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A young child holding a glass of milk kefir with a straw.

Homemade Kefir Recipe

Milk kefir is a cultured dairy product similar to drinkable yogurt, and homemade raw milk kefir preserves all of the beneficial bacteria and enzymes you don’t always get in a store bought version. Use this recipe to start making yours at home, and enjoy the full goodness kefir has to offer.
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Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Fermenting Time: 1 day
Total Time: 1 day 10 minutes
Servings: 4 servings
Calories: 142kcal
Author: Carolyn Thomas

Equipment

  • ½ Gallon Jar
  • cheesecloth or coffee filter
  • Rubber Band or metal canning band

Ingredients

  • 4 Tablespoons milk kefir grains
  • 1 quart whole milk or milk alternative

Instructions

  • Measure milk kefir grains into a clean, half-gallon jar.
  • Add one quart of milk.
  • Cover the mouth of the jar with a coffee filter, tea towel, or cheesecloth and secure with a rubber band.
  • Let the milk kefir sit at room temperature until it is your desired thickness and sourness. This usually takes between 12 and 36 hours, based on your preference and the temperature in your kitchen. Don’t worry about leaving it out for 36 hours. The longer fermentation just means thicker and more sour kefir with more probiotic benefits.
  • After fermentation, strain out the kefir grains. Use the kefir immediately or keep it in cold storage (below 50°F), with a lid, for up to two weeks.
  • The kefir grains can be used to start a new batch of milk kefir or stored in the refrigerator. Simply place the grains in a small glass jar and pour milk or milk kefir over them to cover.

Notes

Here are our favorite ways to use kefir:
  • Smoothies - Add kefir to your favorite smoothie recipe for extra probiotics and protein.
  • Dips - Replace milk or sour cream with kefir to enhance the nutrition and add a special tang to your favorite creamy vegetable dip.
  • Salads - Use kefir as a base for homemade salad dressings. It adds a tangy and creamy texture. Kefir ranch dressing is our favorite!
  • Starter Culture - Kefir works as a wonderful starter culture for many recipes such as marinated cheese. If you strain out some of the whey from kefir, you can also use that in fermented ketchup, pickled garlic, and even homemade cranberry sauce.  

Nutrition

Serving: 1cup | Calories: 142kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 355mg | Sugar: 11g | Vitamin A: 383IU | Calcium: 291mg
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