How to Make Milk Kefir

Introduction: How to Make Milk Kefir

About: "I am a crafty girl. I make things. Lots of things. I'll keep making things until my fingers fall off. Then I will grab my hot glue gun reattach those suckers & Make More Things." Kathy R. Jeff...

The Benefits of Milk Kefir and Step by Step Instructions on How to Make It. You can get your grains from a friend, or there are several places online where you can purchase them.

Step 1: Benefits of Kefir

Kefir is a miracle food with rich probiotics. It is known to regulate the immune system and provide natural protection against diseases, improve blood circulation, regulate cholesterol and sugar levels, blood pressure, strengthen the kidneys, slows down aging and much more. Yogurt has only two types of bacterial strain with billions of helpful microorganisms. Kefir, on the other hand, has 10 strains with trillions of helpful bacteria. It is clearly 10 times more beneficial than milk or yogurt along with having antibacterial and anti-fungal properties. In conclusion, kefir is a cultured, creamy food that is delicious to eat and easy to make. It is also cheap and economical. So why not start your own kefir to prove it yourself! Enjoy!

Step 2: What You Need

1 tablespoon of kefir grains for every 1 cup of milk

Two 2 quart glass canning jars

1 strainer

1 funnel

1 cup measuring cup

Medium sized mixing bowl

Small spatula

Step 3:

Place your milk kefir grains into one of your 2-quart canning jars. Then cover with your cold milk. A good rule of thumb is to add 1 cup of milk for every tablespoon of kefir grains.

Step 4:

Place a lid on the kefir (plastic lid preferably, but metal is okay) and place in a spot in your kitchen that is out of the sunlight. This will stay for 24 hours.

Step 5:

After 24 hours strain the kefir grains through your strainer with the kefir milk go into your bowl. Stir your kefir grains in the strainer gently using your spatula. Using your measuring cup, scoop the kefir milk into your second jar; and either drink it or put it in the fridge. If notice a little separation, do not worry. That is just the whey. Just give it a little stir with your spatula to mix.

Step 6:

Now scoop your grains out of the strainer and back into your first jar with fresh milk and leave for 24 hours to start the process again. Basically just repeating step 3 & 4. I like to put my kefir milk in a smoothie or my oatmeal. For my instructable on a kefir smoothie check out this link

Step 7: Take Care of Your Grains

Take good care of your milk kefir grains, and they'll last forever. Always keep them in milk; they need something to eat at all times except when you are straining them. Never put them in a hot jar (straight out of the dishwasher) as heat kills them. Your grains will continue to multiply and grow, and you will always have enough as long as you don't heat them or forget to feed them. To slow down the culturing process for future batches, you can remove some of the grains - you can give them away, blend them in a smoothie, feed them to a pet, eat them yourself, or throw them away. You can also add more milk to slow it down, or both.

Step 8: Storing Your Grains on Vacation

If you don't want to make new kefir and want to store it, place the grains in at least 2 cups of milk, remembering the "1 tablespoon of grains to 1 cup of grains" rule. Then add a little more milk. I like to store mine in at least 3 cups of milk to make sure that they have plenty of food to eat. Then you place this in the refrigerator. This will last for one week. If you want to store it longer, drain the milk and add new milk after 1 week. If you are going to be gone longer then a week, double the milk you add. It eats the lactose (milk sugar) out of the milk and you want to be sure it has plenty to eat and won't die. It is a living colony and needs food just as you do. Also, the grains will be a little slower making kefir when you first take them out of the fridge. The cold just slows them down a bit, after being in the fridge and then coming back out onto the counter to make kefir. The second time you make kefir they will be back up to speed.

Any questions, post them in the comments.

I hope you enjoyed this instructable, and don't forget to vote.

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    4 years ago

    Nice, sounds like a good thing to try