Go Back Email Link
–+ servings

Homemade Kefir -Fermented Milk Drink

Making homemade kefir is easy, economical, and versatile. The health benefit of kefir are widely known. All you need is kefir grains.
Save Pin Recipe Print Recipe
Pouring kefir into a glass.
Prep Time:5 minutes
Fermentation time:1 day
Course
Drinks
Cuisine
Mediterranean

Ingredients

  • 5 tablespoon Active Milk Kefir Grains heaping spoon
  • 5 cups Whole Milk

Instructions

  • Place your active kefir grains in a clean glass jar.
  • Add the whole milk and give a gentle stir with a wooden or plastic spoon.
  • Cover your jar with a cheesecloth or a napkin securing it with a rubber band.
  • Leave the jar on a cupboard or a counter at room temperature for 12-24 hours. The kefir is ready when pockets of whey start to appear, and the milk has thickened considerably.
  • Set a fine sieve over a glass bowl. Gently stir the fermented milk kefir with a rubber spatula and strain the whole thing. Use the spatula to push the kefir through the stainer. The grains will stay behind.
  • Retain the grains for your next batch of milk kefir.
  • Pour the finished milk kefir into a new clean glass jar and close it with the lid.
  • The grains are ready to use again or stored in the fridge by adding enough milk to cover the grains.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Feeding the Grains: If you're not making kefir daily, store the grains in the refrigerator covered with milk and feed them weekly.
  • Grain Multiplication: Over time, your kefir grains will multiply. Share them with friends, add them to smoothies, or even use them in your garden.
  • Fermentation Time: The longer you ferment, the tangier the kefir becomes. Adjust fermentation time to suit your taste.
  • Reactivating Grains: After spending a long time in the fridge, kefir grains can become dormant and less active. To reactivate them, strain the grains and place them in a clean jar. Add just enough milk to cover the grains, then loosely cover the jar and leave it on the counter at room temperature for 1–2 hours.
    The first batch may turn out a bit thin or less tangy, but don’t worry—with each fermentation cycle, the grains will regain their full strength and activity.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 4 cups
Author: Noune DiCesare
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
QR Code linking back to recipe