’s got protein, calcium, and B vitamins. Basically, it’s like a drinkable yogurt with a little more attitude and a lot more good-for-you bacteria. It’s super easy to make, and if you like yogurt, you need to check out kefir.
The name kefir originates from the Turkish Keif, meaning ‘well-being’ or ‘pleasure’ | Pronounced kuh-FEAR
Kefir is an old food, it originated in the mountains between Russia and Georgia where folks have been drinking kefir daily for generations, and many live into their 90s and 100s. So kefir was promoting healthy aging way before anyone was talking about Blue Zones!
Let’s dig in!
what you’ll need for this kefir recipe
MILK
- We’re using dairy milk for kefir, this can include cow, goat, or sheep’s milk
- You want pasteurized milk, not ultra-pasteurized milk. Ultra-pasteurized (UHT) milk is heated to such high temperatures that it can make it harder for kefir grains to ferment well, which means a thinner, less tangy drink.
KEFIR GRAINS
- Kefir ‘grains’ are soft, reusable clusters of bacteria and yeast that ferment milk into kefir. They look a little like tapioca or cottage cheese to me.
- They ferment milk through the natural teamwork of bacteria and yeast. The bacteria convert the milk sugars (lactose) into lactic acid, which gives kefir that tangy taste. The yeast produce small amounts of carbon dioxide and alcohol, adding a slight fizz. (Kefir is generally considered non-alcoholic ~ the alcohol content is similar to that of ripe fruit or kombucha. It’s safe for kids and adults unless you’re avoiding even trace alcohol for personal or medical reasons.)
- These grains are reusable, and by adding new milk each day they grow over time, kind of like sourdough starter.
- You can order kefir grains online, they will usually arrive dehydrated* (See below the recipe for how to activate dried kefir grains.)
CLEAN QUART JAR
- A dishwasher-clean jar is perfectly fine ~ you don’t need to fully sterilize it like you would for canning. Kefir is a robust fermented food with good bacteria and yeast that actually help protect your homemade kefir from harmful microbes.
COFFEE FILTER OR LIGHT CLOTH
- This allows the kefir to “breathe” ~ letting out CO₂ and taking in a little O₂ ~ which prevents pressure buildup and encourages the yeasts and bacteria to do their job well. Secure with a canning lid ring or a rubber band.
simple steps to make homemade kefir
- Place your activated kefir grains in a clean quart jar.
- Add milk.
- Cover with coffee filter or cheesecloth.
- Let sit undisturbed at room temperature for 12 ~ 48 hours.
- Strain and reserve the kefir grains.
- Refrigerate and enjoy
kefir vs yogurt
While both kefir and yogurt are healthy fermented dairy products, kefir has a tangier, sometimes yeasty or slightly fizzy bite due to its mix of bacteria and yeast. Yogurt, by contrast, tends to be creamier, smoother, and less sour.
Fun fact: kefir has more probiotic strains than yogurt, and it’s lower in lactose too. That means it might be gentler if you’re lactose sensitive ~ but as always, you know your body best.
Start with just a few spoonfuls of kefir. Take it slow, increase gradually, and tune in to how your body feels.
Heads up: I’m not a medical pro. If you’ve got allergies, sensitivities, or other health stuff going on, check in with your doctor before diving into homemade ferments like this kefir recipe.
kefir recipe:
Homemade Kefir
Equipment
- quart sized jar with lid
Ingredients
- 4 cups whole dairy milk, you want pasteurized milk, not ultra-pasteurized.
- 1-2 tsp activated milk kefir grains
Instructions
- Add the 1-2 tsp activated milk kefir grains to a clean dry quart-size glass jar.
- Pour in the 4 cups whole dairy milk and gently stir.
- Cover the jar with a cloth, coffee filter, or paper towel secured with the canning lid ring or a rubber band.
- Let it ferment at room temperature (68–75°F) for 12 to 48 hours, depending on how tangy you like it. Leave it undisturbed, no need to shake or stir.
- When it has thickened slightly and smells pleasantly sour, strain out the grains using a plastic or non-metal strainer.*
- Store the finished kefir in the fridge and enjoy chilled.
- Finished milk kefir will keep in the fridge for about 1 to 2 weeks.
- You can reuse your strained kefir grains right away in a new batch of milk, or store them in the fridge for later in a small amount of milk.
Notes
- The concern is mainly with reactive metals (like aluminum or copper), which could affect the grains over time or leach into the milk.
- Kefir grains can briefly touch stainless steel (like a fine-mesh strainer or spoon) without affecting the grains.
- For everyday use, stainless steel is fine ~ many use it with no issues.
- That said, if you’re using kefir grains daily and want to be extra gentle, plastic, silicone, wood, or nylon tools are ideal.
Nutrition
Homemade kefir FAQs
Can I drink kefir if I’m lactose intolerant?
- Often yes ~ kefir is low in lactose (but still does contain lactose) and can be easier to digest than milk. Everyone’s sensitivity is different. If you feel fine, awesome ~ kefir might be your new go-to. If not, try again in a few weeks or consult with a dietitian for advice.
What’s a typical serving size?
- Start with ½ cup; regular drinkers enjoy 1 cup a day.
Why did my kefir separate?
- This is a perfectly normal part of the fermenting process ~ just stir it back together, it’s fine.
Why does it smell strong?
Kefir has a natural yeasty-sour scent. If it smells rotten or has mold, toss it.
Why isn’t my kefir thickening?
- Could be new grains, cold temps, or wrong ratios ~ adjust and try again.
How long does kefir last?
- 1-2 weeks in the fridge; it gets tangier over time. If you see mold, toss it. But separation or fizzing is normal.
How do I store grains when I’m not making kefir?
- In a little milk in the fridge for up to a week; change milk weekly if storing longer.
How can I use kefir?
- Drink it plain or in
- smoothies
- salad dressings
- baked goods
- or even popsicles!
*how to activate your kefir grains for homemade kefir
Dehydrated kefir grains are the most commonly sold type online, especially from major retailers ~ they’re easier to package, store, and ship without refrigeration. You’ll usually get one to 2 teaspoons of grains.
Milk kefir grains are a lot like sourdough starter. Both are living cultures that require a little care and regular “feeding” to stay active. Once active you can use them over and over again.
To activate dried kefir grains
- Place them in a small jar with about 1 cup of fresh milk. Cover loosely with a cloth and let them sit at room temp for 24 hours.
- Strain and repeat with fresh milk daily.
- After a few days, your grains will “wake up” and start fermenting properly.
- Once the milk thickens and smells tangy, they’re ready to use.
more ways to transform milk and cream
I had my kefir grains frozen for 3 years. I just wanted to make sure I was doing it properly.. I have a limited tracfone connection no wifi and back to making my own receipts. Thanks RC
I’m not sure your grains will be potent after being frozen for 3 years, that’s a long time. Keep us posted!
Will soy milk work?
Kefir feeds on lactose, so dairy milk works best, but you can transition dairy-fed grains to plant milk (like soy.) You’ll have to recharge them in dairy milk or sugar water after a couple of batches to keep them going strong.
Kefir recipe looks interesting. Can I use lactose free milk?
That will work, but over time the grains might weaken if they aren’t refreshed occasionally in regular dairy milk.
I used to make kefir all the time but I haven’t thought about it in years. Your article lays it out really well, I just ordered new grains!!
Glad I inspired you to jump back in 🙂
I love having this recipe for Junket as it was a childhood favorite of mine! We used to make it from a packet, like gelatin, but the ones I get now come in tablet form.