Master the Art of Making Kefir at Home: A Beginner's Guide to Kefir Perfection
Making your own kefir at home is easier than you think! This creamy, tangy, probiotic-rich drink is a powerhouse for gut health and a versatile addition to your diet. Whether you're a seasoned fermenter or new to the world of homemade probiotics, this guide will walk you through the simple steps, tips, and tricks to craft delicious kefir in your own kitchen. From selecting the right supplies to creating flavorful variations, you'll have everything you need to start your kefir-making journey today!
Homemade Milk Kefir
Supplies
Quart-size wide mouth glass mason jar
Wide mouth plastic lid for jar
Stainless steel mesh strainer
Ingredients
Milk (Anything BUT ultra-pasteurized or lactose free)
1-1/2 tsp of kefir grains
Fresh or frozen fruit (optional)
Sweetener of your choice (optional)
Put Kefir grains into a jar with fresh milk. Approx. 1-1/2 tsp of grains to about 3 cups of milk on average, but does not need to be exact at all. Keep the lid loose, closed but not tight- -we want some oxygen to get in/release. Always use a glass jar and plastic lid.
Let it ferment/sit at room temperature for 24 hours ON THE COUNTER out of direct sunlight. Do not put it in the cupboard- I promise you will forget about it!
After 24 hours, you’ll know your kefir is ready when you see clear whey pockets and the “milk” will have a thicker consistency.
Tighten your lid, and gently shake to combine the whey and milk.
Strain the milk kefir until all your grains (they look like tiny cottage cheese bits) are separated and dump them into a clean glass jar (no need to rinse the grains). Set them to the side- you’ll use them to start a new batch!
The milky substance you’re left with is your kefir! It’s ready to drink/use!
Start your next batch of kefir with the grains you strained out, add fresh milk, and repeat the process daily!
Second Ferment *Optional*
1. Add one banana(or fruit of your choice, EXCEPT pineapple, mango or kiwi) to the kefir milk, tighten your lid and let it sit on your counter for another 2-5 hours. This doubles the amount of probiotics and it also adds flavor to the kefir. You’ll know the second fermentation is done when there is a clear ring of whey down at the bottom rather than the random pockets like the first fermentation.
2. After your “second ferment” kefir is done add sweetener, chill in the fridge and blend. I like to add about ¾ or 1 TBSP of monk fruit to each full quart. You can try honey (to taste) or stevia (liquid is about 10-12 drops) and it’s also delicious. Blend and enjoy! Store it in the fridge. Blended it will stay for 5-10 days but each day it gets runnier and more bubbly like “milk soda”. Unblended it will last 3 months or more.
If the fermentation takes longer than 24 hours, reduce the milk volume next time. To “rest” your kefir, store it in the fridge with fresh milk for up to a month.
Pro Tip: If you are leaving town or need a break from making kefir, put your grains in fresh milk and then directly in the fridge. 2.5 cups of milk will feed them for about 5-7 days. When you are ready to start again then put your grains in fresh milk and throw out the milk they’ve been sitting in. Start again!
Tips for Success
Separate Grains Regularly: Large clumps can make the kefir too thick. Break them up monthly.
Double the Probiotics: Add a banana(berries are another favorite but you can use any fruit you love) to your kefir and let it ferment for 3-4 more hours at room temperature. This doubles the probiotic load and adds natural sweetness. Blend it or refrigerate for up to nine months.
Consistency is Key: If daily kefir-making feels overwhelming, make it for two weeks and then let it rest in the fridge for three weeks.
Travel-Friendly: For extended trips, store your kefir grains in a jar with 2-3 cups of milk per week away. Upon return, restart with fresh milk.
Plant-Based Nut Milk: If you want to make coconut or almond milk- coconut milk is my favorite especially with raspberries in it, make sure you go back to the cows milk every THREE times because you need the lactose to feed the bacteria that aids in fermentation.
FAQs
What milk is best for kefir?
I prefer 1% milk because it’s still creamy but not overloaded with too many saturated fats. I wish I could use raw milk. Really any milk can be used to make kefir, the only milk you CANNOT use is ultra-pasteurized milk as it hinders fermentation.
Can I use cashews?
I have not tried cashews BUT I’m sure it would work great! Almonds, coconut, you name it, it will be delicious!
Will kefir die if I don’t make it daily?
Nope! Your kefir can live in the fridge for a month in 5-6 cups of milk. Discard the milk and use fresh milk to restart.
What should I do when my kefir grains grow to be more than 2-3 tsp?
Ideally, you want 2 tsp for 3-4 cups of milk. I like to regularly separate mine because when they clump together and get big, they tend to make the kefir too thick with a mucus-like consistency. So I just pull them apart once a month and either share with a friend, feed to animals, or throw them into a smoothie.
Tip: If your kefir is fermenting faster than every 24 hours, you probably have too many grains or need to add more milk.
What should I do if my kefir doesn’t seem to be fermented after 24 hours?
If your kefir is taking longer than 24 hours, you probably have too much milk and not enough grains.
Should I leave the banana in kefir after fermenting?
Yes! Keep the banana in the kefir for added flavor and fiber or blend it into your drink.
How do you use the second fermented kefir?
I love to dump the kefir- fruit and all in a blender with honey, or even some monk fruit to sweeten it up and blend it all up. It makes a creamy, yogurt-like consistency. We then put it back in the jar and place it in the fridge or eat it right then. We try to use it up either the same day, or the next day otherwise you’ll end up with milk soda.
What is Milk Soda?
After the second fermenting, if you blend it up, in about 3-4 days that kefir starts to get very bubbly, fizzy, carbonated, creamy, soda consistency which is still very safe to consume it’s just a lot more effervescent and it’s got a little bit of a punch to it. If you DO end up with milk soda, do not throw it out if you can’t drink it plain. Just throw it into a smoothie and you won’t notice a difference!
One of my favorite ways to incorporate milk kefir is in smoothie form! It is SO delicious, nutritious and quick! Whether you’re a grown adult, or a young and spry kid, everyone loves my Pro-To-Go smoothie! Find the recipe and give it a try here!
Resources and Recommendations
Visual Learners: Check out my Kefir YouTube series: Kefir Part One and Kefir Part Two.
Kefir Grains: I recommend purchasing from Mr. and Mrs. Kefir on Amazon. Their grains are reliable, though they take a couple of days to “wake up.” I’m still using the grains I got from them over 12 years ago!
Learn More About Kefir: Check out my ‘Kefir Uncovered: The Gut-Boosting Secret You Need to Thrive’ post and become a kefir expert!
Probiotics Class: Interested in learning more? Join my Probiotics Kefir, Kombucha & Cultured Vegetables class. It’s a 60-75 minute tutorial filled with actionable tips.
Social Media: Stay inspired—follow us @live.right.nutrition for fresh updates, tips, and more!
Enjoy this printable ‘Homemade Milk Kefir’ instruction sheet by right-clicking it, and then select ‘open image in new tab’ and then hit print! Have more questions? Leave a comment below!
Ready to Learn More About Probiotics and How They Can Benefit Your Body?
If you’re ready to dive deeper into understanding how fiber and other essential nutrients can be your ally in your overall wellness, I’d love to help. During my Brain and Body and Elevated Nutrition coaching sessions, we’ll explore how to take your nutrition to the next level! Visit this link to learn more and get started today: Brain and Body Nutrition or Elevated Nutrition Group Nutrition Coaching.
