Heard about milk kefir, but unsure about where to start? Here’s everything you need to know about this healthy fermented milk drink. It’s very easy to make at home; far cheaper than buying ready made. Simply ferment, strain and serve.
What is kefir?
Milk kefir is a cultured, fermented milk. It’s a little like drinking yogurt, but tends to be slightly sour and can be a tiny bit fizzy. If you like yogurt and drinking yogurt, try kefir.
It’s made with regular milk, but has a thick and creamy consistency, about the same as double (or heavy) cream.
What do I do with milk kefir?
I’ve got some suggestions below for ways to use kefir in recipes, but you can also gain the probiotic benefits from drinking it. I suggest that you start slowly, with a small glass or so, to see how you get on (too much too soon can cause a tummy upset – give yourself time to adjust), before drinking larger quantities.
How can I make kefir? What are kefir grains?
Milk kefir is made by adding kefir grains to milk, and allowing fermentation to happen.
Kefir grains range from the size of grains of sand to rice; and combine into blobs about a few centimetres across that resemble cauliflower florets. They are white to cream coloured.
You can also make kefir from a powdered kefir starter. Unlike grains, the powder has a limited lifespan; it will make up to about seven batches, but it will then need replacing with fresh powder.
If you use grains instead of the starter, you can keep making kefir indefinitely.
The grains are a combination of yeasts and bacteria which form a SCOBY – Symbiotic Culture Of Bacteria and Yeast.
The exact composition of bacteria and yeast in the the SCOBY will vary between different grains, but up to 23 different bacteria [source] and nine yeasts have been found in kefir cultures. This is many more than is found in yogurts, even live yogurts. This variety of yeasts and bacteria gives kefir its healthy reputation.
Where did kefir come from? How do I get hold of some grains?
Milk kefir probably originated in the Caucasus mountain of central Asia.
You can buy grains online, or at a health food shop, but many people who make their own kefir are happy to give grains away: they grow rapidly as part of the kefir making process. As a result, there are generally always spare grains around.
There are also quite a few Facebook groups for kefir, and group members will frequently offer their spare grains to newbies – we’ve sent several pouches off to people already this year!
If you do buy them, you have the choice between buying dehydrated or hydrated, ready to use grains. I would recommend you go for the hydrated and ready to use option.
I’ve only been given a few grains. Can I grow them?
Absolutely, yes. Once you get going with milk kefir, a shortage of grains won’t be a problem! They grow really easily; you’ll be giving them away in no time. If you’ve received only a few, then first weigh them and then put them in a glass or jug that’s big enough to take ten times the weight of kefir in milk plus a bit more.
Add the milk, and allow the kefir to ferment. As soon as it’s made, sieve off the grains and start again. Within a few days, you should have plenty of grains for your needs.
What are the benefits of drinking milk kefir?
- As it’s made from milk, it’s a good source of calcium and protein.
- It’s a powerful pro-biotic. Kefir grains can contain 30 different types of microbe; many more than yogurt, so kefir is a great way of supporting gut health, particularly for those with digestive problems.
- Drinking kefir boosts calcium intake, giving stronger bones and helping to prevent osteoporosis.
- The bacteria in kefir transform the lactose in milk into lactic acid, making it far more palatable to those who are mildly lactose intolerant.
- Studies have shown that drinking kefir can help those with allergies and asthma, thanks to its anti-inflammatory properties.
- It’s a great source of protein, phosphorous, vitamins B2 and B12 and calcium.
As we said earlier, go slowly when you start drinking kefir, it is packed with powerful pro-biotics, your digestion will thank you for adding it to your diet, but introduce it gradually.
How to Make Milk Kefir
It’s simple! Add the grains to the milk, cover, and leave on the countertop for about 24 hours. We use a glass jug with a lid, but you can use a jar or bowl. Make sure the lid is not airtight so the kefir can breathe, and that pressure won’t build up in the container.
If possible, give the mixture a good stir every few hours to get fresh milk into contact with the grains. The warmer the temperature, the faster the milk will ferment, and also you’ll learn how sour and thick you like your kefir.
Don’t fill your jug right to the brim. A little carbon dioxide is produced during the fermentation process, so the liquid will expand a little. Give it some room for this! For the same reason, don’t seal the container with an air-tight lid.
The milk will thicken; you can decide when it’s reached the state you like. I find that it’s usable after about 12 hours at room temperature – less on a hot summer’s day – but I tend to leave it longer.
After 24 hours or so (in a cold room, it might take as long as 36 hours, or even 3 days in the fridge), you’ll see that in the top quarter of the jug, the milk has separated into a pale and a thick, white liquid.
Once the milk is sufficiently fermented, you need to separate the grains from the kefir: simply sieve out the grains, and they’re ready to start on the next batch. Some people prefer not to use metal sieves for this, but I’ve never seen any problem.
A bit of stirring the kefir in the sieve with a spoon or spatula is helpful to get it all through. Once you’ve separated the grains, you’re ready to start the next batch.
If you are not ready to make another batch pop the grains into a jar, cover them with milk, pop a loosely fitting lid on top and keep in the fridge for up to two weeks.
Once you are ready to make a new batch simply strain, rinse and away you go. If you leave the grains for more than a few days they will be coated with a thick mucus, and the kefir surrounding them will be set and solid, this is normal and nothing to worry about.
If you have not made fresh kefir for a few weeks the grains may be quite sluggish for the first few batches and take longer to ferment the milk. They will recover and soon get back up to speed.
My kefir has separated! What can I do?
Don’t worry, it’s not a problem! You can just stir or blend it all back together, or should you want you can strain off the whey (I use it in bread making), and make kefir labneh.
How much kefir grain should I use?
We use 5-10% grains of weight of milk. In this range the amount used seems to make no difference in the finished kefir, but more grains do ferment faster.
I’ve heard about something called “secondary fermentation”. What is this?
The grain-free kefir is still a live product, and homemade kefir will continue to change, ferment and thicken in the fridge. Despite the straining there will almost certainly be some tiny grains which pass through the sieve which speed up this process.
We find the kefir gets noticeably thicker and more sour the longer we leave it.
If you want to stop, or at least slow down, the secondary fermentation try straining your kefir twice before putting it the fridge. We have found this makes a huge difference.
What sort of milk should I use for making kefir?
We get the best results from using pasteurized full fat milk, but you can also use semi-skimmed or skimmed. Skimmed and semi skimmed milk will make a much thinner kefir.
You can make kefir with cows’, goats’ or sheep’s milk. The higher protein levels of sheep’s milk will give a thicker and creamier kefir, while goats’ milk kefir will be thinner. Both will have a different taste to cows’ milk kefir.
Can I make kefir with non-dairy milk such as coconut or other nut milk?
Yes. However, as the grains need lactose to survive, you have to refresh them in full fat dairy milk to keep them healthy.
You should refresh the grains by fermenting once in dairy milk after three lactose-free fermentations, in order to keep them in tip-top condition.
Also, you should note that because the grains digest the lactose in milk, you may well find that you can tolerate kefir made with dairy milk if you are otherwise lactose intolerant.
No Fresh Milk? Use Powdered or UHT Instead
If you don’t have fresh milk you can use powdered milk or UHT to make your milk kefir. We tested both ways the other day and it does work.
BUT because most milk powder is skimmed milk powder we recommend using more powder to make your milk up than the instructions recommend. As soon as you can refresh your kefir in regular full fat fresh milk.
UHT – ultra high temperature pasteurised milk, which has a long shelf life and doesn’t need refrigerating before opening can be used to make kefir.
Can I drink kefir if I follow a keto diet?
Kefir is generally suitable for those on a ketogenic diet. If your kefir (or other fermented milk product) uses full fat milk and contains no added sugars or flavourings, most people on a keto diet can have it.
Kefir made from milk contains far less sugar than the original milk. When whole milk is fermented, most of the lactose (milk sugar) is consumed during the process. This leaves it with a relatively low carbohydrate count.
Commercially available kefir has about 3% sugar. If you make kefir at home and leave it for a secondary fermentation, the sugar levels may be even lower.
Can I use my milk kefir grains to make water kefir?
I’m afraid not, no. To make water kefir, you need a completely different type of grain and a dilute sugar solution. Water kefir grains are available from many of the same sources as milk grains.
How to make milk kefir
Ingredients
- 50 g (0.25 cups) kefir grains (you can use up to 100g)
- 1 lt (4 cups) milk (we get best results from full fat milk)
Instructions
- Add kefir grains to the milk, in a large bowl. Cover loosely and leave on a kitchen countertop.
- After about 24 hours (or longer, if weather is cool. say under 20C), when the kefir has thickened, it's ready. Sieve out grains from fermented kefir. Push the kefir through the sieve with a spatula. Scrape kefir from the outside of the sieve – don't let any go to waste!
- Transfer the kefir to a jug for storage in the fridge, or use immediately. Leave about 2.5cm/1" at the top of the jug for the kefir to expand.
- Drink or use kefir right away, or it will keep in the fridge for up to a week. Or add flavourings for a secondary fermentation.
- Add grains to fresh milk to start the next batch of kefir, or store just covered in milk in the fridge.
Notes
- Makes one litre, but it’s easy to make more or less: just adjust the amount of milk you use, and then use kefir grains that weigh a total of 5 and 10% of the weight of milk.
- Once made, kefir will get thicker and more sour as it keeps in the fridge.
- Separation is natural: just stir before using.
- Timings for the fermentation will vary according to room temperature and how much kefir grain you use. It will take about 24 hours at temp of around 20°C/70°F.
- Nutrition information is per 100ml of kefir made with full-fat dairy milk.
- If you’re not making kefir for a while, store the grains in the fridge covered in milk. The milk will become thick and jelly-like. To make a fresh batch of kefir, rinse the grains under running water and add to fresh milk as normal. This batch may take a little longer than before, but after a few batches, the grains will be behaving as normal.
- Kefir and kefir grains have as slightly sour but fresh smell. If either smells funky, discard grains and kefir, and start from scratch with new grains.
- If you want to make it paleo, you can use coconut milk. But keep the kefir healthy by making milk kefir once per three times you use coconut milk.
What do I do with kefir? What recipes are there using kefir?
Drinking milk kefir has been shown to be beneficial to gut bacteria, so that’s a great place to start. We frequently make overnight oats with kefir and grated apple for a healthy ready-to-go breakfast. We also have a small glass first thing in the morning.
How about making our Easy Kefir Yeasted Bread Recipe?
Or make our Berry Beetroot Smoothie with kefir.
You can also try our 4 Ingredient Healthy Orange Creamsicle Smoothie
What else can I do with kefir?
Give it to your dog! Seriously, your pet can really benefit from a regular helping of a small amount of diluted kefir. Give him any spare grains from it too! We give Herbert a tablespoon every day. He comes running to the kitchen when he hears the fridge open and the kefir jug taken out!
More information about milk kefir
Some articles that I have found useful
Characteristics of kefir prepared with different grain:milk ratios
Chemical and microbiological characterisation of kefir grains
What are probiotics and what do they do?
Kefir: A symbiotic yeasts-bacteria community with alleged healthy capabilities
Impact of Kefir Derived Lactobacillus kefiri on the Mucosal Immune Response and Gut Microbiota
kim
I’ve never tried Kefir milk, but thanks to all of your great info, I definitely will soon! Love how easy you made it sound to make!
Helen
So easy to get started and keep it going.
Dawn - Girl Heart Food
Hubby really enjoys kefir! What a neat idea to make at home! Love all your instructional pics too :)
Helen
So easy to make, and a lot cheaper too.
Tara
I have heard of kefir, but actually haven’t tried it myself yet. I love how much information you included in this post. Definitely need to give it a try!
Helen
We’re a great fan of making our own kefir, so much fun too.
Susan Moran/theviewfromgreatisland
This is absolutely fascinating, Helen, I knew nothing about kefir and now i feel like I’m ready to take it on! I love yogurt and we make it homemade all the time, so I’m super excited to get started with kefir ~ want to send me some grains??
Helen
I fear the grains might not make the trans Atlantic trip safely!
Lisa | Garlic & Zest
I’ve never tried kefir before, but I did get some for my daughter after she had a jaw surgery and could only have liquids for a week… She liked it, so maybe I should give this a go. Great tutorial and explanations.
Helen
It is great to introduce gradually in to your diet, lots of benefits.
susie
What an amazing article. You really gave useful in-depth knowledge of kefir. We love drinking it at our house for the benefits you listed, but have yet to make it on our own. This might have to be my summer project.
Helen
Great to make your own, and so easy to do.
Grace L
I have only ever heard of Kefir, but knew nothing about it at all. This is a really interesting read and I’m really keen to give it a go.
Helen
It’s so easy to make, with lots of benefits.
Robert Joy
My sister drinks this regularly, but as far as I am aware she buys ready made. I should tell her about this, it seems to be very successful.
Helen
Very easy to make and very successful.
Zara Douglas
This is really intriguing. I often avoid using dairy milk due to eczema, but this may be a suitable alternative.
Helen
Kefir can be a good alternative for mild dairy intolerances.
Penny
I love that your dog benefits from the kefir too. Kefir sounds like a great way to add the good bacteria in to your diet.
Helen
Herbert very much approves of our kefir making.
Hollie Jackson
This is fascinating. I love a bit of science with food. I’d really like to try making some kefir. Will have to get hold of some grains to start off.
Helen
I do find it interesting too. Do have a look at the Facebook groups, very helpful.
Ren
Such a useful and fascinating post. My Polish grandmother used to make and drink kefir everyday so it was commonplace in our kitchen. It’s funny to see how it has grown in popularity again. I’d love to try making my own and it’s a great idea to add it to smoothies.
Helen
It is so easy to make, and such a good source of good bacteria.
Fee
Very interesting to read this. I started used goats milk for my overnight oats, as I found it kinder on the stomach. I may give this a try, all sounds good to me.
Helen
Great for overnight oats, we add some grated apple to ours. Delicious.
Donna G
I started drinking kefir a couple of years ago, and found it a rather acquired taste, but you soon get used to it. Better to think yogurt than milk, it certainly isn’t creamy. But great for you. I haven’t made my own and am surprised how easy it all sounds.
Helen
Really easy to start off and keep it going.
Michael B
I actually didn’t realise it was that easy to make your own Kefir. Great thinking, Helen.
Helen
So easy to make.
Kelsey Wright
This sounds like something good for having a healthy gut. I find the little bottles you get, like yogurt are so expensive.
Helen
You would save a lot by making your own Kefir.
Yasmine Kirkwood
I got in to making Kefir after my friend showed me how easy it was. She started me off. It really is a share thing, pass the grains on. It’s brilliant.
Helen
It really is brilliant and that easy.
Billy
Thank you so much for this helpful guide! can’t wait to make my own milk kefir at home. Definitely excited to not have to buy it from the store anymore!
Helen
So easy to do, and a great way of saving too.
Sara Heyes
Really interesting, Helen. Very good that the process can work for lactose intolerant people. Suffer with my stomach, always have, doctors hopeless, so will give this a try, Huge hug to Herbert
Sara x
sugarpawz
If you like yogurt and drinking yogurt, try kefir. I suggest that you start slowly, with a small glass or so, to see how you get on (too much too soon can cause a tummy upset – give yourself time to adjust), before drinking larger quantities.
Jitka
I come from central Europe and love kefir. I had serious craving for it during my first pregnancy ?. I live in the UK now and was quite disheartened by the price of kefir in supermarkets (although much cheaper in Polish food shops). I am therefore excited to find out how easily it can be made at home. Plus my friend gave me some kefir grains too. I am looking for ideas on how to add flavour to my kefir. I would usually buy vanilla or fruit flavoured kefir in shop. How to achieve this at home? Crushed fruit, jam, cordial, vanilla extract?
Helen
Hi Jitka,
Kefir has become crazy popular over the last few years, and it is shockingly expensive. We’ve been making our own for about 4 years now and rarely buy it in the shops. Home fermented is always nicer – as well as cheaper it is thicker and you can adjust how sour it is by leaving it fermenting for longer.
I never flavour mine – but I think whizzing into a smoothie with soft fruit would be good, or adding a little vanilla extract.
Jade
Very informative information on here. I haven’t ever tried Kefir so I have a couple of questions. Could you use it as an entire alternative to milk? So have it with cereal in the mornings and things? Would you leave it in a liquid form for this and keep it for you to 3 days? How long would you let this ferment for? I was then wondering to use it in the coronation chicken recipe, how long do you let it ferment for and how long can you keep it? Would it then be 3tbs of Kefir instead of mayonnaise and Greek yoghurt?
Thank you.
Helen Best-Shaw
You can absolutely use it as an entire alternative to milk, although I would start slowly to get used to it. We use it on our overnight oats in the summer.
Fermentation time varies wildly according to the season. In the height of the UK summer a batch can be done in half a day, and in the winter in our unheated kitchen it can take several days. It also depends on how many grains you have and the last time you refreshed them.
We make one batch a week, which over the 7 days, kept in the fridge progressively gets thicker and sourer in flavour. This wont happen with commercial kefir as it is microfiltered to remove any tiny grains.
You could certainly add some kefir to the Coronation chicken recipe, but it will also need a dollop of something thicker as kefir by its self isn’t thick enough to make a coating sauce.