How to Make Milk Kefir

This is a quick, fermented food you can make on your counter! Drink as part of your morning smoothie, or add to your favorite ice cream recipes for a probiotic boost.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Healthy Recipes

Servings Quart Kefir Milk

Ingredients

1 Quart Fresh Milk
¼ Cup Kefir Grains hydrated; or, one packet dehydrated grains

Instructions

Cover your kefir grains in wholesome milk (cow, goat or coconut) in a quart size jar with a lid. You can also attempt to kefir nut milks, but the results can vary.
Put a lid on your jar and let it sit overnight.
Taste test for optimal flavor.
Strain out the kefir grains and put them back into the jar.
Recover with milk to be used the next day.
Store your strained kefir milk in a jar with a lid in the refrigerator to slow down further fermentation.
Or, use in your favorite recipe.

Notes

If the jar is really full of milk and kefir grains, I place it inside a bowl because, as the milk ferments, the gases can cause the kefir to overflow its jar.

I usually ferment kefir 24 hours on my kitchen counter. Which just means that I let it sit there with the lid on loosely. You can ferment for less times if you like a less tangy flavor.

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