How to Make Milk Kefir with Grains
Homemade milk kefir made by culturing whole milk with live kefir grains. It turns thick, tangy, and lightly fizzy in 24 to 48 hours.
Equipment
- Quart glass jar
- Coffee filter or cloth
- Rubber band
- Fine Mesh Strainer
- Wooden or plastic spoon
Ingredients
Main Ingredients
- 2 tbsp active milk kefir grains
- 3 ¼ cup whole milk
Instructions
Cooking
- Add grains. Put the grains in a clean quart jar.
- Add milk. Pour in the milk and stir gently with a wooden or plastic spoon.
- Cover. Cover with a coffee filter or cloth and a rubber band.
- Ferment. Leave at room temperature, out of direct sun, 24 to 48 hours until thick and tangy.
- Strain. Strain through a fine mesh strainer into a clean jar and chill.
Notes
Substitutions: Low fat milk makes a thinner kefir. Stir in fruit after straining for a flavored drink.
Tips: Use active grains and clean tools. Serving size is about 3/4 cup.
Storage: Refrigerate kefir for up to a week. Keep the grains in fresh milk in the fridge to pause brewing.