The Complete Guide to Making Milk Kefir at Home
Milk kefir is one of the most powerful probiotic foods you can make at home. With billions of beneficial bacteria and yeasts, it's a true superfood that supports gut health, immunity, and overall wellbeing.
What You'll Need
- Live milk kefir grains (from KefirCulture, of course!)
- Full cream milk (pasteurised or raw - avoid UHT)
- A glass jar (1 litre)
- A cloth cover and rubber band
- A plastic strainer
The Basic Process
Add 1-2 tablespoons of live kefir grains to your glass jar. Pour in approximately 500ml of milk. Cover with a cloth and secure with a rubber band. Place in a warm spot away from direct sunlight.
After 18-24 hours (depending on temperature), the milk will have thickened and developed a slightly tangy, creamy taste. This is your fresh milk kefir!
Straining and Reusing
Strain the kefir through a plastic strainer to separate the grains from the liquid. Your grains are now ready for the next batch. They'll actually multiply over time, so you can share them with friends and family.
Pro tip: Never use metal utensils with kefir grains. The minerals in metal can harm the living cultures. Always use plastic, wooden, or silicone tools.
Flavouring Your Kefir
Once strained, your milk kefir is ready to drink as-is, or you can flavour it by adding fresh fruit, honey, vanilla, or cinnamon. For a fizzy version, bottle it in a swing-top bottle and leave at room temperature for 12-24 hours for natural carbonation.
Ready to start? Shop our live milk kefir grains and begin your fermentation journey today.