How to Make Milk Kefir
By Monica Ford -
First, if you have tasted kefir before did not love it, just know that the duration of fermentation will dictate the taste. The longer you opt to ferment your kefir, the more sour your kefir will taste. Read on! We’re going to find the best fit for kefir + you!

Traditional wisdom consistently honors kefir as a medicinal food. There is good reason for this. Elements of kefir have been found to not only help to balance the gut bacteria but, to protect the many probiotic strains in kefir on their journey through the acidic stomach environment to the intestines. If you want to read more about the health benefits of kefir check out why I drink kefir here

Milk Kefir Ingredients:
• 2 tsp kefir grains like these
• 1 ¾ cup whole milk

Milk Kefir Method:
1. add kefir grains and milk to clean jar
2. cover with lose fitting lid
3. allow to ferment in a room temperature environment for 12 hours. See my note below on fermentation time*
4. strain the kefir grains from your kefir mixture
5. store kefir in the fridge
6. place kefir grains in a small container and just cover with milk. Refrigerate until next use**
Active Time: 10 minutes
Yield: 1 pint***
Chef’s Note:

*Try kefir with a 12 hour fermentation and if you would like your kefir to taste more sour (meaning more of the lactose or milk sugar will be metabolized by probiotics – try fermenting for a longer duration next time. You can ferment kefir up to 48 hours. Find the right taste marker for you.
**When storing your kefir grains, change out milk every 2 weeks. You can even give your grains a gentle wash in cool, filtered water before putting into fresh milk and back into the fridge.
***This recipe makes 1 pint. I suggest you start by making a pint to find the perfect taste and fermentation duration for you. Once you find it, you can easily double this recipe to a quart.
Did you know Monica teaches classes in fermentation and much more? Check out the services page for more info.

Do you make your own kefir? How do you use your kefir? Tell us about it in the comments below!


I know it sounds crazy but I have fermented hundreds of gallons of pickled veggies. I’m a therapeutic chef and I’m focused on ancestral cuisine including fermentation. So, when you use one of my recipes, you can be sure I’ve tested it and made it as foolproof as possible. 

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