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How to Make Milk Kefir

Mary's Nest Milk Kefir YouTube

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Hi Sweet Friends,

When it comes to cultured dairy, milk kefir is one of my favorite.  I even like it better than yogurt.  It’s tangy and fizzy…and well, just downright delicious. And thanks to that fizz, it has been coined the champagne of milk!!  So not only does it tickle your tongue, it tickles your belly too…it’s teaming with probiotics for good gut health. And the best thing about milk kefir?  It’s easy to make.

No heat required

Unlike yogurt, when it comes to making milk kefir, you do not need to heat the milk. Put the kefir grains in a jar (about a tablespoons worth), pour milk over them, put a lid on the jar, and place the jar in a warm spot on your counter.  Leave the jar undisturbed for about 12 hours…and voila!  Milk kefir.  It couldn’t be easier.

And all that’s left is to enjoy

Strain out the grains from the jar in which you have cultured the milk kefir and enjoy.  You can certainly drink it room temperature but I like it best after it has been refrigerated for a bit.  And what do you do next with the kefir grains?  Put them back in the jar, pour milk over them, and start the process all over again.

But where do I get the kefir grains?

Sourcing kefir grains is easy.  You may have a friend who has some extra and will share a few with you. (They multiply quite quickly!)  If your neighbor doesn’t have any available, you can buy them online.  Cultures for Health sells them in a dehydrated form.  When they arrive, you just need to rehydrate them, which takes a day or two and then you can start making kefir.

Mary's Nest Milk Kefir Grains

Step-by-step instructions

Be sure to watch the YouTube video as I walk you through the step-by-step process of making milk kefir.

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You can print the recipe below.

How to Make Milk Kefir

5 from 2 votes
Prep: 1 minute
Resting Time: 12 hours
Total: 12 hours 1 minute
Yield: 2
Milk kefir is a form of cultured dairy similar to yogurt but with one major difference. You do not need to heat the milk. This makes milk kefir an easy beverage to make. But not only is it easy to make - it's also delicious. It's fizzy and's the champagne of milk!


  • 2 cups Whole milk
  • 1 tablespoon Kefir grains If dehydrated, rehydrate before using


  • Combine the milk and the grains in a jar and stir gently.
  • Place a lid on the jar and tighten it gently.
  • Place the jar in a warm place where it can rest, undisturbed, for approximately 12 hours.
  • After 12 hours, place a small strainer over a new container in which you will store the milk kefir. Strain the milk kefir into this container, using the strainer to catch the grains.
  • You can now drink the milk kefir or refrigerate it to enjoy it cold.
  • Transfer the kefir grains back into the original jar, add fresh milk, stir, replace the cap, and place the jar in a warm spot where the jar can be undisturbed for 12 hours while the milk cultures into another batch of milk kefir. You can repeat this process indefinitely, making milk kefir every day.



Store your milk kefir in the fridge once it's ready.If you wish to cease making milk kefir, you can store your grains covered with milk in a jar for a few days in your refrigerator.
If you want to store your grains longer than a few days, you can store them covered with filtered water in jar in your refrigerator.  This will allow the grains to "go to sleep".
When you are ready to make milk kefir again, you can "wake up" your grains by following the instructions for making milk kefir.  The first few batches of milk kefir will be watery, but after a few days, your grains should begin to culture the milk into a thicker milk kefir.
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Copyright © 2018 Mary’s Nest, LLC, All Rights Reserved


Calories: 146kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 366mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 300mg
Course: Beverages
Cuisine: Eastern European
Calories: 146
Keyword: Cultured Dairy, Milk Kefir
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Below is a link to where you can purchase the Cultures for Health kefir grains:

Milk Kefir Grains

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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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    1. Hi Lina, I don’t worry too much about being very specific. I just like to make sure that the grains are covered and there is enough milk in the jar to provide a glass full of kefir when finished. Love, Mary

    1. Hi Kris, Great question. The grains tend to go to “sleep” if put in the fridge but I would recommend refreshing the milk once per week. Then when you take them out of the fridge to make kefir, they may need a day or two to get back to normal and culture the milk.

      If you enjoy making Traditional Foods, be sure to head over to my YouTube channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: Plus, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.

      And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:

      ➡️How to Make Bone Broth:

      ➡️How to Make Fermented Vegetables:

      ➡️How to Make Fermented Condiments:

      ➡️The Complete Guide to Sourdough:

      ➡️The Complete NO KNEAD BREAD Playlist:

      ➡️How to Make Bread with or without Yeast Playlist:

      ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist:

      ➡️Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon – and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!

      And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here:

      ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: You may like some of these recipes.

      ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here:

      ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials:

      ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year:

      Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary

      PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

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