How to Make Milk Kefir

how to make kefirYou probably already know probiotics are good for you health. It’s a great source of nutrition, vitamins, minerals and of course good friendly beneficial bacteria. There are a lot of different kinds of probiotic foods, but none are clearly as good as kefir.

If this is your first time making Kefir and you think it’s really complicated, don’t sweat it! As you’ll find out it’s easier than it looks.

What you’ll need:

  • 1-2 tbsp natural Kefir grains
  • 1 quart whole cow or goats milk (preferably raw milk or pasteurized whole milk)
  • 1 liter jar
  • lid for jar or clean cloth
  • plastic strainer
  • plastic spoon
  • cup


  1. Place natural kefir grains in a jar.
    Notice how i mention “natural” so check my post on kefir grains and kefir starters to find out why this is important.
  2. Add the fresh milk.
    There is no need to boil or do anything with the milk. And although any type of milk will do, we’ve found it best to use raw un-pasteurized milk. Other suitable milks are pasteurized whole milk and non-fat milk. You can also use milk from a wide range of animals, like cows, goats, sheep, even camel and buffalo milks.
  3. Cover the jar.
    You can use the lid of the jar or a clean cloth. Doesn’t really matter. As long as you don’t cover it air-tight. Leave some space or some breathing room. The living orgranisms in kefir need oxygen to do its magic.
  4. Place jar in a room temperature of 18oC – 25oC (65oF – 77oF) and away from direct sunlight.
    Since scientific researches have found atleast 30 different bacteria and 25 different yeast in kefir cultures, this is found to be the best temperature range for kefir fermentation.
  5. Leave for 1-3 days.
    Depending on your preferences you could have a mild tasting milk kefir after 12 hours, a tart flavor after 24 hours and a milk kefir with a zesty taste to it after 48 hours.
  6. Separate the kefir from the kefir grains.
    Using a plastic strainer, pour out the mixture onto the cup. The remaining solids caught by the strainer can and should be used for your next batch of kefir making.
  7. Drink your kefir / milk kefir
    The liquid you strained onto the cup is now your Kefir. You can drink this right away, refrigerate it for later or use it for some other kefir recipes. You can subscribe to our email list to get your free and EXCLUSIVE kefir recipes. It’s on the right side of the page. Just put your name and email. You’ll get your special kefir recipes every month. :)

**You might have noticed I placed a plastic spoon in the beginning. If you can’t help yourself and you just want to stir the kefir mixture during fermentation, you can. But don’t do it too often so you don’t disturb those nice little bacteria from doing their magic.

**What to do with the left over kefir grains? Place it in a jar with some milk and refrigerate or repeat the kefir recipe process for another batch.

**Lastly, as you might have noticed you didn’t lose much kefir grains during the process. In fact you might have actually gained more! This is what’s amazing with kefir. You only need one batch of kefir grains… for LIFE.

– If you are looking to learn more about kefir (basically everything you need to know) from the beginner’s stage to the advanced stage, we couldn’t recommend anything better than the kefir video course and kefir grains combo.

How to Make Milk Kefir by


  1. Anna M says

    Hooray! I’ve been looking for a simple kefir recipe, thank you! I’ve been taking probiotics as a supplement and I’m looking to also incorporate some probiotic foods in my diet. Yogurt is nice but I’m looking to diversify and kefir fits the bill. I’m with you, if you can make it yourself, why would you buy it?
    – Anna M

  2. ernesto gardeazabal jimenez says

    muchas gracias por el envio del curso sobre Kefir . ya estoy tomando el Kefir y con lo que me enviaste he podido mejorar el procedimiento de obtener el “yogur” tan medicinal .
    nuevamente muchas gracias

  3. Leah May Fuentesfina says

    Hello! My 2 years old son was confined last week due to staphylococci and got infected the whole body. He was admitted for almost 5 days with antibiotics but a friend of mine who solely produces Kefir Milk here in our province share their blessings. You wouldn’t believe it but we let our son drink the Kefir Milk Thursday dawn and was cleansed and cured that same day. His other twin also loved drinking Kefir and the whole family love and believe it’s miracle.

  4. dorothyboyens says

    Can someone please give me the phone number of the person in Kailua, Hawaii that has offered kefir grains to get started?
    Thank you,
    Dorothy Boyens, Wiamanalo, Hawaii

  5. Sansan says


    I just bought some Milk Kefir grains from you and itching to start!…I am not lactose intolerant but have a lot of sinus congestion problems and heard milk causes more mucucs, thus more congestion.

    My question is: Can I go ahead and treat the Milk Kefir grains with your “water kefir” recipe? Or do I need to make the first few batches as milk kefir before I “convert” them?

  6. Liz says

    Thank you for sharing your expertise with us. I am just wondering about the raw milk not being boiled. How about the bad bacteria in it?

  7. Giselle says

    @Sansan – My suggestion is to make milk kefir first with your grains, then after you’ve made your grains multiply, take a few and try using them on the water kefir recipe. A lot of people make the mistake of using ALL their milk kefir grains to make water kefir and end up losing them all.

  8. Giselle says

    @Leah – It’s wonderful news to hear your son is well. The more I hear of stories like yours, it only reinforces why kefir is called “the miracle food.”

  9. Barbara says

    @Liz – don’t worry about the “bad” bacteria in raw milk. There really isn’t any, if anything, there is more “bad” bacteria in commercially available milk. Read from this web site: Kefir is pretty much one big batch of yeast and germs – all of themn good! The best place for them to grow is in with the other good bacteria in raw milk.

  10. says

    Hi, I just got my kefir grains in the mail and am on my third batch…but I’m not sure if it’s working. It kind of just takes like sour milk (as opposed to the thick, yogurty kefir I can buy at the store). Granted, I’m using pasteurized 1 1/2 % milk (that’s what we get delivered to the house…). After 24 hours the grains rise to the top, and when I strain it out it’s chunky-ish. When I make a shake with it, it separates quickly. Do I need to use whole milk to get something creamier, or does it sound like my grains are bad?

  11. Giselle says

    You could try the whole milk but third batch is still too early to give up.

    Use the same milk for about 3 more weeks and it should be getting much thicker.

    Try that and see what happens.

  12. Julie Knights says

    I’ve been drinking Kefir for about 10 days, and love it. I use pasturised, whole, organic cows milk and I ferment it in the grains for 24 house. I have lots more energy than I did have and do not crave chocolate and carbs. as much as I did. The only problem is, I have become constipated.

    Am I doing something wrong, Should I stop drinking it or will it eventually pass (if you’ll parden the pun)

  13. Bob Brock says

    I have looked all over and cannot find a plastic strainer. All they have is stainless steet. Will this work. I am now using a cloth, but would rather use a strainer. Appreciate some info on this.

  14. franci says

    Can I give my milk kefir to my dogs? I’m thinking they would also benefit from it? I gave them a taste and they like it!

  15. Giselle says

    like yogurt, you may feed them kefir but like anything you feed your pets, it should be in moderation.

  16. says

    Thanks so much for the info looks really good, I am unable to find day 1or 2 if you could send them to me I would be very grateful.I shall spread the word ,and will keep you posted.

  17. Jane says

    I read on one site that you shouldn”t put your kefir in a blender iy can harm the live cultures is this true if so how do you make smoothies that are of any benifit

  18. Tammy says

    I have not ordered the Kefir grains yet, but I am going to. I was wondering about the photos of the Kefir which shows that it has what looks like water in bottom of jar and cream on top.
    1. Do I need to mix it up to drink it?
    2. Is it better for you not to mix it up, by skimming it off the top?

  19. says

    Hi I live in northern new south wales australia and a nice alternate woman gave me some kefir grains at our local food exchange – what a gift! My daughter is using it and she’s lost weight and has stopped smoking – she thinks it’s helped. I had dengue fever last year and loss of energy since then but after drinking the kefir milk I’m feeling much more energy

  20. Edith Smith says

    I used to purchase a yummy product called Kefir Cheese, but can’t find it anymore…..any chance I could make my own?

  21. John says

    I’m living in Lima, Peru and have been drinking Kefir for about three months. Last week my Kefir grains all died. The reason being, I unintentionally used UHT pasteurized milk.
    Almost all milk here is UHT but the milk I had been using was not UHT until recently and unfortunately the producer, instead of labeling it clearly as on other products, put the UHT label on the reverse side of the package in small print. Thus I used it and no more Kefir. For the uninformed, UHT Ultra High Temperature Pasteurized milk does not support the bacteria necessary for making Yogurt and Kefir. Its is used because it gives the milk a shelf life of 6 to 9 Months. It has little to do with making it healthy.


  22. carol says

    can I still use the milk ( raw) if it has gotten a little sour and is it ok to leave the cream in the milk when I make the Kefir. Thank you, A friend shared some grains with me, it is so easy to make and tastes like butter milk to me. I use it in my morning smoothie just a few Tablespoons,

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