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How to Make Milk Kefir

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 tangy...it's the champagne of milk!
Course: Beverages
Cuisine: Eastern European
Keyword: Cultured Dairy, Milk Kefir
Servings: 2


  • 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.


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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